//02: Fermentation – An exploration of vibrant sensations

Fermentation +++ Fermenting and conserving food +++ An art of enhancing and celebrating the goodness of natural foods, fermentation has been around since we have. From preserving the nutritional content of goods, to creating new flavors and scents, fermentation makes foods come alive in new ways. In some way or another, we have all enjoyed fermented foods, whether we realize it or not. In the form of ground coffee beans making delicious morning brew, crisp green tea leaves responsible for a relaxing aroma, or a swig of cold beer – but also cheese, some sausages, sauerkraut, and other common staples have been subject to the magic of fermentation. So what about this magic?

Fermentation enhances the nutritional value of foods, preserves goodness and creates a new palette of tastes. Above all, we believe fermentation is fun! We've been making kilos of sauerkraut, kimchi, and sour turnip in the recent times, and it accompanies us throughout the cold months until Spring, and provides vitamins until we can eat fresh food again and find wild herbs outside.

+++ Assignment 02 +++ Make your very own fermented food at home – using what you have. We enjoy a (liberal) interpretation of kimchi around here, which you can also adapt to the vegetables you have at home. Simply make sure that approximately a half to two-thirds of the total vegetables are cabbage, and that the vegetables you choose are well suited for fermentation.

Home-made kimchi variation Ingredients: – Cabbage (Chinese or plain), ratio should be ½ to 2/3 of final mass – Kale, arugula, various green leafy vegetables – Broccoli, cauliflower – Wild herbs, e.g. yarrow, dandelion, nettle – Optional: Root vegetables – carrot, radish, turnip,... – Optional: Spices – ginger, onion, garlic (use all only in small quantities), various other spices by taste (e.g. rosemary, oregano, turmeric, cayenne... whatever you like)

Preparation: 1. Finely grate or chop all vegetables and place in bowl, weigh all vegetables 2. Add 1.75% of salt by mass of vegetables 3. Knead salt into the vegetables until the juice of vegetables emerges 4. Fill into fermenting jars or a big container, leaving the top open and placing a cloth on top 5. The water from the vegetables needs to cover all vegetables – to ensure this, press them down with weights (e.g. glasses) or similar 6. Ferment for 2-3 weeks, to taste 7. Store in the fridge – it lasts several months, but might be eaten up faster :)