Seasonal Fermentation: what’s it all about?
Mar 19 2020- POSTED BY Yannick Schandené
Like most of you i am confined at home, asking myself what to do next. Most of our activities are […]
Read More
0 Comment
Fermenthings New Year Letter 2019, and what’s to come
Dec 05 2019- POSTED BY Yannick Schandené
Let’s be honest, this wasn’t the year I was expecting to have with Fermenthings. On the 1st of Januari 2019, […]
Read More
Introduction To … Continious Brewing Kombucha
Nov 04 2019- POSTED BY Yannick Schandené
With having Goutzi Kombucha as our upstair neighbor we are getting better and better at Kombucha brewing. What followed was […]
Read More
Fermenthings cherche associé(e) (profil Management d’entreprise alimentaire / events)
Nov 04 2019- POSTED BY Yannick Schandené
Fermenthings est une jeune structure Bruxelloise spécialisée dans tout ce qui concerne la fermentation (bière, cidre, saké, miso, kimchi, lactofermentation, […]
Read More
Introduction To … Lactofermenting Hot Sauces
Sep 16 2019- POSTED BY Yannick Schandené
Hot Sauces, for those that love it like we do, is a bit of a drug: you always want […]
Read More
La (Re)naissance de Fermenthings, l’espace pour découvrir la fermentation !
Sep 05 2019- POSTED BY Yannick Schandené
Fermenthings a 2 ans. Plein de chemins parcourus avec des poussées de croissance, des maux de tête et une soif […]
Read More
Introduction to … Lactofermentation through dry salting & with brine
Aug 12 2019- POSTED BY Yannick Schandené
So, you want to get into lactofermentation, but are a bit resentful towards the whole bacteria thing, well here is […]
Read More
Comments Off on Introduction to … Lactofermentation through dry salting & with brine
Fermenthings: Midsummer update
Jul 26 2019- POSTED BY Yannick Schandené
It’s been almost two months that we started occupying the new space in Be-Here. In that time, we organized 4 […]
Read More
Small comprehensive guide to Sake terminology & history
Jul 23 2019- POSTED BY Yannick Schandené
HISTORY The first variation of sake that is found in the books is called “Kuchikami no sake”. This technique of […]
Read More
Crash Course: A fast introduction to everything fermented
Jun 21 2019- POSTED BY Yannick Schandené
Fermentation is everywhere Welcome to this introduction class! Fermenthings is an organisation that wants to promote everything related to fermentation […]
Read More