If you just a little interested into fermenting vegetables, you have heard or read about sandor ellix katz.
His books “wild fermentation” and “the art of fermentation” are packed with information and his passion is addictive inspiring, the way he explains the textural changes inside a jar of kimchi or any other ferment is mouthwatering.
In his workshops, talks and lecture sandor covers everything a participant could ask for. From the simplest description that makes fermenting look easy to detailed bacteria growth.
His teaching is not stiff or dictating, everything is possible, Sandor enjoys learning just as much as the people he is teaching to.
In the lecture sandor introduced the participants to the overall concepts, practices and ground rules of fermentation.
Going into detail on the subjects of
Latco fermentation (kimchee, sauerkraut,…)
Koji starter (soy, miso, amazake)
A big thank you to Sandor for being such a source of inspiration, knowledge and passion.
After our Mangosteen bark recipe, we kept on experimenting with whole Mangosteens to see what else we were able to get out of it.
Martijn Bauwens, Pastry chef from “In de Wulf” came to visit us in december, he had the idea to lacto ferment whole mangosteens in a 3% salt solution. quickly the liquid got dyed into deep purple, after one month smell and taste resemble that of olive brine with strong notes of tannins. the flesh inside the mangosteen got purple as well and absorbed the tannins from the skin.
we keep on fermenting the mangosteens while experimenting different application. ideas we have are dressing, jelly, sauce, poaching liquid, marinade,…
Submerging whole mangosteens in 20% sugar water changes to orange pink color, smell and taste resemble plum, cherry and hawthorn and light tannins give a tea like body. the flesh absorbed the tannins and little sugar.
Honey water to a ratio of 1:4 turns to amber color, the smell and taste remind of plum wine with little fizz.
Sugar & honey should be great for beverages, poaching liquid, sauce, foam…