A Curious Space for Cultured Things
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RotFest 2025 – Circular Fermentation
Introduction Fermentation has always been about transformation. With the help of microbes, humans learned to turn milk into cheese, grains into beer, and cabbage into kimchi. It preserved food, created nutrition, and unlocked flavors that raw ingredients could never carry on their own. At Fermenthings, we take this ancient tool and give it a new…
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Saké & Tsukemono: A Journey from Rice to Glass and Plate
Introduction Saké (日本酒, nihonshu) is Japan’s traditional fermented rice beverage, deeply tied to ritual, daily life, and craftsmanship. Like tsukemono (漬物, Japanese pickles), it transforms humble ingredients through fermentation into something refined and complex. Together, they reveal Japan’s genius for coaxing depth and diversity from simplicity. Moreover, this article explores saké’s history, production, tasting, and…
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Shiso Pickled Gherkins
Shiso Pickled Gherkins A crisp and fragrant homage to cornichons, celebrating late-summer abundance There are moments in the garden or market when the signs of the season align perfectly: Tanya gherkins—small, bumpy, and full of snap—arrive in overflowing crates, and shiso bursts into deep green (or red) leaf, tender yet aromatic. These are the weeks…
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Master Of Peppers – Workshop #5: Spicy Oils, Italian Infusion & Chinese Chili Crisp
From aromatic drizzle to crunchy heat – two classic chili oils, two radically different approaches. This final workshop in the Master of Peppers series dives into the world of chili-infused oils, exploring how fat carries flavor across cultures. We’ll make two iconic versions: a smooth, fragrant Italian-style infusion and a bold, textured Chinese-style chili crisp.…
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Master Of Peppers – Workshop #4: Bengali-Style Cucumber & Radish Achar
A Seasonal Sweet-Sour Achar from Bengal This refreshing achar (pickle) draws on Bengali flavors, using summer vegetables like cucumber and radish. Unlike long-aged pickles, this recipe is quick, bright, and designed to be eaten within a few days. It balances sweetness, sourness, and spice, making it a perfect condiment for warm-weather meals. It uses vinegar…
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Master Of Peppers – Workshop #3: Fermented Hot Sauce
What Is Lacto-Fermented Hot Sauce? Fermentation uses salt and time to develop flavor and preserve ingredients. In this method, beneficial lactic acid bacteria thrive in a salty, low-oxygen environment, transforming the natural sugars in peppers into tangy, complex flavors. Unlike vinegar-based sauces, fermented hot sauces evolve over time and offer more depth and umami. Ingredients…
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Master Of Peppers – Workshop #2: Pickled Jalapeños with a Smoky Twist
Workshop 2: Pickled Jalapeños with a Smoky Twist Introduction: Why Pickle Jalapeños? Pickling is one of the oldest preservation techniques — a way to extend the shelf life of fresh produce while enhancing its flavor. In Mexican and Tex-Mex cuisines, pickled jalapeños are a staple: vibrant, tangy, spicy, and the perfect topping for tacos, sandwiches,…
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Master Of Peppers – Workshop #1: Harissa – Make your own tastebomb from Tunisia
This workshop was the opening session of Master of Peppers, a day-long deep dive into the world of spice, fermentation, and flavor exploration. Hosted at Fermenthings, the event brought together spice lovers, fermentation nerds, and curious taste chasers to experiment, taste, and create across five fire-powered workshops. Introduction Harissa isn’t just a condiment—it’s cultural memory…
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Comprehensive guide to … Troubleshoots for Fermentation
Comprehensive Troubleshooting Guide for Fermentation Fermentation is both an art and a science. While incredibly rewarding, it can sometimes present challenges. Here’s a detailed troubleshooting guide for various types of fermentation: lactofermentation, acetic fermentation, alcoholic fermentation, and fungal fermentation. 1. Lactofermentation (Vegetables & Fruits) Common Issues: Mold on the Surface: Cause: Vegetables exposed to air.…
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Introduction to … Saké
Discovering Saké Saké, often called “rice wine,” is a beverage deeply rooted in Japanese culture and tradition. Its production is a meticulous craft that combines natural ingredients, time, and skill to create a drink that can be crisp, sweet, dry, or umami-rich. For centuries, saké has been a ceremonial and everyday drink in Japan, gaining…
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