Auteur/autrice : Yannick Schandené
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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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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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Vegan Beetroot Charcuterie – Our Takedown
Many of you asked us for the recipe of these vegan beetroot charcuteries. While we aren’t the inventor of this technique, the credit goes to the writers of the just perfect book « Koji Alchemy » Rich Shih and Jeremy Umansky, we gave it multiple tries through the years and will gladly share our insights. The road…
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Hot Sauces Workshop – The Recipes
For the theorethical paert of the course, you can find the link here List of workshops 23-11-2022: Habanero / Jalapeno / Caroline Reaper / Aji Amarilo 23 November 2022 The Base Sauce This is our main hot sauce where we ferment 50% and roast / smoke the other 50% and mix it all to…
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Introduction to… Your first steps into Kombucha
How to start your first Kombucha batch First to feed the Scoby and make him wake up make the tea: – 5g of tea (black, white or green) – 100g of sugar – 1 liter of water Let it cool to room temperature and add the scoby. Now as last you add the backslop (the…
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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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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…
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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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Introduction au … Kombucha
Qu’est-ce que le Kombucha ? Cette boisson unique a des origines en Asie et était déjà brassée en Chine il y a plus de 2000 ans. Avec l’expansion du commerce mondial et des échanges culturels, le kombucha a fait son chemin vers la Russie, l’Allemagne, et finalement l’Amérique du Nord après la Seconde Guerre mondiale,…