Category Miso

Miso. I love it. There are countless regional and seasonal variations, and one tastes more fabulous than the other.

If you can muster the patience to let the microbes in your ferment work for months or even years, you will be rewarded with the incredible taste of homemade miso.

Topinambur fermentieren mit Miso

Fermented Sunchokes

Especially in autumn, at the beginning of the season, I receive many questions about how to ferment Jerusalem artichoke. After the vegetable had lost its importance over the centuries, the popularity of the tubers has been growing strongly again for several years. Jerusalem artichoke, dialectally also...

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