I can ferment anything - or at least try to. All right, that is of course baloney. What is no nonsense is my passion to experiment with fermentation.
Katsu (カツ jap. cutlet, /ˈkæt.suː/)
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.
That my name is Schnitzel is actually quite suitable. In my family we always ate homecooked meals with a lot of love, the kitchen table was the center of our family and my mother was a fantastic cook, just like her mother. This has fortunately passed on to me and so my recipes for ferments and the flavor combinations taste really delicious.
You don't believe me?
Then you probably have to try it yourself 😆
And who is this Katsu?
nerd web developer in the team behind the most watched news program on German TV, a passionate walker, runner and wild fermentista. Together with my family I live in the most beautiful part of Hamburg, 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 small and big inspirations.
I love fermented foods of all kinds and would like to show you how incredibly delicious and often even easy to make wild ferments and traditionally cultivated foods are.
I love to ferment and eat with my family and friends. I also like to share fermented treats with my colleagues, and here and there I write down recipes or shoot short how-to videos. So that all this is collected in one place and the knowledge can propagate further, here is the place.
All recipes are tried and true
My particular nature as a nerd means that I have a tendency to not just touch on funky special topics and interests, but to explore them in depth. So you can rest assured that everything you read on fermentation.love is thoroughly researched. Some of my sources are mentioned 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.
Every recipe that I publish, I have prepared myself several times. By observing different fermentation processes and the subsequent analysis, the recipes have general validity. If something has turned out well and tastes good to me and my folks, I put together the ingredients and preparation steps and share the recipe with you here.
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.
Show me your ferments!
Really looking forward to hearing from you ❤️