Fermented Topinambur

Topinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short […]

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Hot Cinnamon Quince Ferment

The Shockeys call quinces ‘badass pears’ in ‘Fiery Ferments’ and although they don’t taste anything like a pear, their perfume […]

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Bay capers

I have the good fortune of having a 5 meter tall beautiful Bay Laurel tree (Laurus nobilis) in my small […]

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Brined Beets

Saying that the book ‘Bar Tartine’ by Nicolaus Balla & Cortney Burns is great, is an understatement. The talent and […]

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Mango-lemon habanero salsa

While leafing through the truly amazing book ‘Fiery Ferments’ from Kirsten K. Shockey & Christopher Shockey, I stumble upon a […]

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Ghost pepper (or Naga Jolokia) hot sauce

I have to admit that I have been looking forward to giving these damn hot Ghost peppers a good blitz […]

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Blaukraut with apple

Red cabbage is packed with anthocyanin (antiviral properties!) and vitamin C. I am actually not a big fan of the […]

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Fennel and turmeric ferment

This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of […]

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Fermented butternut squash

A while ago, an article in the magazine ‘Saveur’ caught my attention: in ‘A Living Larder’, Cortney Burns (Bar Tartine) […]

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The future is orange: West-African sweet potato ferment

Here I am with a bunch of rather ugly looking sweet potatoes. Sweet potatoes are not the easiest vegetables to […]

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