Good things
need
life.
A little nature. A little science. A lot of curiosity.
Explore a world of fermentation with me.
Sometimes the most fascinating things
happen under a lid.
Think you know it?
There is more to discover.
Where does that tang come from?
A familiar cucumber, a whole new story. Discover how microorganisms transform flavour.
Discover the story
Is a SCOBY a mushroom?
An amber brew and an extraordinary team of bacteria and yeasts. Discover how they work together.
Discover the story
Where do the bubbles come from?
There is biochemistry behind the aroma and bubbles. Explore the science of winemaking.
Discover the storyBeyond the pickle jar.
Seven worlds. Millions of invisible makers. Choose a culture and discover what transforms flavour.
Cheese: fermentation, curd and ripening
Starter cultures acidify milk, coagulation forms the curd, and ripening gradually changes its texture and aroma.
Read the storyWhat will you make next?
02Sue Pressey’s napa cabbage kimchi
Pogi-kimchi from Sue Pressey of My Korean Kitchen: napa cabbage quarters with radish, gochugaru, fish sauce and saeujeot.
Preparation: 2 hours 30 minutes; salting: 6 hours; total: 8 hours 30 minutes. Then 24 hours fermenting and 3–4 days in the fridge for a fuller flavour.
04Labneh — creamy strained yoghurt
Creamy strained yogurt cheese from Victoria Prever’s recipe for Good Food. Serve the finished labneh with olive oil and za’atar.
10 minutes preparation + 12–24 hours straining
09Wheat sourdough bread with yeast
Two oblong loaves from PJ Hamel’s recipe. Sourdough adds flavour, while a little instant yeast helps the dough rise.
3 hours and 7 minutes; baking: 25–30 minutesA question for your jar?
Explore vegetables, sourdough, kombucha and food science. Resources, tools and recipes in one place.
Science starts with a question.
Explore the learning lab, take an observation sheet and discover where Fermentarnia is growing.
The fermentation learning lab
A jar is where the story begins. Next come questions, measurements and attention to what we do not yet know.
Open resourceFor students and teachers
A good report begins long before you write the conclusion. It begins with a well-framed question.
Open resourceProjects and collaboration
From a good question to a useful project. Bringing food curiosity together with scientific thinking.
Open resourceTiny cultures.
Great possibilities.
Fermentarnia grows from a dream of a place to experiment, ask questions and learn through experience.
This is where we are heading.
Hands at work.
Minds ready to discover.
I am developing Fermentarnia as a space for curious people, practical workshops and ideas for new products.
Meet the person behind the projectFermentation workshops
Kombucha and fermented vegetables. Observation, flavour and an understanding of the process, step by step.
Science for producers
Fermented foods, winemaking and conversations about turning knowledge into practice.
A research laboratory of our own
A place bringing together product development, education and collaboration with fermentation enthusiasts.
Hi, I’m Natalia.
I like to know why.
I hold a PhD in chemical sciences and work as a food technologist and lecturer. I connect science with practice, teach and support businesses in food safety.
Fermentarnia is my own project. A place for a fascination with microorganisms, fermentation and what we can create with their help.
Explore my work and get in touchNatalia Horbach, PhD