Cucumber Kimchi
Kimchi literally just means some soured or fermented vegetables. So why are we limiting ourselves to just napa cabbage? Kimchi … Keep reading
The Ferment Diary
The Pleasures of Ecology: #2 Three Ways to Embrace Epicurean Philosophy with Edible Alchemy
Prepare three-dimensional meals Fermented foods present themselves to us as the third dimension of food, alongside raw foods and cooked … Keep reading
ETHICAL FORAGING COMES WITH RESPONSIBILITIES AND CONSIDERATIONS
As foragers, we set out into the wild in search of edible plants. Flowers, roots, stems, leaves—we are surrounded by … Keep reading
The Pleasures of Ecology: #1 Hedonistic Sustainability
To better understand how health, taste and sustainability are rooted in Edible Alchemy’s philosophy, we must first examine the individual roles of each, both in broader areas of society and in our day-to-day fermentation practices.
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?
Edible Alchemy on Crete – Ep. IV – Candied lemons
Candied Lemons & Moroccan Style Salted Lemons
In this episode, we preserve the lemony flavors for months to come.
The Art of Sending Bacteria Overseas
How artist Xijing Xu has mastered the art of sending friendly microbes