Welcome to our blog:
The Ferment Diary

A personal diary of Alexis & Jonas’s latest fermented explorations & discoveries.

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Kimchi literally just means some soured or fermented vegetables. So why are we limiting ourselves to just napa cabbage? Kimchi

Prepare three-dimensional meals Fermented foods present themselves to us as the third dimension of food, alongside raw foods and cooked

As foragers, we set out into the wild in search of edible plants. Flowers, roots, stems, leaves—we are surrounded by

To better understand how health, taste and sustainability are rooted in Edible Alchemy’s philosophy, we must first examine the individual

The Bacteria Bar is an excellent chance to meet and taste microorganisms in the form of natural sodas, water kefir,

Name Snowflake Alias Kombucha SCOBY (English), Kombucha Teepilz (Deutsch) Age Technically, she’s over 2,000 (!) years old; she’s been with

A conversation with our 155 year old sourdough starter culture, Cornelius. #CorneliusTheSourdough

Exploring cultural practices and traditional fermentation techniques on Crete, Greece. Did you know that olives are fermented?

Candied Lemons & Moroccan Style Salted Lemons In this episode, we preserve the lemony flavors for months to come.

How artist Xijing Xu has mastered the art of sending friendly microbes

Ethical foraging on Crete – learn what kinds of plants we can pick and use for medicine, salads, teas and

Check our some of our best picks from our library

what to Expect from our Academy Course

This is how your foods’ nutrients are UNLOCKED through the process of fermentation

– Sourdough chapati on the fire – Outdoor evaporation fridge – How to make Greek yogurt