Blog in ferment

Welcome to our blog, where we've gathered all the recipes we created during our Erasmus+ Youth Exchange.

Oct 25, 20231 min read

CREAMY VEGAN CHEESE

Ingredients: Nuts of your choice (the ones that grows in the territory in which you are living are the right ones for you) 300 g Starter...

Oct 25, 20231 min read

NATTO

Ingredients: Bactilius Subtilis Pulses Materials: Bowl Fermentation chamber or yoghourt maker Preparation: Soak the pulses (2-8h) Cook...

Oct 25, 20231 min read

MISO

Ingredients: Koji (can be sporulated or not) Legumes (lentils, beans, black chickpeas) Water (you can use the cooking water of the...

Oct 25, 20231 min read

SHIO KOJI

Ingredients: KOJI (not sporulated) Water Salt Materials: Jar Blender Preparation: Put KOJI in wet brine: Put water to cover all KOJI...

Oct 25, 20231 min read

KOJI

Ingredients: Cereals (rice, barley…) Mold depending on the substrate: Aspergillus oryzae Aspergillus sojae Aspergillus luchuensis...

Oct 25, 20231 min read

TEMPEH

Ingredients: Any kind of pulses Mold: Rhizopus oligosporus You can add other ingredients for a funky flavour (seed, cereals, veggies….)...

Oct 25, 20231 min read

SOURDOUGH

Ingredients: Flour (buckwheat, rye, corn, whole wheat) Water Salt Preparation: Starter making: Mix 50% of flour with 50% of water Every...

Oct 25, 20231 min read

FERMENTED LEMONS (MOROCCAN STYLE)

Ingredients: Organic lemons Water Salt Material: Jars Preparation: Cut the top of the lemon off. Do other 3 or 4 cuts to create a rose...

Oct 25, 20231 min read

SAUERKRAUT (DRY BRINE)

Ingredients: Cabbage (or beetroot) Salt Materials: Jars Preparation: Cut the cabbage in thin slices Mix the cabbage with salt (2% of salt...

Oct 25, 20231 min read

WET BRINE

Ingredients: Vegetables of your choice Water Salt Materials: Jars Preparation: Prepare a jug of water with 5% salt content Chop the...

Oct 25, 20231 min read

KIMCHI

For Kimchi there are many different recipes, this is just one example.