Basic Fermentation, a Do-It-Yourself Guide to Cultural Manipulation

$14.95

support your ritual

"Live, unpasteurized fermented foods have extraordinary nutritional value."  - from the introduction to Sandor Katz's book. Learn to taste what your body needs Hardcover, 126 pages with full color photography
 

Use

  • improve your gut health
  • learn how to ferment at home
  • inspire friends and family as a gift

$14.95

At last, a new edition of fermentation guru Sandor Katz’s first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you’re looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

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Our customers often ask


How do I prepare matcha?

Preparation in a Tea Bowl with A Whisk and Sifter

Sift 1 tsp matcha tea into a tea bowl. Add 3 oz hot, not boiling, water (about 180 degrees). Whisk vigorously in a zigzag motion until a light foam covers the tea. Matcha is ready to drink. Adjust proportions to taste.

Preparation in a Tea Cup with Hot Water

Scoop about 1 teaspoon matcha into your favorite teacup and add a few drops of hot water to melt the tea into a paste. After the tea is melted, fill your cup with 6 ounces of water. Experiment with water temperature and amount of tea and water. Try adding a bit of honey or milk.

Do I need to sift matcha?

The static electricity in the air encourages powders (be it flour, baking powder, cocoa, etc) to stick together and form clumps. The same is true with matcha green tea powder. Sifting matcha smoothes it out and lets it blend better into your drink or cooking
recipe.

What is the difference between organic and conventionally farmed matcha?

The main difference between organic and conventional farming is using organic fertilizers vs non-organic fertilizers. Organic is a relatively new concept being introduced to traditional and longstanding tea growing processes. This is why organic matcha only makes up a fraction of all matcha produced.

Where is this tea sourced?

We sourced this matcha from the environmentally friendly hillside region of Nishio. In the late 1800’s a Buddhist priest introduced the varietal and production techniques of the Uji region used in matcha production. Soon Nishio became a formidable producer of matcha tea. In 2001 JAS (Japanese Agricultural Standards Association), awarded its organic certification to the matcha teas from our Nishio farms.

I still have a question - what shall I do?

Speak to an informed friendly Matcha Expert:
1 877 962 8242 / [email protected]