A Curious Space for Cultured Things
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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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Crash Course: A fast introduction to everything fermented
Fermentation is everywhere Welcome to this introduction class! Fermenthings is an organisation that wants to promote everything related to fermentation and inspire people to start themselves or use it as much in your daily life. But don’t worry, already now fermentation is a part of your daily routine because it’s in Beer, Wine, Coffee, Chocolate,…
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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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Fermented Pumpkins
For Halloween 2018, we had a special workshop focusing on fermented pumpkins. Here are the recipes showed during the presentation! Of course, do not forget to always clean everything with hot water or disinfectant before cooking and making fermented productions! Please also note that organic ingredients will always be better to start a fermentation. Kombucha…
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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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Small Comprehensive guide to the world of Cider
It’s fermented juice, deal with it. Joke aside, Cider is the form apples would take if you would juice them and just let them be infested by wild yeasts. It doesn’t mean it would be any good or not infected, but we can argue that making cider is quite a natural fermentation. So why aren’t…
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