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The first merch I’m working on is a limited edition “Founding Supporter” logbook. Patreon supporters at the Master level will receive one as part of their subscription (including a signed note from me), and depending on availability they will be sold separately here on crockoftime.com. Whether you’d buy one or not, it would be helpful if you could let me know which one you like…
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After some trepidation, I’ve finally decided to launch a Patreon for Crock of Time: crockoftime.com/patreon I am a web & app developer that happens to really love food and fermentation. This hobby has become much larger than I ever thought it would thanks to this amazing community, but I have also been stretched really thin this past year. I’ve always been hesitant to get money…
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2022 felt like a difficult year just a few days ago, and now 2023 has already topped it. Yesterday, after 14 years, my cat Loki died. It hit me really hard, and I’ve still mostly been immobile over 24 hours later. My wife, though she also lost her pet, has been supporting me, ensuring I eat, helping collect 14 years of photos to remember the…
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The best virtual conference in fermentation is coming back! Tickets go on sale January 5, 2023 at kojicon.org! Last year there were many excellent sessions, including information sessions as well as workshop-style sessions demonstrating how to make things with koji, and also featured some koji-cousins from China and Korea. You can get the most up-to-date information about the conference at that link and also on…
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New site feature: search! Well, at least the interface for it is new anyways. Since this is a WordPress site, search has always been available, but I neglected to include an interface for it when I hastily published the site in 2020. And then… well let’s just say I thought I’d be working on the site more often than I was actually able to. Better…
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TL;DR – follow me on Mastodon, etc: @[email protected] Considering the way things are going on my ex-favorite social media platform, I’ve decided to jump head-first into the fediverse. If you have no idea what that is, it’s essentially a protocol for self-hosted and community-run websites to communicate with each other in ways we’ve come to expect from social media platforms, except in a decentralized way.…
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I have made really great shio koji with whey in place of water, so I figured why not try something similar for amazake? I’m always trying to find ways to use things we might normally throw away, such as this liquid that my burrata was packed in. Watch till the end for a taste test! 😝 Follow @crockoftime on Instagram, TikTok, and YouTube to get…
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I’m running a Cosy Koji book giveaway on Instagram, Twitter, and on the Crock of Time Discord until August 5. Cosy Koji is a limited-run book by Marika Groen that will teach you everything you need to know about making koji, the ancient Japanese practice of growing Aspergillus oryzae on grains of rice. The photos and writing are very personal, inviting you to be a…
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If you’ve got too many ripe tomatoes and you’ve made all of the caprese salad, fresh sauce, and salsa you possibly can already, preserve your tomatoes as a simple puree that can be used as a base for just about any sauce, soup, or salsa later when ripe tomatoes are scarce. Full recipe here. I’m experimenting with short-form video intended for sharing on social media,…
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