Livestream: Kimchi

The first official Crock of Time livestream is in the books! It was time to make the kimchi from the nappa cabbages and other vegetables in my garden and I wanted to share that with you all. I’ve decided to do livestreams on YouTube instead of Twitch. I just… do not dig the vibe over there, and I feel like more people have YouTube accounts…

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Fermentation 2021: Day 3

The final day of the conference was quite a crash-course for me about the current state of the science and industry of fermentation. I have thus far enjoyed home fermentation as a way to understand my food as well as preserve and transform what might otherwise turn into waste, but I’ve otherwise remained skeptical of some of the more radical claims about the health benefits…

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Fermentation 2021: Day 2

Phew, what a day packed with information! From regulations to a fermented bean flavor wheel and back around to cultural appropriation, this day had it all. I’m going to have to keep my comments a bit shorter to fit all of day 2 of the Fermentation 2021 conference into a single post. Note that this nor any of the other posts are a comprehensive list…

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Fermentation 2021: Day 1

If you follow me on Twitter or have been in the Discord you might be aware that I decided to purchase a ticket to the Fermentation 2021 conference put on by The Fermentation Association, after learning that it would be switching to a virtual-only event. The first day has come to a close, and I’m excited to share some tidbits before I’m overwhelmed by two…

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Sandor’s last stop: your bookshelf!

📚 A new book joins my Sandor Katz collection! If you loved Sandor & Mara King’s Peoples Republic of Fermentation series on YouTube like I did, you’ll love this book! In fact, there is a recipe for doubanjiang inspired by their trip to Pixian. I’m also thrilled to see a recipe for Mrs. Ding’s pao cai (pickles) from the same series. After seeing the episode…

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The Salmon of Doubt

There’s a lot of positivity on this site about preserving food, reducing food waste, etcetera, but sometimes things can go wrong. We shouldn’t fool ourselves into believing that salt solves every food preservation problem, even though sometimes it seems that way. For instance, meat. I haven’t done much with meat on this blog, because I don’t want to put information out there that could be…

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Is Fermented Brine the Best Meat Marinade?

I just read an article over at Serious Eats about the effect of different types of acid in meat marinades. The article was meant to compare yogurt-based marinades to other kinds using acetic (vinegar) or citric acid, but a key part of the testing involved removing all the other things that make up yogurt, so that the acids could be compared directly. The lactic acid…

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Happy Birthday, Crock of Time!

One year ago today, amidst the first wave of a global pandemic, I launched this website. It was my birthday, and, though I didn’t feel like the site was ready yet, I flipped the switch and began this journey. After all, when is anything ever “ready”? Just like any fermentation project, it could have hidden away forever in a dark corner somewhere–perhaps, getting better, perhaps…

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Official Discord Server

As our beloved Kojicon has drawn to a close, the community that sprang up around it in the private Slack group has been wondering how we can stick together after the Slack closes in May. I’m not saying that I have the only answer to that, but I realized that the experience of the past two weeks was something I’d be willing to put some…

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KojiCon Begins Today!

I’m so excited to be taking in two full weeks of presentations from Koji masters! The virtual conference has been put together by Jeremy Umansky and Rich Shih, along with Yellow Farmhouse Education Center in Connecticut. If you’re also at the virtual conference, give me a wave on the private Slack! Find me as Cory Hughart (Crock of Time)!

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