#foodberlin

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Was werde aus...

SPEISEKAMMER Magazin No. 1, 2021

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Lacto-fermented Jalapenos, soon to be!

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Wenn Mikroben toben dürfen - Fire & Food Magazin

Fire & Food Magazin No.4 2020

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When life gives you lemons...you preserve them!

Since we live in Berlin (Germany), life does not gives us lemons, like it's the case with some Mediterranean countries. We have to purchase them, unfortunately. But we don't mind, knowing how exceptional they turn out with a simple addition of salt, warmth & a bit of time! So, we start with Organic (BIO) lemons to avoid the pesticides & fungicides. We wash them, cut them & "stuff" them with unrefined sea salt. Then, we pack them tightly into 5 L jars. Next, we add some filtered & revitalized wat

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Fermented Red Onions

Fermented Red Onions - a lacto-ferment that is also our showcase piece (looks pretty on our shelves). And the one that we try to keep fermenting for a long time. But we only try, as the demand for it increases with time & we have it open it sooner than we want. So the first one that we made, we have opened after a year. They were delicious & they were also gone in about a week. The ones that we have available right now were made last November. They will also be gone quite fast. Luckily, it is ve

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Fermented Jalapeños - Bärbucha Fermenterei

One of our favorites - lacto-fermented Jalapeño peppers. Their season starts usually around mid May. That's when those beauties show up.: This recipe is inspired by how some hot pepper pickles are made in India. Although it is a very simple recipe, the results are so delicious, that I also use it to make other fermented hot peppers. Making a 30 kg recipe requires a lot of slicing, but it's well worth it! Next, comes the unrefined sea salt & we let the peppers sit overnight. Next day, we add slic

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That’s a kind of wall that we like to see! Our Carrots with Ginger & Turmeric.

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Our Ferment Tasting Plate! You pick the ferments you want to try & we give you few things to make it taste delicious. One of those things is crispy Tempeh.