Weekly zero waste fermentation recipes. One ingredient every week, broken down completely — peels, stems, leaves and all — turned into multiple ferments. Nothing wasted.
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| Issues | 67 | Founded | a year ago | Last Issue | 7 days ago |
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You're not learning recipes. You're building a fermentation mindset.
I was never a typical fermenter.
I grew up with ferments around me — it was just part of life. And then I spent years as a chef in some of Australia’s best kitchens. But I never once thought fermentation would become my profession. That wa...
Every Bit Counts! Cooking with Ferments.
One of the questions I get asked most often is: once I’ve made all these ferments, how do I actually use them?
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So I thought instead of giving you another list of ideas, I would simply document what I cooked last week.
Nothi...
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Cooking with Ferments!
You ask me this more than almost anything else: what do you actually eat in a normal week?
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Not the recipe-card version. Not the one-ingredient deep dive. Just some dishes are actually cooked throughout the week.
So starting...
Every Bit Counts! Old Bread and Baked Goods Fortnight at the Fermentary.
Part 2. Stale bread shio koji, funky bread and koji kvass, pizza crust miso
Last week I started looking at bread waste from a slightly different perspective. A good loaf has already had an enormous amount invested in it — grain, time, ener...
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Authors
The writers behind this newsletter.
I'm Katerina — fermentation chef, innovator & educator. Founder of Byron Fermentary, Byron Bay, Australia & All Things Cultured Online Fermentation School. Almost a decade turning what people throw away into gut-nourishing ferments.
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