Katsu is a Japanese dish that consists of a piece of meat, usually chicken, or vegetables. It is first breaded, then fried and cut into strips. It is usually served with a sauce.

Katsu (カツ jap. cutlet, /ˈkat.suː/)

The fact that my name is cutlet is actually quite fitting. As a family, we cooked and ate at home every day, the kitchen table was the epicenter of our family, and my mother was a fantastic cook, as was her mother. Fortunately, this has been passed on to me and so my recipes for ferments and the flavor combinations taste really delicious.

You don't believe me? Then you might just have to try it yourself 😆

And who is this Katsu?

Professionally and with heart and soul I am a nerd frontend developer in the team behind the most popular news show on German TV. I live with my family in Hamburg's most beautiful district Altona, not far away from the harbor and the water and yet in the middle of the colorful, multicultural hustle and bustle of the Hanseatic city with all its daily big and small inspirations.

And in addition, I'm a wild fermentista. I can ferment anything - or at least I can try. Well, that's nonsense, of course. What's no nonsense is my passion for experimenting with fermentation.

Fermentation is just a fabulous way to tickle aroma out of food.

All recipes are tried and true

Every recipe that I publish, I have made several times myself. By observing different fermentation sequences and the final analysis, the recipes are reliably reproducible. Only when something has turned out well several times and tastes good to me and my people, I share the recipe here with you.

You can be sure that everything you read on fermentation.love is profoundly researched. And as soon as I learn something new, the articles are revised, so you always get the latest information. Some of my sources are listed directly in the articles. You can also find an overview of my most frequently used sources in the footer of this page. This may help you in your own study of fermentation.

Fermentation is community

I didn't come up with all the ferments myself. Some I learned from friends or acquaintances, or read in books. I respectfully bow to my mentors and the diverse and incredibly inspiring worldwide fermentista community. My respect is for the traditions and cultures that have been passed down, and I consider myself fortunate to be an element in this ecosystem of fermentations.