Fennel and turmeric ferment

This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of […]

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Fermented butternut squash

A while ago, an article in the magazine ‘Saveur’ caught my attention: in ‘A Living Larder’, Cortney Burns (Bar Tartine) […]

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The future is orange: West-African sweet potato ferment

Here I am with a bunch of rather ugly looking sweet potatoes. Sweet potatoes are not the easiest vegetables to […]

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Seasonal Fermentation: what’s it all about?

Like most of you i am confined at home, asking myself what to do next. Most of our activities are […]

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Fermenthings New Year Letter 2019, and what’s to come

Let’s be honest, this wasn’t the year I was expecting to have with Fermenthings. On the 1st of Januari 2019, […]

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Introduction To … Continious Brewing Kombucha

With having Goutzi Kombucha as our upstair neighbor we are getting better and better at Kombucha brewing. What followed was […]

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Fermenthings cherche associé(e) (profil Management d’entreprise alimentaire / events)

Fermenthings est une jeune structure Bruxelloise spécialisée dans tout ce qui concerne la fermentation (bière, cidre, saké, miso, kimchi, lactofermentation, […]

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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 […]

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La (Re)naissance de Fermenthings, l’espace pour découvrir la fermentation !

Fermenthings a 2 ans. Plein de chemins parcourus avec des poussées de croissance, des maux de tête et une soif […]

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Introduction to … Lactofermentation through dry salting & with brine

So, you want to get into lactofermentation, but are a bit resentful towards the whole bacteria thing, well here is […]

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