Fermentation techniques

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How is cheddar aged differently from a fresh cheese like mozzarella? Can you make wine at home from supermarket grape juice? What makes blue cheese blue? Why your kimchi goes fizzy too fast in summer and how to slow it down Back-slopping: using the last ferment to start the next batch How to keep a sourdough starter alive when you only bake once a month Reusing pickle brine as a starter for the next jar Secondary fermentation in winemaking: what it does that the first one cannot How to fix a ferment that has gone too salty or too sour When to move a ferment to the fridge to lock in the taste you like What salt percentage should a vegetable brine actually be? Keeping vegetables under the brine without a fancy crock How to sanitize jars without killing the bacteria you are trying to grow Bottle conditioning beer: priming sugar amounts that do not explode Testing pH at home: strips vs meter for fermented food

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