Category: Other
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Fermenthings’ Kimchi Stew
Some recipes sit in your head for years before they finally happen. This kimchi stew was one of those. We had imagined it many times, but it took the right conditions to bring it to life.A daily miso soup production meant we had rich, living broth on hand. Friends from Gevel brought deeply aged kimchi…
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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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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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Unveiling the Magic of Garlic Preservation: History, Techniques, and Culinary Delights
Garlic Through History Garlic, with its pungent aroma and distinctive flavor, has a history as rich and varied as the civilizations that have cultivated it. Tracing its origins back thousands of years, garlic’s journey through history reveals its enduring significance in culture, medicine, and cuisine. Origins and Early Cultivation: The story of garlic begins in…
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Why waste it when you can taste it #3: Green, ripe and the peal of the Tomatoes
There are several reasons why people may want to preserve tomatoes in various ways, such as canning, drying, or fermenting: To extend the shelf life of the tomatoes: Preserving tomatoes allows them to be stored for a longer period of time without spoiling, so they can be enjoyed throughout the year, even when tomatoes are…
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Ferment Lab: A dedicated space for circular fermentation & conservation in Brussels
After writing a first version in December last year and continue with a more theoretical introduction earlier this year we can finally announce that we are building the full-on Ferment Lab thanks to the Prove Your Social Innovation fund! Inspired by fermentation & conservation techniques from around the world, we want this place to be dedicated to teaching, researching…
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Seasonal Fermentation: what’s it all about?
Like most of you i am confined at home, asking myself what to do next. Most of our activities are in standby (workshop, brunch, catering & production) so i had a look back at this wiki idea and how to make best use of it, now that i had time to spare. I came up…
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What is Fermentation?
Even if Humanity was used to fermentation since its early dawn, scientists are still working on a general understanding. Pasteur did a giant leap by discovering microbes or yeasts and we know by instinct how to separate fermented and rotten food. Yes, we have evolved to taste fermented preparations as delicious and our ancestors started…
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Bibliotheca Fermentarium
Books About Beer Geuze & Kriek – Jef van den Steen Waar liggen de wortels van twee befaamde Belgische bierklassiekers, nl. Geuze en Kriek? Welke straffe verhalen gaan schuil achter dit eerlijke, arbeidsintensieve product? In Geuze & Kriek, het geheim van de Lambik ontrafelt Jef Van den Steen de verschillende fases in het productieproces van…