Pickl-It. WellPreserved.ca. Punk Domestics. Welcome to iBrewMaster.com. Brew Your Own: The How-To Homebrew Beer Magazine - home page. The Mad Fermentationist - Homebrewing Blog. After almost three years of blogging about sour beer (among other things fermentational) I think most of what I have learned about brewing them at home is buried somewhere in the roughly 250 posts on this site.
That said there isn't anywhere on the blog where the bulk of my opinions and experiences have been coalesced for easy reference. I did put up a lengthy post about Brettanomyces a year or so ago, but that covered just one aspect of sour beer production. The Mad Fermentationist - Homebrewing Blog. Is a simple, innovative and cost effective solution.
How to Make Kimchi: A Step-by-Step Guide. I attended a most fabulous kimchi pickling workshop earlier this week hosted by Cham Korean Bistro, my favorite restaurant in Pasadena.
The event was held at the restaurant’s R&D kitchen in the little-visited city of Vernon and was attended by all sorts of food-adoring media types including my pals B-Side, H.C., Javier, Valentina, Esther, and Eddie. We were all eager to learn the ins and outs of fermentation and to expand our knowledge of Korea’s beloved dish. Led by Chef EJ Jeong, formerly of BOA and A.O.C., the two hour-long class was fun, educational, and most importantly, tongue-searingly delicious. While teaching us how to make traditional Napa cabbage kimchi (tong baechu kimchi), Chef Jeong weaved in hilarious stories about her family and culture.