Introduction To … Circular Fermentation
May 03 2022- POSTED BY Yannick Schandené
After a year of researching about adapting koji fermentation to zero waste products we started to find certain paterns in […]
Read MoreHow to start with a certain type of fermentation
After a year of researching about adapting koji fermentation to zero waste products we started to find certain paterns in […]
Read MoreWith having Goutzi Kombucha as our upstair neighbor we are getting better and better at Kombucha brewing. What followed was […]
Read MoreHot Sauces, for those that love it like we do, is a bit of a drug: you always want […]
Read MoreSo, you want to get into lactofermentation, but are a bit resentful towards the whole bacteria thing, well here is […]
Read MoreSake Presentation With this presentation you have all the info about the sakes we drinked, a short introduction and the […]
Read MoreHello, If you get on this page, it probably means you went to an introduction class of fermentation in our […]
Read MoreKimchi, the asian brother of our Sauerkraut is making more and more an appearance into our kitchens and restaurants. It […]
Read More