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 […]

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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 […]

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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 […]

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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 […]

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Crash Course Fermentation – June

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

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Sake + Tsukemono

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

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fermentation

What is Fermentation?

Even if Humanity was used to fermentation since its early dawn, scientists are still working on a general understanding. Pasteur […]

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Fermented Pumpkins

For Halloween 2018, we had a special workshop focusing on fermented pumpkins. Here are the recipes showed during the presentation! […]

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The basics of Fermentation: Gingerbug, Lactofermentation and Kimchi.

Hello, If you get on this page, it probably means you went to an introduction class of fermentation in our […]

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Kimchi Workshop

Kimchi, the asian brother of our Sauerkraut is making more and more an appearance into our kitchens and restaurants. It […]

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