Safety
Mould on a Kombucha SCOBY: Is It Still Safe to Drink?
How to tell real mould from the yeast strands and new pellicles that look alarming, and why a mouldy batch cannot be rescued by cutting the patch out.
7 min read
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From the Library
Long-form fermentation science, written and reviewed by our editors.
Technique
How Do I Know If My Kefir Grains Are Healthy or Contaminated?
What healthy milk and water kefir grains look, smell and behave like, which changes are stress rather than contamination, and the three signs that mean discard.
8 min read
Traditions
Which Countries Have the Most Distinct Traditional Fermented Foods?
Korea, China, Japan and India dominate every published count — and what that ranking actually measures is which traditions got written down in English.
8 min read