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 […]
Read Moredetailed description of our recipes
After a year of researching about adapting koji fermentation to zero waste products we started to find certain paterns in […]
Read MoreTake some beers, put them in the fridge and by the time they are chilled, you will have your next […]
Read MoreIf you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are […]
Read MoreI love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted […]
Read MoreKimchi, the soul food of Korea, is rapidly conquering the rest of the world. With good reason. Packed with good […]
Read MoreThe recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like […]
Read MoreThis is an extremely tasty version of the ‘usual sauerkraut’ but with that little extra freshness from the lemon and […]
Read MoreNearly all kombucha brewers will tell you that tea is, next to cane sugar and filtered water, an indispensable ingredient […]
Read MoreThis salad has been a staple through the winter at our lazy Sunday brunches, full of earthy flavours countered by […]
Read MoreTopinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short […]
Read More