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 […]
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Introduction To … Circular Fermentation
Introduction To … Continious Brewing Kombucha
Nov 04 2019- POSTED BY Yannick Schandené
With having Goutzi Kombucha as our upstair neighbor we are getting better and better at Kombucha brewing. What followed was […]
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Introduction To … Lactofermenting Hot Sauces
Sep 16 2019- POSTED BY Yannick Schandené
Hot Sauces, for those that love it like we do, is a bit of a drug: you always want […]
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Introduction to … Lactofermentation through dry salting & with brine
Aug 12 2019- POSTED BY Yannick Schandené
So, you want to get into lactofermentation, but are a bit resentful towards the whole bacteria thing, well here is […]
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Introduction to … Saké & Tsukemono
Dec 21 2018- POSTED BY Yannick Schandené
Sake Presentation With this presentation you have all the info about the sakes we drinked, a short introduction and the […]
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The basics of Fermentation: Gingerbug, Lactofermentation and Kimchi.
Sep 25 2018- POSTED BY Yannick Schandené
Hello, If you get on this page, it probably means you went to an introduction class of fermentation in our […]
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Introduction to … Kimchi
Jul 25 2018- POSTED BY Yannick Schandené
Kimchi, the asian brother of our Sauerkraut is making more and more an appearance into our kitchens and restaurants. It […]
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