A Curious Space for Cultured Things
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Gift Pack – Bont Beter Leefmilieu – 3 Recipes
At Fermenthings, we believe in exploring the creative potential of every ingredient. That’s why we’re thrilled to share these three recipes featuring the unique products you received: mint-infused cider vinegar, coffee shoyu, and sesame and maple syrup miso. These versatile ingredients are designed to inspire, offering bold flavors and fresh possibilities in the kitchen. Whether…
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Introduction to … Vinegar making
Introduction Welcome to our workshop on the fascinating world of vinegar! Vinegar, derived from the French words “vin aigre” meaning “sour wine,” is one of the oldest and most versatile substances known to humanity. From its accidental discovery thousands of years ago to its use in kitchens, medicine cabinets, and even cleaning supplies today, vinegar…
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Unveiling the Magic of Garlic Preservation: History, Techniques, and Culinary Delights
Garlic Through History Garlic, with its pungent aroma and distinctive flavor, has a history as rich and varied as the civilizations that have cultivated it. Tracing its origins back thousands of years, garlic’s journey through history reveals its enduring significance in culture, medicine, and cuisine. Origins and Early Cultivation: The story of garlic begins in…
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Introduction to … Water Kefir (by Louis-Guy)
INSTRUCTIONS FOR FRUIT KEFIR revised and expanded version 20230404a, Louis-Guy SERVOTTE louisguy@gmail.com Machine Translated text (DeepL) Equipment Required A glass jar or wide-mouthed bottle (allowing you to put in and easily recover a slice of lemon and a fig), generally 0.5L to 1L for personal daily consumption Paper towels (=sopalin for our friends across the…
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Cacao Shoyu Caramelized Onion and Fermented Pickled Red Onion Pie Recipe:
For the month of Februari we are offering to our Members our Cacao Shoyu Powder. And here is a great recipe we make with this umami powder that is a residue of our cacao shoyu! Ingredients: For the crust: 250g all-purpose flour 10g salt 10g sugar 225g unsalted butter, cold and cut into small…
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Extra Fire Cider
Fire cider is a traditional herbal tonic that has been used for centuries as a natural remedy to boost the immune system and fight off colds and flu. The origins of fire cider can be traced back to the 17th century, where it was used by American folk healers and passed down through generations. Here…
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Why waste it, when you can taste it #4: Kimchi
While in the first article about Kimchi you can learn how to make it, here we will go deeper into a few options on how to not waste leftovers and over fermented kimchi. You will find a way to make flavorful salt with over fermented kimchi and a great cocktail with leftover juice. Go check…
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Why waste it when you can taste it #3: Green, ripe and the peal of the Tomatoes
There are several reasons why people may want to preserve tomatoes in various ways, such as canning, drying, or fermenting: To extend the shelf life of the tomatoes: Preserving tomatoes allows them to be stored for a longer period of time without spoiling, so they can be enjoyed throughout the year, even when tomatoes are…
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Why waste it when you can taste it #2: All about Kombucha
After a first article about what to do with leftovers from lactoferments & shoyu to transform them into flavor powders we are attacking every aspect of the Kombucha production this time! If you want to learn the basics of Kombucha and continious brewing, click here Coffee Kombucha: it only gets better with time. At our…
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Vegan Beetroot Charcuterie – Our Takedown
Many of you asked us for the recipe of these vegan beetroot charcuteries. While we aren’t the inventor of this technique, the credit goes to the writers of the just perfect book “Koji Alchemy” Rich Shih and Jeremy Umansky, we gave it multiple tries through the years and will gladly share our insights. The road…
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