Hey, good to have you here.
This is all about fermentation and ferments, useful bacteria, noble molds and other microbial friends and helpers. And about how we create the optimal conditions for our cultures. In short:
Learn how to ferment with me!
Fermentation isn't rocket science, but you need to grasp a few basics before the veggies go into the jar so you're producing for consumption and not for the compost.
The articles on this website are a good start. Because with a biochemical understanding for amateurs, you are well equipped to combat the fear of bacteria and edible molds. After all, bacteria and fine molds are no longer something to avoid, they will even become your friends.
Principle #1 of fermentation: Do your homework. Do it.
Find the answers to your first questions here: What is fermentation?
Workshops, courses and talks
If you prefer to learn together, why not come to one of my workshops, courses or talks? There are always a wide variety of events and I'm very happy to talk to lots of people about ferments at all these events!
If you prefer to learn in person, come to one of my workshops, courses or lectures. I am always planning different events or am booked for symposiums and I am very happy to talk to lots of people about ferments! I announce the dates in my newsletter, or you can always check out the ➪ Workshop section on this page.
Cooking with Ferments
What could be better than eating the ferments that have been made with love in as many creative ways as possible? You can find ideas and recipes in my cookbook.
You can order »Die Fermenteküche« for 19.90 EUR plus shipping directly here!
Fermentation recipes
Fermentation is preservation. So look around, what is growing in your area and put exactly that into the jar. My recipes are classified by seasonality, which makes it easier to find.
The recipes on these pages are categorized in multiple ways to make it easier for you to find them and organize yourself. I have also marked each tutorial as beginner or advanced. Then you can get started based on your experience level and no frustration stands a chance!
My son has also helped me name children's ferments. He started doing that at age 2, so his recommendations are applicable to almost all ages. He does like to eat spicy, though - if that's different for your kid, just use less chili than the recipe calls for.
Social Media
For your daily dose of colorful and wild fermentation pictures just follow fermentation.love on instagram. I wish you lots of fun with my wild, vibrant creat... er, cultures 😆
DE 