AUGORA FERMENTE
Food tastes best when all flavors are represented:
a bit of sweet, sour, salty, bitter, astringent, and umami.
The essence of fermented foods is to release these components.
Nothing combines flavour, health benefits, and seasonality as beautifully as fermentation.
EATING FERMENTED FOOD
MASTERFULLY SHOWCASING FERMENTATION
Delicate acidic notes embrace the koji aged umami produce. Astringent flirts with umami. Every bite is a explosion of flavour.
Wholesome food definitely does not taste bland. Every ingredient needs its moment to shine, without ever overpowering the whole dish. The equilibrium of flavours - our declared goal.
BUYING FERMENTED FOOD
STORE & ONLINE SHOP
The majority of our ferments come from our own production. Alongside with various fermented products like sauerkraut, kimchi, miso, tempeh and kombucha, we offer bone broths.
In addition we carry products from fermentation artisans we particularly admire, including BLVB, MimiFerments, Farmento, Luvi, Wiener Miso, and many more.
We look forward to your visit, either in person or in our online shop!
DO IT YOURSELF
WORKSHOPS, CLASSES & FAQs
SALT LEMONS
Fermentation operates on multiple levels.
Preservation is one aspect. Inedible things become suddenly delicious, hard-to-digest items become more palatable, and the good becomes even better.
Learn how to implement this at home, discover potential pitfalls, and how to avoid them in our courses.
If you prefer to dive right in, valuable tips and tricks can be found in our guides.
OUR INSTRUCTIONS
➤ Vegetables
➤ Kimchi
➤ Milk Kefir
➤ Water Kefir
➤ Kombucha
➤ Ginger Beer
➤ Black Garlic
➤ Sourdough
➤ Tempeh
UMAMI, PROBIOTIC, & NATURALLY PURE
Fermentation
QUIZ
FERMENTATION
Fermentation is organic, chaotic, but never haphazard.
They are the complex, yet delicious expression of nature, removed from our urge to comprehend everything rationally.
Fermentation is the art of keeping bacteria in check by only allowing "the good ones" to make the match.
Maintaining all valuable bacteria, vitamins & nutrients is what we are striving for. Therefore we use salt, spores, yeast and funghi, the best organic produce and the balance between time and temperature.
RECIPE BLOG
COOKING WITH FERMENTS
