Garlic, Garlic, Garlic!
A new feat of fermentation. All the spiciness has disappeared, sweet notes, reminiscent of black garlic, are emerging…
Yellow Mustard
There are three different types of mustard: yellow, black, and brown. Brown mustards are the most pungent, with a strong, pungent aroma. Black mustards offer a superb balance of strength and fragrance, while yellow mustards are more aromatic, with a flavour closer to that of our mild Swiss mustards. Our yellow mustard is rich and flavourful, with whole seeds. It’s an excellent condiment for salads and cheeses. 130 g
Dragon’s Blood
After testing them all, we created our own. It’s spicy without being too harsh, and your dishes will be begging for more.
Spicy Salt!
The art of fermentation also incorporates zero waste, and here is one of its crown jewels.
Spirulina Mustard
Another colour in our rainbow of delights. Introducing Spirulina Mustard, made with a base of yellow mustard seeds. Spirulina adds a little extra nutritional value and a very interesting flavour. Like all our organic mustards, the seeds are first fermented in vegetable brines, resulting in a very « new » taste compared to so-called « classic » mustards. A more refined and creamy texture are the hallmarks of our excellent mustards and our unique expertise. 130g
Shiro Miso
An exceptional vintage, our first Organic White Miso. The journey into vegetable fermentation naturally leads to more complex processes; passion and curiosity are the driving forces of discovery. Here, the cultivation of the tiny fungus Asperillus Oryzae on a grain, rice, allows the transformation of starch into simple sugars, the concentration of various enzymes, and the possibility of using these in diverse ways. The traditional method is to incorporate soybeans, a legume rich in protein. The addition of salt to this mixture creates an environment in which protease enzymes transform these proteins, making them highly digestible for our bodies. Alongside this slow transformation, lactic and alcoholic fermentations also occur, giving this paste its extraordinary organoleptic qualities—a burst of umami, the flavour that awakens the appetite. Shiro Miso is fermented for approximately 6-8 months, depending on the proportion of soybeans in the mixture. The more protein there is, the longer the fermentation process and the darker, even black, the miso will be. Shiro Miso has milder, sweeter flavours, a broader complexity on the palate, and is less salty. It’s almost reminiscent of salted caramel. It’s truly amazing, excellent for your health, and another appetite stimulant to add to our fermented repertoire. Use it in a variety of ways: in broth after cooking, on toast with our fermented vegetables, in miso butter… the possibilities are endless! Try them all! Ingredients: rice, soybeans, salt, Asperillus oryzae (seed cake) 220g CH-BIO-006
Shoyu Cream
A unique Fermentierra creation. More than just miso, almost a sauce, a condiment not to be missed.