Welcome to our blog:
The Ferment Diary
A personal diary of Alexis & Jonas’s latest fermented explorations & discoveries.
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Prepare three-dimensional meals Fermented foods present themselves to us as the third dimension of food, alongside raw foods and cookedRead more
As foragers, we set out into the wild in search of edible plants. Flowers, roots, stems, leaves—we are surrounded byRead more
To better understand how health, taste and sustainability are rooted in Edible Alchemy’s philosophy, we must first examine the individualRead more
Name Snowflake Alias Kombucha SCOBY (English), Kombucha Teepilz (Deutsch) Age Technically, she’s over 2,000 (!) years old; she’s been withRead more
A conversation with our 155 year old sourdough starter culture, Cornelius. #CorneliusTheSourdoughRead more
Exploring cultural practices and traditional fermentation techniques on Crete, Greece. Did you know that olives are fermented?Read more
Ethical foraging on Crete – learn what kinds of plants we can pick and use for medicine, salads, teas andRead more
Check our some of our best picks from our libraryRead more
what to Expect from our Academy CourseRead more
This is how your foods’ nutrients are UNLOCKED through the process of fermentationRead more