Microbes

Miso. Tempeh. Natto. And other Tasty Ferments! Out on Pre-order

We’re pretty excited about this gem coming out in 2019! This is the third book by our good friends Kirsten & Christopher Shockey and we’re super excited that you find some of our Miso recipes in this gem! Get those orders in!

Screen Shot 2018-10-18 at 11.51.03 AM.png

Berkshire Fermentation Festival Presenter Videos

What a lovely weekend at the Berkshire Fermentation Festival! This was our third year back teaching and we’re happy to announce that the videos from all the presenters are now up online for you to enjoy!

Catch our Miso Workshop along with presenters Sandor Katz, Adam Elabd, Amanda Feifer, Anne Yonetani, and Alana Chernila!!

CHECK IT OUT HERE!

Hoshigaki

Hoshigaki are a Japanese delicacy made by gently massaging persimmons while they air dry.
The persimmons used to make Hoshigaki are astringent varieties such as Hachiya. Ideally, choose fruit that still has part of the stem. We've used a couple different varieties of persimmons with nice success.

1) The first step is to cut the top off, while carefully leaving the stem that you will tie string to and they will hang from. And then use a knife of peeler to trim away the skins of the persimmon. Then attach the string and find a good place for your Hosigaki to hang. Broom handles work great for this, we've also used knitting needles, drumsticks and hangers to hang the Hoshigaki from.


2) The first week you just let the Hoshigaki hang and dry till they start to create a thin skin.  After a week has passed you begin to gently massage each persimmon every other day. Be careful not to break the skin.

3) As you keep massaging every other day the fructose in the fruit will begin to come to the surface. The "bloom" begins to appear...it looks like powdered sugar on your persimmons. Keep massaging until the persimmons are more like a dried fruit, changing into a darker color with the bloom, and then enjoy!

Hoshigaki

Hoshigaki

Fermentation and the Human Microbiome Resource List

The First Annual NYC Fermentation Festival was a couple weekends ago here in Brooklyn, NY. It was a fantastic turnout and filled with amazing vendors, workshops, and more! Erin Cramm and I taught on Fermentation and the Human Microbiome this year at the festival and we wanted to share out list of favorite reads and more on this topic with you. So here are our picks and we hope you get a chance to enjoy them as much as we have!

Erin’s List:

I Contain Multitudes - Ed Yong

Food Rules - Michael Pollan

Gut - Giulia Enders

The Human Super-Organism - Dr. Rodney Dietert

Brainmaker - Dr. David Perlmutter

This is Your Brain on Parasites - Kathleen McAuliffe

The Gene - Siddhartha Mukherjee



Cheryl’s List:

The Art of Fermentation - Sandor Katz

Wild Fermentation - Sandor Katz

The Good Gut - Justin Sonnenburg

The Symbiont Factor - Dr. Richard Matthews

Cooked (Book & Netflix Series) - Michael Pollan

An Epidemic of Absence - Moses Velasques-Manoff

Missing Microbes - Dr. Martin J. Blaser