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Cook with your ferments
Recipes & Tips
Everything we make is alive, so we cook it gently (or not at all). Simple, plant-based ways to turn a jar or a bottle into a proper meal, a snack, or a drink worth showing off.
10 Fascinating Facts About Tempeh You Probably Didn't Know
From the mould that binds it to the spores that darken it, here are 10 surprising facts about tempeh, Indonesia's famous fermented bean cake.
Tempeh FAQ: Your Top Questions About Tempeh, Answered
What is tempeh, how do you cook it, how long does it keep and what are those black spots? Our answers to the questions we hear most.
Tofu vs Tempeh: What's the Real Difference?
Tofu or tempeh? Both are plant-based proteins, but they differ in taste, texture, nutrition and how they're made. Here's how to choose.
Kimchi vs Sauerkraut: Origins, Fermentation and Key Differences
Both start with cabbage and salt, yet kimchi and sauerkraut taste worlds apart. Here's how their history, fermentation and flavour differ.
How to Eat Well Over the Holidays with Fermented Foods
Simple, joyful tips for eating well over the festive season: more veg, slower meals and a jar of kimchi or two on the table.
What Is Tibicos (Water Kefir)? Origins, Taste and How It's Made
Tiny crystal-like grains, a little sugar water and a couple of days: meet tibicos, the light, tea-free cousin of kombucha.
The Gut, Our Second Brain: What the Gut-Brain Axis Really Is
Why is the gut called a second brain? A plain-language look at the gut-brain axis, serotonin and the microbiome, and what research actually says.
The Chemistry of Fermentation, Explained Simply
Microbes eat sugars and give back acids, gases and aromas. A plain-language guide to the chemistry of fermentation, from kimchi to kombucha and tempeh.
Is Fermented Food Safe? The Science of Safe Fermentation
Leaving food to ferment on the counter sounds risky. Here is why salt, acidity and good microbes make fermentation one of the oldest ways to preserve food.
Probiotic vs prebiotic: what is the difference?
They sound alike and get muddled constantly. One is about the microbes, the other is their breakfast. Here is the difference, simply explained.
Lacto-Fermentation and Salt: Why Salt Matters in Kimchi
Salt, vegetables and time: that is all kimchi needs. Here is why salt is the quiet gatekeeper of lacto-fermentation, and which salt to choose.
3,500 years of fermentation: a short history
Long before the fridge, before the stove even, humans were fermenting. A short history of fermentation, from ancient drinks to your jar of kimchi.
The gut microbiome: a user's manual
Trillions of microbes live in your gut. Here is who they are, what they do and how everyday food choices shape them.
What is a SCOBY? The kombucha culture explained
That jelly-like disc in your kombucha has a name and a job. Here is what a SCOBY is, how it forms and how to keep it happy.
Kombucha vs Tibicos (Water Kefir): What's the Difference?
Tea or sugar water, SCOBY or grains, tangy or mild: how kombucha and tibicos (water kefir) are made, how they taste and which one suits you.
The Role of Salt in Fermentation: Kimchi and Tibicos Explained
Why salt matters so much in fermentation: how it shapes the flavour and safety of kimchi, keeps tibicos grains lively, and which salt to choose.
Pickling vs Fermenting: What's the Difference?
Vinegar or salt brine, dead or alive? Learn the real differences between pickling and fermenting, and how to spot truly fermented foods in shops.
Tempeh: Everything You Need to Know About This Fermented Food
What is tempeh, where does it come from, how is it made and how do you cook and store it? Our complete guide to tempeh, from Java to Switzerland.
10 Common Fermented Foods and How to Enjoy Them
From kimchi and kombucha to miso and tempeh: discover 10 common fermented foods, how they're made and how to enjoy them, the plant-based way.
4 Reasons to Serve Kombucha at Your Next Party
Fizzy, fruity and less sweet than soda: here is why kombucha deserves a spot at your party, plus easy mocktail ideas.
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