Because everything tastes better when it is prepared with love. And because it is wonderful and chilling to prepare food together and enjoy it together.
This website originated from my fermentation diary. I write down my ferments in a small black, lined book. And because I received so many similar questions from friends and colleagues, and because fermentistas exchange their knowledge (and also their cultures) with great pleasure, all this is now collected on this site. For example the recipe for
- Rye bread with oat grits and sourdoughThis is a really great bread with a fluffy crumb and crunchy crust, written up with <3 for Nina. I'm totally into oat bread, so last year I searched the internet up and down for [...]
I have written down the methods and principles of fermentation in easy-to-read short essays for you. Fermentation is not rocket science, but you have to understand some basics to produce for consumption and not for the organic waste garbage can. I also give tips on how to equip your home for fermentation. And I share my mistakes with you. Why did the fermentation fail? What have I done wrong? How do I recognize mistakes - and how do I learn from them?
Principle #1 of fermentation: Do your homework. Do it.
The basic knowledge about wild fermentation of fruits and vegetables, a few words about dairy products, sourdough and fermented drinks can be found in the recipe section.
I have divided them into beginner and advanced ferments, so you can start depending on your experience level. My son has also helped me to identify children's ferments. You can also be inspired by the seasons and browse through that section, or you can find ideas in my little flavour cloud.
Who likes to look at colorful pictures daily can follow my shenanigans on Instagram. Sometimes even without bacteria. But always with love!
Have fun with with my wild, living creatures... uh, cultures 😆