Hello and Welcome! You most likely landed here because you have watched my Fermentation Summit contribution on September 16th, 2026. Thank you!

Have you already taken steps to include more ferments in your cooking? Try these ideas:

• Pick one ferment already in your pantry and cook with it this week, not as a side, but built into a sauce, a soup base, or a dressing. Notice how it behaves differently cooked versus raw.
• Save your next batch of brine instead of pouring it out. Shake it with oil and mustard for a quick vinaigrette, or use a splash to season potato salad, hummus, or a pan sauce.
• Try one of my flavor tool swap in a recipe you already make often, like miso whisked into a dressing, or chopped salted lemon folded into a cookie dough and see how it shifts the dish.

If you missed out on the Fermentation Summit, you can register here and get access to the entire summit retrospective, including lots of presentations and bonus materials.

You can download the recipe PDF for the Lentil Soup I cooked in my presentation via the link below. It’s perfect for this time of year when autumn weather is here, or at least right around the corner.

Newsletter

Sometimes I have international news to share, so please feel free to jump on the newsletter if you don’t want to miss out – for example on early announcements for events or other fabulous fermentation related stuff! You will not be bothered, for there’s rarely more than 2–3 international mails per year.