Tag Archives: Probiotic

Marcus McCauley and his son fermented cabbage

Fermenting, Farming, and Family: Meet Marcus McCauley of Picaflor and McCauley Family Farm

Marcus McCauley and his son fermenting kimchiMarcus McCauley named his brand Picaflor, the Spanish word for hummingbird. This flittering, pointy-nosed pollinator is believed to represent playfulness, enjoyment of life, resiliency, and in some cultures a bridge between the past and the future because of its unique ability to fly both backwards and forward. Given Picaflor’s origins and Marcus’s intentions, the hummingbird seems an apt mascot. Picaflor, which crafts and sells fermented hot sauces and pepper flakes, was born from a fortuitous event on Marcus’ farm.

As the story goes, a local farmer approached Marcus and said, “I’ve got a ton of peppers. If you can do something with them, you can have them.” Marcus recalls that there were at least 2,000 pounds of peppers. He accepted the bounty and the challenge, and started fermenting and experimenting. Before long, his garage was filled with overflowing, bubbling buckets of fermenting deliciousness. The first hot sauce he crafted was a sriracha that immediately gained a dedicated local following of his friends and family. He was now the hot sauce guy, and there was no turning back. Continue reading Fermenting, Farming, and Family: Meet Marcus McCauley of Picaflor and McCauley Family Farm

Meet Kirsten K. and Christopher Shockey: Authors, Educators, and Fermentation Evangelists

Kirsten & Christopher ShockeyKirsten Shockey and her husband Christopher are the founders and co-owners of Ferment Works, a fermentation education company in Oregon. Their goals at Ferment Works are to help people learn to ferment, teach them how to create great flavors, and (most importantly) help them feel comfortable enough to do it at home alone or with friends and family.

Kirsten and Christopher live on a 40-acre farm in the Applegate Valley of Southern Oregon. As homesteaders, they’ve raised and homeschooled four children, grown fruit trees and gardens, nurtured animals, and fermented thousands of pounds of vegetables and other plants. Kirsten and Christopher work, write books, and teach classes and workshops together. They’re also working to build an online community gathering space for those who are passionate about fermentation. Continue reading Meet Kirsten K. and Christopher Shockey: Authors, Educators, and Fermentation Evangelists

Kraut Source In Use

Kraut Source: Making it Easy Peasy to Create Small-Batch Fermented Masterpieces at Home

Kraut Source In UseKaren Diggs, the San Francisco–based founder of Kraut Source, is an entrepreneur, chef, nutritionist, and author of Happy Foods: Over 100 Mood-Boosting Recipes.

The Hawaiian native began her career as a classically trained chef; she can make pâtés, soufflés—the whole shebang. She got her start in Hong Kong, where she spent seven years as a chef at the Mandarin Oriental Hotel before starting two restaurants. In all her culinary training, fermentation really never came up, even among the old-style European chefs she studied under. Continue reading Kraut Source: Making it Easy Peasy to Create Small-Batch Fermented Masterpieces at Home

7 Kombucha-Flavoring Fundamentals From Hannah Crum At Kombucha Kamp

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

Hannah Crum and SCOBY
From The Big Book of Kombucha (c) Hannah Crum (c) Alex LaGory. Used with permission of Storey Publishing. Photo credit: Matt Armendariz Photography

As a girl who grew up drinking pickle juice, Hannah Crum fell in love with kombucha at first sip. A sophisticated upgrade to the vinegary liquid of preserved cucumbers, kombucha inspired Hannah to become The Kombucha Mamma, and co-founder of Kombucha Kamp, and co-author of The Big Book of Kombucha with her husband and partner, Alex LaGory.

Hannah has done a ton to elevate kombucha, build the industry, and inspire everyday people to overcome their fears and brew their own fermented-tea concoctions. Making kombucha at home is fun and easy, but flavoring it is where the real magic happens; that’s when things get creative, messy, sticky, and colorful, and the possibilities are seemingly endless.

We invited Hannah to share some of her flavoring wisdom. If Hannah herself were a kombucha flavor, she says she’d be Love Potion, a mix of blueberries, lavender, and rose. Why? “It’s just so floral, and it’s deep, and purple, and rich,” she says.

Maybe it’s time you found your flavor! Here are seven tips from The Kombucha Mamma herself to get you started. Continue reading 7 Kombucha-Flavoring Fundamentals From Hannah Crum At Kombucha Kamp

Upstart Kombucha

5 Tips For The Budding Kombucha Brewer from Caleb Hanson at Upstart Kombucha

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

Upstart Kombucha

Meet Caleb Hanson, he’s 33.3% of the Upstart Kombucha founding team and a self-proclaimed tech nerd and product guy who lives in Boulder, Colorado.Caleb Hanson

Upstart Kombucha is dedicated to elegant simplicity. The company launched in 2013, and even as it has grown, it continues to produce just four flavors. This deliberate choice allows Upstart to craft-brew each flavor separately, starting with choosing the right tea, sweetener, herbs, and fruit to create the perfect combo. Their Rose Bud flavor is made with white tea, their Berry Black with black tea, and both Mint Green and Lemon Ginger are made with green tea.

We asked Caleb to share a few tips for budding brewers. Here goes!

5 Tips for Brewing Delicious Kombucha

Tip #1: Experiment With Flavors First

Caleb recommends starting with a flavor experiment. First, select your base tea (black, green, white, oolong, or mate). Next, add a teaspoon (or one tea bag) of the base tea to five mugs. Now, here’s the fun part: Select five different herb and/or fruit combinations and add a different combo to each of the five mugs. For example, mix basil with strawberries, lemon with ginger, or lavender with raspberries. Continue reading 5 Tips For The Budding Kombucha Brewer from Caleb Hanson at Upstart Kombucha

Rot your Food Right with Airlocks for Small-Batch Fermenting: Gather the Facts, Know Your Options {recipe below}


By Kirsten K. Shockey & Mara Rose

airlocks2What do a ceramicist, a classically trained chef and nutritionist, a former ad sales exec, and a reformed business analyst have in common? They are all working hard to make it easy for the rest of us to ferment our own food and drinks. Each of them has created a smart system to make it safe and stress-free to ferment small batches of food in Mason jars; these systems are called airlocks.

New to the home-fermenting scene and wondering what an airlock is? It’s a special system that allows carbon dioxide to escape from your container, while keeping oxygen out. Fermentation is a process that is ancient, very low tech, and forgiving. So, while an airlock isn’t necessary, using one takes some of the babysitting out of the fermentation process and allows you to “forget” about your little jar while the good bacteria process your veggies. Continue reading Rot your Food Right with Airlocks for Small-Batch Fermenting: Gather the Facts, Know Your Options {recipe below}

10 Fun Facts About Kimchi

ckHatchLab_Kimchi-107webWe realize that some of you may already be sold on this pickled Korean dish, while others may need a bit of inspiration and prodding. Check out the 10 fun facts about kimchi below and see if, once you’ve learned more about it, you can resist its charms. Or skip the list and go straight to our class, Make Kimchi at Home, to get your kimchi-making on with Willow and Mara King from Ozuké in Boulder, Colorado. Now for the facts, which we think are fun:

Continue reading 10 Fun Facts About Kimchi