About Fermenters Kitchen
Hello! I’m Katie, mom, fermenter, homebrewer, boundless experimenter, and Fermenters Kitchen food blog owner.
I love fermenting, I always have, and I love to share my knowledge of fermenting with everyone! I hope you enjoy what you find here in my little corner of the internet.
I've been a fan of making sauerkraut, kimchi, and sourdough bread for over 12 years now. To help me learn more about preserved foods, I searched the internet for courses to take. It brought me to a free online course called Food Fermentation: The Science of Cooking with Microbes at Harvard University. This course taught me so much about the beneficial microbes that preserve food and the harmful ones that can contaminate food. I share a lot of what I learned in this blog.
Over the years, I continued to look for online resources to learn more about fermenting. I found that Skillshare offers several fantastic courses about fermenting foods and drinks. So far, I've completed courses on how to make your own vinegar, fermenting dairy, and baking bread. I think you will find them very informative too.
With these courses and my many years of trial and error, I believe my blog can also be a helpful resource for your fermenting journey. Enjoy!
More common questions:
- How to keep veggies submerged under the brine?
- What are those black spots on my tempeh?
- How do I keep fermented hot sauce from separating?
- How do you freeze Kefir grains without ruining them?
- Which store-bought brands of sauerkraut have probiotics?
- What is a good substitute for shrimp paste?
- What are some natural sources of tannins to make crunchy pickles?
- Facts and FAQs about Sauerkraut
As we learn and grow, our topics will too.
The operators of this blog are not doctors or nutritionists and are not offering medical advice. You should consult a medical professional before beginning any treatment protocol if you have any health issues or health-related concerns. This blog is a resource meant to provide additional information about eating and preparing fermented foods and drinks.