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
Cucumber kimchi
Apr 25 2020- POSTED BY Inge Gobert
Take some beers, put them in the fridge and by the time they are chilled, you will have your next […]
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Tags: cucumber, kimchi, lacto-fermentation
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Zucchini kimchi
Apr 19 2020- POSTED BY Inge Gobert
If you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are […]
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Tags: kimchi, lacto-fermentation, zucchini
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Savoy cabbage kraut
Apr 14 2020- POSTED BY Inge Gobert
I love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted […]
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Kimchi paste
Apr 14 2020- POSTED BY Inge Gobert
Kimchi, the soul food of Korea, is rapidly conquering the rest of the world. With good reason. Packed with good […]
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Tags: gochugaru, kimchi, lacto-fermentation
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Fermented squash and sesame dip
Apr 13 2020- POSTED BY Inge Gobert
The recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like […]
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Lemon-dill kraut
Apr 11 2020- POSTED BY Inge Gobert
This is an extremely tasty version of the ‘usual sauerkraut’ but with that little extra freshness from the lemon and […]
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Tags: dill, lemon, sauerkraut, white cabbage
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Lemon Verbena-Kukicha Kombucha
Apr 06 2020- POSTED BY Inge Gobert
Nearly all kombucha brewers will tell you that tea is, next to cane sugar and filtered water, an indispensable ingredient […]
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Beets & Beluga lentil salad with kombucha-vinaigrette
Apr 04 2020- POSTED BY Inge Gobert
This salad has been a staple through the winter at our lazy Sunday brunches, full of earthy flavours countered by […]
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Fermented Topinambur
Apr 03 2020- POSTED BY Inge Gobert
Topinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short […]
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Tags: garlic, ginger, lacto-fermentation, topinambur
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