fermentation

Kremser Mustard

This mustard variation is more sweet and less spicy than your average mustard. Perfect for salad dressings or to spread on bread.

bread fermentation

Wheat Sourdough

This sourdough has a way milder taste than the rye counterpart I usually use for baking. It is not the best one to use for all types of breads, but for light wheat bread or pizza dough it awesome.

fermentation

Sauerkraut (fermented cabbage) is very easy to make, and a great side dish for a lot of austrian food. It is often served with some meat and potatoes or dumplings. Though you can get creative with it and use it for a lot of other things as well.

fermentation

Sweet Mustard (3 Variations)

After over a year I finally ran out of fermented mustard. Time for a new batch and several new variations. This time I opted for sweet mustard.

fermentation

Kimchi

Kimchi is a traditional fermented korean side dish. The latest batch was pretty good. I’m still experimenting with, but I would consider the latest version a good base.

fermentation

Fermented Hot Sauce Base

I never was a big fan of hot sauces until I tried making one myself. Fermenting the chilies up front brings the result to a new level. And as you are in full control you can choose the spiciness and flavors to match exactly what you want.

fermentation

Water Kefir - Beginner Journal

Thanks to my amazing Wichtl I finally got my hands on water kefir grains. To get a better understanding of the process I’m going to write down my findings, and most likely fails, along the way of trying to create great kefir. Thanks Francesco for making this journey possible.

fermentation

Kombucha Part 2 - Second Fermentation

This is the second part on how to make kombucha. It contains information about how to get started with the second fermentation in a safe manner. If you are new to kombucha, especially take note of the bottle and burping section!

basics fermentation

Kombucha Part 1 - First Fermentation

I love making kombucha and I often get asked about the process. While I actually wrote down quite a bit about the process over a year back (for my first blog project test) I never came around to actually post it.

fermentation

Yogurt

Making your own yogurt is super simple, does only take two ingredients and basically no time.

fermentation

Curd Cheese

Curd cheese is a very basic ingredient in a lot of austrian dishes and desserts. It is pretty easy to make. The only real hurdle is to get liquid rennet, which you can get this in a pharmacy.

fermentation

Fermented Mustard

This is a base recipe for self made, fermented mustard. It is very low effort (other than getting your hands on yellow mustard seeds) and once finished it does hold up for months in the fridge.

fermentation

Habanero Honey / Candied Habaneros

Fermenting Habaneros in honey will extract a lot of exotic and fruity flavors from the chili, while keeping the spiciness on a low level. You can use the candied Habaneros to spice up other dishes such as curries.

fermentation

Kremser Mustard

Wheat Sourdough

Sauerkraut

Sweet Mustard (3 Variations)

Kimchi

Fermented Hot Sauce Base

Water Kefir - Beginner Journal

Kombucha Part 2 - Second Fermentation

Kombucha Part 1 - First Fermentation

Yogurt

Curd Cheese

Fermented Mustard

Habanero Honey / Candied Habaneros

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