Kollektion: Produkter

Te-smagning med Louise Walter fra Tyst Te

The Art of Fermentation

The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Af David Asher

The Drunken Botanist - Af Amy Stewart

The Flavor Thesaurus - A Compendium of Pairings, Recipes and Ideas for the Creative Cook - Af Niki Segnit

The Flavour Thesaurus: More Flavours - Plant-led Pairings, Recipes and Ideas for Cooks - Af Niki Segnit

The Noma Guide to Fermentation

The World of Natural Wine- What It Is, Who Makes It, and Why It Matters - Af Aaron Ayscough

Thursday Workshop; Fermentation for Beginners (English)

Torsdags drop in - Opfølgning på kombucha, kraut og kimchi - hvordan er det gået?

Torsdagskursus: Kimchi, kraut og vildfermentering om vinteren

Tyst Te - Hojicha, Snowing Mountain