How to continuous brew your Kombucha at home?

With having Goutzi Kombucha as our upstair neighbor we are getting better and better at Kombucha brewing. What followed was […]

Read More

Fermenthings cherche associé(e) (profil Management d’entreprise alimentaire / events)

Fermenthings est une jeune structure Bruxelloise spécialisée dans tout ce qui concerne la fermentation (bière, cidre, saké, miso, kimchi, lactofermentation, […]

Read More

Lactofermenting Hot Sauces, an introduction:

  Hot Sauces, for those that love it like we do, is a bit of a drug: you always want […]

Read More

La (Re)naissance de Fermenthings, l’espace pour découvrir la fermentation !

Fermenthings a 2 ans. Plein de chemins parcourus avec des poussées de croissance, des maux de tête et une soif […]

Read More

A starter guide to lactofermenting at home: Dry salting and with brine

So, you want to get into lactofermentation, but are a bit resentful towards the whole bacteria thing, well here is […]

Read More

Fermenthings: Midsummer update

It’s been almost two months that we started occupying the new space in Be-Here. In that time, we organized 4 […]

Read More

Small comprehensive guide to Sake terminology & history

HISTORY The first variation of sake that is found in the books is called “Kuchikami no sake”. This technique of […]

Read More
Étiquettes : 0 Comment

The Brunch, The Plancha & The Picknick

We like to play with tastes, colors and textures when we are composing our menu’s. While some of it are […]

Read More

Crash Course Fermentation – June

Fermentation is everywhere Welcome to this introduction class! Fermenthings is an organisation that wants to promote everything related to fermentation […]

Read More

Sake + Tsukemono

Sake Presentation With this presentation you have all the info about the sakes we drinked, a short introduction and the […]

Read More