The Fermentarium is a base for experiments in fermentation, located at the Blackhorse Workshop in Walthamstow. We want to encourage all forms of fermentation in order to reclaim our food.
Our book “Ferment, Pickle, Dry – Ancient Methods Modern Meals” is now available.
This book brings together many fermentation techniques honed through experimentation and taught in our classes. The book includes sourdough recipes, dairy ferments including milk kefir, yoghurt and labneh, lactic ferments such as sauerkraut, kimchi and nukadoko, bean ferments such as tempeh and fermented hummus and soft fermented drinks such as kombucha, water kefir and ginger beer. It also reveals a wide selection of meal recipes that use different fermented ingredients. On top of that there is an exploration of pickling and drying techniques with accompanying recipes. The book is a great journey of exploration and we are sure you will find lots to create and inspiration for further fermenting adventures.
“We must reclaim our food. Food is much more than simply nourishment. It embodies a complex web of relationships. It is a huge part of the context in which we exist. Reclaiming our food means actively involving ourselves in this web.
The foods that fill our contemporary supermarket shelves are products of a globalized infrastructure of proprietary genetic material, synthetic and often dangerous chemicals, monocultures, long-distance transportation, factory-scale processing, wasteful packaging, and energy-sucking refrigeration. The food being produced by this system is destroying the earth, destroying our health, destroying economic vitality, and robbing us of our dignity by breeding dependency and reducing us to the subservient role of consumer.”
A Cultural Revivalist Manifesto – Sandor Elliz Katz (The Art of Fermentation – 2012)