Archive for the ‘ raw food ’ Category
Ok, it’s official: the European (read Belgian) version of Japanese nuka works. The mix of beer (wild fermentation of course) and wheat bran and the micro-climate of my kitchen produce wonders. From time to time, I add more slices of ginger and rub in some miso paste, the nuka mix gives vegetables a pleasant and [ READ MORE ]
I still remember arriving on the island of S.Erasmo, one morning three years ago, sometime around 6am, the island surrounded by a golden haze and still sleeping. As Lai Ling and I stepped out of the boat and started walking inland, a dog, a cat and a chicken, began following us around. S.Erasmo is Venice’s [ READ MORE ]
The King Baldwin Foundation has officially approved funding for the project “GENEROUSLY MODIFIED ORGANISMS”. Soon we will be running free workshops on how to make lactofermented vegetables in the neighborhoods of St.Gilles and Forest in Brussels![ READ MORE ]
This is a pretty freaky field I discovered in the book by Renee Loux Underkoffer, “Living Cuisine”. Basically the Maui-based chef makes something similar to cheese by letting re-hydrated seeds ferment with non-pasteurized miso and then mixing this with different herbs and shredded vegetables. It just did not work. I was quite puzzled, until I [ READ MORE ]
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