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FermentMi

@_fermentmi_

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followers

36

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Fermented foods & sourdough 🫙🥖
Nomadic Fermenter • Dietitian 🌱
Small batch • Artisan • Exploring flavors ✨

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My first Sikjhye was in Jeju, ice-cold almost like a slushie😍 on a 38°C workday🥵☀️🧊 Apparently was a dessert drink 🥺 THE BEST!!!

That first sip was everything. It remindedme of amazake🤩…..familiar, yet completely different. And now, I had the beautiful opportunity to learn how to make it from a lovely women who host me in her home.👩🏻‍🌾🥰 Another little discovery of how fermentation can carry the taste and story of a culture. 🌾🇰🇷🌾.
#sikhye식혜 #fermentationjourney #koreandrink#foodculture taken in Busan 釜山, South Korea by @_fermentmi_

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2 months ago

In the hills of Nepal, Gundruk was born from necessity. Leafy greens wilted, naturally fermented, and sun-dried to preserve food long before refrigeration. What began as survival became tradition, still drying on rooftops and in village kitchens today.✨

Another ferment story from Nepal 🇳🇵
Thank you, धन्यवाद !

Seeing Gundruk laid out to dry in Ilam made it even more special. Its deep, sour, umami flavor quickly became my favorite side dish with almost every meal.🤍

#gundruk #fermentedgreens #himalayantraditions #learningfromlocals #fermentationjourney taken in Illam Nepal by @_fermentmi_

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6 months ago

Process, patience, and microbes ! From beans to koji two days of learning, mixing, and trusting the process. My first shoyu brewing 🤍✨ #shoyubrewing #kojiculture #fermentationjourney #patienceandpractice taken in The Netherlands by @_fermentmi_

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6 months ago

Kinema ..fermented soybeans, made with patience and care. Another version of the famous Natto NOT the same. Still very delicious and nutritious 🥰#fermentationjourney #soybeans #kinema #himalayanfood #learningfromlocalfarmers 🤤

Learned while volunteering with family Kulung in Nepal, where food is not just nourishment, but tradition passed through generations.✨☺️

Simple ingredients.
Ancient knowledge.
Living culture.🤍🇳🇵 taken in Illam by @_fermentmi_

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6 months ago

Majuli, Assam 🌾
I’ve been wandering around this quiet island, where the rivers shape life and traditions run deep. Here, I found how simple fruits like jujube can transform. With just sun, salt, Indian spices and oil, they slowly turn into something timeless, rich, and full of character.

Watching it all unfold is such a gentle reminder to be patient, to let nature do its work, and to notice the beauty in everyday rituals. Fermentation isn’t just food it’s a little story of place, people, and care, passed down through generations. #fermentationjourney #preservingculture #jujubes #majuli #northeastindia taken in Majuli - মাজুলী by @_fermentmi_

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7 months ago

Giving a name to what I’ve been growing.✨🤍

#handmadekimchi
#veganfermentation
#livingfoods
#slowfoodmovement
#ethicalfood taken in The Hague, Netherlands by @_fermentmi_

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9 months ago

HAPPY KIMCHI DAY!🥬🌶️
Here I’d like to share how kimchi and I met:

It’s 2014 In South Korea,
It was dinner time, in the busy streets of Seoul. I went into this cute little hidden restaurant and that’s where you were waiting for me….🥹

I was told that it’s a MUST to try kimchi, I had no idea what to expect. No one prepared me for this explosion of flavors🤷🏽‍♀️.
After the first bite, I caught myself fighting it,
I couldn’t understand flavors like these existed. Crunchy, tangy, a spicy kick, it was like nothing I had ever tasted before…
By the second bite, I got it! The heat, the complexity, the magic of the kimchi✨😍.

Who would’ve thought those two bites of kimchi opened a whole dimension of flavors for me. And now 10 years later, making my own kimchi & still being kimchi’s apprentice📝🧐.

So I can’t say it was love at first sight but definitely at second sight💌. by @_fermentmi_

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2 years ago