Edible Invasive Plants #2: Few-Flowered Leek
“If you can’t beat ’em, EAT ‘EM”, as we always like to say. Join us as we take a closer … Keep reading
Alexis
On Tapping Birch Trees, Making Birch Syrup & Rising from the Ashes
English: Birch Deutsch: Birke Latin: Betula Over the years, I (Alexis) have noticed this recurring draw and deep connection to birch trees. … Keep reading
Edible Invasive Plants #1: Japanese Knotweed
“If you can’t beat em’, EAT EM’”, as we always like to say. Join us as we take a closer … Keep reading
The 52 Seasons Dinner: A Fermentation Feast
52 weeks in the year represent 52 seasons in Edible Alchemy’s books! We pull all stops for you at this … Keep reading
Cucumber Kimchi
Kimchi literally just means some soured or fermented vegetables. So why are we limiting ourselves to just napa cabbage? Kimchi … Keep reading
ETHICAL FORAGING COMES WITH RESPONSIBILITIES AND CONSIDERATIONS
Explore our ethical foraging guidelines to understand, respect and honour the environment that nourishes us • Tips for mindful foraging
The Bacteria Bar: Probiotic Drinks in Berlin
The Bacteria Bar is an excellent chance to meet and taste microorganisms in the form of natural sodas, water kefir, ginger beer and kombucha… artfully rounded off with a splash of boozy deliciousness.
Celebrating Cultures: A Conversation with Snowflake, our Kombucha SCOBY
Name Snowflake Alias Kombucha SCOBY (English), Kombucha Teepilz (Deutsch) Age Technically, she’s over 2,000 (!) years old; she’s been with … Keep reading
Celebrating Cultures: A Conversation with Cornelius, Our Sourdough Starter
A conversation with our 155 year old sourdough starter culture, Cornelius. #CorneliusTheSourdough
6 foods you didn’t know are fermented – EA on crete – Ep V
Exploring cultural practices and traditional fermentation techniques on Crete, Greece. Did you know that olives are fermented?