A Curious Space for Cultured Things
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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,…
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Introduction To … Lactofermenting Hot Sauces
Hot Sauces, for those that love it like we do, is a bit of a drug: you always want more flavour. While the range of fermented hot sauces isn’t quite large in Belgium, making it yourself is a piece of cake. You only need some basic lacto fermentation knowledge and a good supplier of…
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Introduction to … Lactofermentation through dry salting & with brine
Lactofermentation: A Beginner’s Guide to Preserving Flavor and Nutrition The Historical Roots of Fermentation Fermentation may seem like the latest culinary trend, but it’s actually an ancient art. For millennia, cultures worldwide have harnessed the power of microbes to preserve their harvests. From the vineyards of ancient Mesopotamia to the cabbage fields of Europe and…
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Small comprehensive guide to Sake terminology & history
HISTORY The first variation of sake that is found in the books is called “Kuchikami no sake”. This technique of rice chewing was the first of its kind and created the ancestor of Sake. In 689 the First Sake Brewery is officially registered and will be mostly till the 11th – 12th century used as a…
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La fermentation est partout
La fermentation est partout Bienvenue à ce cours introductif! Fermenthings est une organisation qui cherche à promouvoir tout ce qui touche à la fermentation et inspirer les autres à commencer eux aussi l’aventure de la fermentation, ou au moins encourager la consommation de produits fermentés au quotidien. Mais ne vous inquiétez pas, la fermentation…
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Introduction to … Tsukemono
A Brief History of Tsukemono Tsukemono, meaning “pickled things” in Japanese, has been a staple in Japanese cuisine for centuries. Originally developed as a method of preserving vegetables in the absence of refrigeration, tsukemono has evolved into an art form. These pickles were traditionally made using simple techniques such as salting, fermenting, or soaking in…
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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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La fermentation du potiron (Kombucha / Sauce piquante / Lactofermentation)
Pour Halloween 2018, nous avons organisé un atelier dédié à la fermentation des citrouilles. Voici donc les recettes que nous avons utilisé durant cet atelier ! Petit rappel : n’oubliez pas de bien nettoyer votre matériel à l’eau chaude ou au désinfectant avant de cuisiner/préparer des aliments fermentés. Par ailleurs, les fermentations marchent mieux lorsque…
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Introduction to … Kimchi
Kimchi: A Global Fermentation Favorite Kimchi, often seen as the spicier and more colorful sibling of sauerkraut, has steadily gained popularity in kitchens and restaurants worldwide. With its bold flavors and versatile applications, it’s no wonder kimchi is a staple side dish in Korea, served with every meal. Learning to make your own kimchi is…
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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…
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