Catégorie : Recipe
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Kimchi Mandu: A Delicious Fusion of Flavors
Kimchi Mandu: A Delicious Fusion of Flavors Kimchi mandu, or kimchi dumplings, are a delightful way to enjoy the bold, tangy flavors of kimchi in a whole new context. By incorporating kimchi into the dumpling filling, you create a balance of sourness, crunch, and spice that elevates these parcels into something truly special. Whether steamed,…
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Gift Pack – Bont Beter Leefmilieu – 3 Recipes
At Fermenthings, we believe in exploring the creative potential of every ingredient. That’s why we’re thrilled to share these three recipes featuring the unique products you received: mint-infused cider vinegar, coffee shoyu, and sesame and maple syrup miso. These versatile ingredients are designed to inspire, offering bold flavors and fresh possibilities in the kitchen. Whether…
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Introduction au … Vinaigre
Introduction Bienvenue à notre atelier sur le monde fascinant du vinaigre ! Le vinaigre, dérivé des mots français « vin aigre », est l’une des substances les plus anciennes et polyvalentes connues de l’humanité. Depuis sa découverte accidentelle il y a des milliers d’années, jusqu’à son utilisation dans les cuisines, les armoires à pharmacie et même les produits…
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Cacao Shoyu Caramelized Onion and Fermented Pickled Red Onion Pie Recipe:
For the month of Februari we are offering to our Members our Cacao Shoyu Powder. And here is a great recipe we make with this umami powder that is a residue of our cacao shoyu! Ingredients: For the crust: 250g all-purpose flour 10g salt 10g sugar 225g unsalted butter, cold and cut into small…
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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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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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Cucumber kimchi
Take some beers, put them in the fridge and by the time they are chilled, you will have your next kimchi ready to go with them. This cucumber kimchi is really easy and most of all, you can eat it right away (ideally you give it a day or two). Make sure to use young,…
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Zucchini kimchi
If you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are neutral vegetables acting like little sponges and fermenting quickly, so after only one week this kimchi is ready to eat. Don’t throw out the kimchi juice left in the jar after eating the zucchini, you…
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Savoy cabbage kraut
I love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted in a good knob of butter. The season is coming to an end so I hurried to make a fermented version, inspired by the one from ‘Fermented vegetables’ from K. Shockey with juniper berries. It…