Category: Circular Fermentation
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Extra Fire Cider
Fire cider is a traditional herbal tonic that has been used for centuries as a natural remedy to boost the immune system and fight off colds and flu. The origins of fire cider can be traced back to the 17th century, where it was used by American folk healers and passed down through generations. Here…
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Why waste it, when you can taste it #4: Kimchi
While in the first article about Kimchi you can learn how to make it, here we will go deeper into a few options on how to not waste leftovers and over fermented kimchi. You will find a way to make flavorful salt with over fermented kimchi and a great cocktail with leftover juice. Go check…
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Why waste it when you can taste it #2: All about Kombucha
After a first article about what to do with leftovers from lactoferments & shoyu to transform them into flavor powders we are attacking every aspect of the Kombucha production this time! If you want to learn the basics of Kombucha and continious brewing, click here Coffee Kombucha: it only gets better with time. At our…
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Why waste it when you can taste it #1: Flavor powders
At our Ferment Lab we are obsessed with leftovers, and we try to extract every last taste out of it. Over the last couple of months, our R&D manager explored the possibilities of flavor powders based on three leftovers we had in our lab: scraps, over fermented vegetables & pulp from pressing shoyu and other…
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Introduction To … Circular Fermentation
After a year of researching about adapting koji fermentation to zero waste products we started to find certain paterns in the way fermentation helps at saving often looked over parts and transform them to wonderful tastemakers. Here are a couple of starter tips that can be implemented in any type of kitchen, What’s left of…