Making Soy Sauce At Home. Retirement can do strange things to people I have an uncle who has always been a bit of DIY freak.
As he and my aunt get older - they are becoming more and more careful of what kind of food they eat. The Koji on-line Order Center. Mead Made Easy: Cover Page. Wild Fermentation. The following are some interesting links to sources of further information on fermentation.
This list is by no means comprehensive Should you encounter other interesting websites relevant to fermentation, please email them to sandorkraut [at] wildfermentation.com. A Brief History of Fermentation, East and West. By William Shurtleff and Akiko Aoyagi A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods, 1100 B.C. to the 1980s ©Copyright 2004 Soyfoods Center, Lafayette, California In the following eight chapters we will look at the history of the various traditional, East Asian fermented soyfoods.
To better understand the larger context in which they developed, however, let us first take a brief look at the history of fermented foods in general, and of the study of fermentation itself, especially food fermentations, including related disciplines such as mycology, bacteriology, and biochemistry. Wild Fermentation.