Tag umami

Wild garlic kimchi

Wild garlic kimchi

They say Sanmaneul Kimchi, as wild garlic kimchi is called in Korean, is a kimchi of the dark side. Its intensity is unheard of and the taste makes me dream of Korean forests and mountains. This kimchi is a real umami bomb and decently garlicky...

Read More
Kohlrabigemüse

Fermented Kohlrabi with spices from Sri Lanka

Kohlrabi ist ein knackiges, leckeres und vielseitiges Gemüse. Ich liebe ihn als Snack, einfach gedämpft mit ein wenig Salz und Pfeffer, mit Kartoffeln und Béchamelsauce, als veganes Curry oder, natürlich, als fermentierter Kohlrabi mit Gewürzen. Die hellgrünen Knollen sind unfassbar…

Read More
Selbstgemachter Feta, überbacken mit Gemüse

Make your own feta from milk kefir

Als ich anfing, aus Milchkefir selber Käse herzustellen, habe ich nicht im Traum daran gedacht, dass ich einmal Feta selber machen könnte. Festerer Käse, wie dieser Milchkefirkäse nach Art eines Feta, ist zwar kein Ferment für absolute Beginner, aber trotzdem…

Read More
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...

Read More
Grüne fermentierte Oliven

Ferment green olives

It was in the fall of 2019 when I walked past wild olive trees at the foot of Mount Olympus and picked a few of the firm, green fruits here and there. Fermenting olives, the idea was instant! Unfortunately, there were not enough wild olive trees,...

Read More
Fermented Fennel

Fennel ferments

Finocchio favoloso! Fennel is not without reason the superstar of Mediterranean and especially Italian cuisine. Fresh fennel bulbs are available in summer and fall. So this is the best time to ferment fennel to get its full nutritional potential. Fennel...

Read More

Fermented Fennel with peppers

Fresh fennel bulbs are available, just in time for the grilling season, from early summer to fall, and in summer the red peppers are also ripe. By the way, you can recognize fresh fennel by the abundant amount of the aromatic, light green fennel herb. In winter, this is missing. Fennel with...

Read More
Fermented plums Tkemali

Fermented plums Tkemali

My passion for fermentation is actually quite unpretentious just another aspect of flavor refinement of fresh products. In search of intense gustatory experiences and palate-tickling flavor combinations, I roam this world, looking at fields, hearth fires, and pots. In the process, I don't plunder...

Read More
beet kvass

beet kvass

Beet Kvass or beet kvass is one of the most famous and simple recipes for fermented drinks and is highly appreciated, especially in the USA. Its origin from Russia or Eastern Europe is not historically proven. There kvass (квас), a...

Read More
Candy cane beet Kkakdugi Kimchi

Candy cane beet Kkakdugi Kimchi

I love beets. Red Beet, yellow beet and striped beet. These bulbs, called chioggia, look so impossibly beautiful that I can't help myself and have to enhance them with fermentation. Fermented striped beet Kkakdugi Kimchi is almost more beautiful than...

Read More
Miso im Glas

Homemade miso

Miso (japanisch 味噌) ist eine Würzpaste, die in Japan seit Jahrhunderten traditionell aus Sojabohnen, Salz und Kōji fermentiert wird. Kōji ist gedämpfter Reis, Gerste, anderes Getreide oder Pseudogetreide, auf dem Koji-Schimmelsporen kultiviert wurden. Dieser fabelhafte Schimmelpilz, wissenschaftlich offiziell Aspergillus flavus…

Read More
Mzhave, Georgian Cabbage fermented with Beets

Ukrainian Pelustka

Pelustka is fermented pink peasant sauerkraut with beet and celery The strong color, spicy taste and robust texture, fermented white cabbage Ukrainian style (Ukrainian Pelyustka or Пелюстка) is one of the most popular snacks in all Eastern European states...

Read More
Georgian Sauerkraut

Georgian Kraut

Sauerkraut with herbs of Georgian cuisine. Georgia, one of the oldest settlement areas of mankind, is a mountainous country with access to the Black Sea. Due to the different climatic zones and the resulting diversity of cultivated products developed a seasonally delicate and varied...

Read More
Fermented Fennel

Funky Finocchio

Five stars for fabulous fermented fennel. Can you ferment fennel? Oh yes, and how! In the summer and fall, from June to early November, you can have the fresh, delicious fennel that tastes lovely and anise-y. In developing this recipe, my...

Read More
Berkeley Haze. Fermentierter Topinambur.

Fermented Jerusalem Artichoke

Fermented vegetables are not only totally delicious and healthy food for our microbiome due to their probiotic ingredients, they are also often a feast for the eyes and beautiful to look at. My ferments are also allowed to please the ears and sound good - hello, Berkeley Haze,...

Read More
apricotboshi mit shiso

Fermented Umeboshi

Meine selbstgemachten Umeboshi sind Salzpflaumen aus Aprikosen oder Mirabellen nach traditionell japanischer Art fermentiert. Sie sind im Ergebnis ungleich aromatischer und geschmacklich vielschichtiger, als die abgepackten und haltbar gemachten Umeboshi, die man ausserhalb Japans kaufen kann. In der Grundschule habe…

Read More
Fermentierter weisser Spargel

Fermented asparagus

Fermentistas! I love the worldwide community, there is so much mutual support and inspiration. A great example is this fermented white asparagus with pink berries. Fermented asparagus is certainly the favorite recipe of David Zilber, former...

Read More
de_DEDE