Caracas, Venezuela – In a striking testament to human ingenuity born from necessity, a Venezuelan fermentation enthusiast, Neyda Fernández, has successfully pioneered a groundbreaking method for making homemade yogurt using an unexpected ingredient: a simple slice of bread as a starter culture. Faced with the arduous challenge of sourcing conventional yogurt starters in her home […]

CHIBA PREFECTURE, JAPAN – In a world increasingly dominated by standardized production and controlled environments, the ancient art of wild fermentation stands as a testament to nature’s profound capabilities. Recently, renowned fermentation revivalist Sandor Katz embarked on a journey to the heart of traditional Japanese brewing, a visit that would not only deepen his understanding […]

OSLO, Norway – In an era dominated by industrial standardization and globalized tastes, a remarkable brewing tradition endures in the remote valleys and coastal communities of Norway. Far from the gleaming stainless-steel vats of modern breweries, a unique lineage of farmhouse beers, known as Maltøl, continues to be crafted using methods passed down through generations. […]

CARACAS, VENEZUELA – In a remarkable display of ingenuity born from necessity, a Venezuelan fermentation enthusiast, Neyda Fernández, has successfully pioneered a method for making homemade yogurt using an unlikely ingredient: a simple slice of bread as a starter culture. Her groundbreaking experiment, meticulously documented and shared with the global fermentation community, offers a tangible […]

OSLO, Norway – In a world increasingly dominated by standardized production and scientific precision, a fascinating glimpse into Norway’s ancient brewing heritage offers a powerful counter-narrative. The traditional farmhouse beers, collectively known as Maltøl, and the extraordinary yeasts that define them, particularly the enigmatic Kveik, represent a living legacy of ingenuity, adaptation, and deep-seated cultural […]

CHIBA, JAPAN & GLOBAL KITCHENS – In an era dominated by precise scientific control in food production, a quiet revolution is brewing, celebrating the untamed power of nature. At the forefront of this movement is the ancient Japanese method of sake production known as Bodai Moto-Zukuri, a technique that leverages wild fermentation to craft beverages […]

CHIBA, JAPAN & ASHEVILLE, NC – In an era dominated by precise industrial processes, a quiet revolution is bubbling, championed by fermentation revivalist Sandor Ellix Katz. Following a transformative visit to Japan, Katz has successfully brought home the ancient art of Bodai Moto-Zukuri, a traditional method of wild-fermented sake production, demonstrating its accessibility for home […]

CHIBA PREFECTURE, JAPAN & ASHEVILLE, NORTH CAROLINA, USA – In an era increasingly defined by standardized production and controlled environments, a quiet revolution is brewing, guided by the wisdom of ancient traditions. At its forefront is Sandor Ellix Katz, the revered fermentation revivalist and author, who recently embarked on a profound journey into the heart […]