Using our small farm located just outside the City of Pittsburgh, we explore creative and practical means of natural urban homesteading that is heavily influenced by the natural technology of fermentation.
Shio Marinaed Carrot Jerky &/or Beef Jerky
Shio Koji Shio koji is a slurry using koji rice, water, and salt that is left to ferment. The mixture matures with time into a sweet, salty, umami porridge that is perfect for using as a marinade as the enzymes in the koji asssist in tenderizing the ingredients. If you’re not familiar with koji, it…
How to Make Homemade Clay… and ferment it!
Making homemade clay is another great chance to interact with the natural world around us and help us get to know our surroundings even better. It doesn’t require any special equipment and even a general knowledge can produce a good quality clay for endless hours of fun. I love clay as an off-season activity, especially…
Fermented Apple Pie
This little trick I do highly recommend. I discovered it a few years back after a friend gave me a container of apple pie filling she had leftover. Determined to not let it go to waste at first, I soon forgot about it. About a year later while cleaning out the fridge I came across…
Homemade Vinegar
Making vinegar from scratch can be such a sinch, and coupled with its indispensability in the kitchen, makes it a worthwhile endeavor. The process of getting to vinegar is simple: start with a sugary liquid let the sugars ferment into alcohol by way of our friendly local wild yeast then with continued air exposure the…
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