Fermented Friday : Open Tasting

Fermenthings doesn’t want to be a simple shop of fermented products. It wants to teach people how to ferment and create a community around that beautiful form of production. Like scoby swapping, and kefir seed giving, fermentation in general is a community driven activity with core values.

So we decided to start organizing meet ups between all these driven people so you can exchange recepies, good practices and create new and aweosme ideas. We will gather once every monthon a friday, and everybody can bring own little pots of fermented goodness to share with each other. You will be invited also to taste our experimentation. Every time we will have a list of things that will be there to taste.

Keep fermenting!

Saké & Tsukemono: l’art de la fermentation Japonaise

Apprenez les bases sur le saké japonais et les Tsukemono (de délicieuses préparations fermentées) lors de cette initiation aux fermentations de l’île du soleil levant!
 
Loin du cliché du verre brûlant qui dévoile une femme nue en fin de repas, le véritable saké est aussi délicat et complexe que les grands crus français. Ils accompagnent d’ailleurs parfaitement des plats, comme les méconnus Tsukemono (choses fermentées) que nous vous proposerons en dégustation commentée.
 
35€ PP – sur réservation uniquement

Fermented Friday : Open Tasting

Fermenthings doesn’t want to be a simple shop of fermented products. It wants to teach people how to ferment and create a community around that beautiful form of production. Like scoby swapping, and kefir seed giving, fermentation in general is a community driven activity with core values.

So we decided to start organizing meet ups between all these driven people so you can exchange recepies, good practices and create new and aweosme ideas. We will gather once every monthon a friday, and everybody can bring own little pots of fermented goodness to share with each other. You will be invited also to taste our experimentation. Every time we will have a list of things that will be there to taste.

Keep fermenting!

Brussels Cocktail Week 2018

Fermenthings will help Herbert Brito to create unique and delicious cocktails using fermentation! After a first (unofficial) test, we will come back to the Green Lab (Avenue Louise). Specialised in gin (and tonic), the Green Lab is probably one of the best cocktail’s bar in Brussels (and in Belgium). Sophie, big boss there, is also behind the Brussels Cocktail Week initiative, joining forces with almost all bartenders in the country (and outside) but also restaurants and other places like us!

Fermented Friday: Open Tasting

Fermenthings doesn’t want to be a simple shop of fermented products. It wants to teach people how to ferment and create a community around that beautiful form of production. Like scoby swapping, and kefir seed giving, fermentation in general is a community driven activity with core values.
 
So we decided to start organizing meet ups between all these driven people so you can exchange recepies, good practices and create new and aweosme ideas. We will gather once every monthon a friday, and everybody can bring own little pots of fermented goodness to share with each other. You will be invited also to taste our experimentation. Every time we will have a list of things that will be there to taste.
 
Keep fermenting!

Workshop Kimchi – full

Kimchi

Do you know the korean cousin of our beloved Sauerkraut? Also made with cabbage, ho wait, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth the discovering. Not only spicy, this home-made fermentation is also sweet, salty, good for your tummy and delicious. Our workshop will teach you how to select your spices, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.

Connaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou, ho attendez, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce, salée, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi.

Please bring three big jugs (so you can take your creations home)! Veuillez apporter trois grandes jarres (pour ramener vos préparations à la maison)!
Workshop will be held in French-Dutch and English. L’atelier sera donné en Français-Néerlandais et en Anglais.

TICKETS HERE

Fermentations Meets Fermentation

Not only beer is fermented. Ever heard of “kimchi”? Or “umibushi”? Food which is also fermented. With the guidance of Yannick Schandené, co-owner of the shop ‘Fermenthings’ in Jette, we will receive an introduction in the world of fermented foods and we will pair this with some excellent beers. Yannick is a real multilinguist and speaks fluent English, French and Dutch. A tasting for beer and food lovers!

Pas seulement la bière est fermentée. Connaissez-vous le “kimchi”? Ou le “umeboshi”? De la nourriture qui est aussi fermentée. Avec Yannick Schandené, co-propriétaire du magasin ‘Fermenthings’ à Jette, on découvre le monde de la nourriture fermentée, qu’on va goûter avec quelques bières excellentes. Yannick parle plusieurs langues: français, anglais, néerlandais: pas de soucis. Une dégustation pour les amateurs de bière et nourriture!

Niet enkel bier wordt gefermenteerd. Ooit al van “kimchi” gehoord? Of “umibushi”? Voedingswaren die ook worden gefermenteerd. Met Yannick Schandené, mede-eigenaar van ‘Fermenthings’ in Jette, ontdekken we de wereld van gefermenteerd voedsel én pairen we hier enkele excellente bieren bij. Yannick is perfect meertalig: Engels, Frans noch Nederlands vormen een probleem. Een degustatie voor voedsel- en bierliefhebbers!

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Fermented Friday: Open Tasting

Fermenthings doesn’t want to be a simple shop of fermented products. It wants to teach people how to ferment and create a community around that beautiful form of production. Like scoby swapping, and kefir seed giving, fermentation in general is a community driven activity with core values.

So we decided to start organizing meet ups between all these driven people so you can exchange recepies, good practices and create new and aweosme ideas. We will gather once every monthon a friday, and everybody can bring own little pots of fermented goodness to share with each other. You will be invited also to taste our experimentation. Every time we will have a list of things that will be there to taste.

Doors are open starting at 17h and if it’s sunny we can all sit outside at the newly made terras.

Keep fermenting!

List of tasters:

Classic Kimchi
Cucumber Kimchi
Fermented Garlic in honey
Fermented oranges in ginger and honey
Ginger Ale
Water Kefir
Pickles
Pickle sauce
Mead
Chocolate
Ketchup
Cider Vinegars

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