Knowledge
The open reference from FlavorFocusLab Berlin: kimchi, lactic acid fermentation, koji and notes from the lab. Free to share.
Kimchi
Salted cabbage with chilli, garlic and ginger, fermented by lactic acid bacteria. What happens in the jar and how you can tell whether it is going well.
Read more: KimchiLactic acid fermentation
The fermentation behind sauerkraut, kimchi, yoghurt and sourdough: bacteria, salt, temperature and safety.
Read more: Lactic acid fermentationKoji
The mould behind miso, shoyu and sake. How it grows, what its enzymes do and how koji becomes shoyu.
Read more: KojiFrom the lab
What FlavorFocusLab is working on right now: shoyu and koji.
Read more: From the labThis text is licensed under CC BY-NC 4.0 (opens in a new tab): you may share and adapt it, with attribution to "FlavorFocusLab" and a link to this page, for non-commercial purposes. Photos and graphics are excluded. In addition to CC BY-NC 4.0, we permit the use of our own website texts to train AI models, including for commercial purposes. This additional permission does not cover third-party quotations, photographs or graphics and does not change their licences.
From reading to fermenting
For you
In Kimchi & Co. you prepare vegetable ferments as a team, taste different stages of maturity and explore their uses in the kitchen.
For businesses
Ferments for the professional kitchen or a product of your own: Simon advises restaurants, canteens and startups.