Fermentation (koji and miso) + seasonal ramen

Fermentation has been making its way back into European kitchens and also into ours! Besides the classic sauerkraut and Eastern European pickles, the modern-day large-scale availability of knowledge has given us the opportunity to learn, share and apply many different fermentation practices from cultures all over the world. In these different workshops some of these fermentation practices are taught alongside basic fermentation principles. We want to use the ‘best of both worlds’ by adapting these different fermentation practices to the foraging and gardening produce that is present in our garden, the forest, or at the local farm.

If you join one of these workshops you get to take home your self-made products and we gift you our fermentation goodie bag that includes a sourdough starter, kimchi, a pot of lacto-fermented vegetable/fruits, open pollinated seeds from our garden, and a pot of local honey.

Koji and Miso

This deeper level fermentation…