Flow ferments was born out of a personal necessity to replace alcohol in social gatherings with something equally interesting, flavorful, refreshing and with a kick of energy….looking for it, 6 years I found gold with kombucha and fermentation overall. ❤️🔥
Last month I turned 3 years living in Germany and celebrating this with releasing my first Star Product of the brand while introducing it into my favorite cultural space in Berlin gives me the certainty I have done right following this belief inside me. ⚡️
Find out two flavors: Karrot & Kakao as a kombucha syrup full of umami. Choose it as the Mocktail it’s intended to be, or give it a kick with your fav spirit.
Summer is around the corner -says the rainy weather - 😸
Happy times !🌞
#fermentation #flowferments #kombucha #artoffermentation #drinkableart
SPRING POP-UP AT SIRENE 🧜♀️🌟
Ferments, haute cuisine, cocktails and Greek wine — brought together for one night in Berlin. 📍
Bacchus, Flowferments and Chef aan Huis invite you to an intimate pop-up dinner at @sirene_berlin , shaped by seasonal produce, fermentation, fire, flavour and thoughtful pairings. 🍽️
Expect a 4-course menu, one welcome cocktail by @bacchuscocktail and a wine pairing by @inofilosgreekwine .
There will also be an open bar throughout the evening, so additional cocktails and drinks can be ordered beyond the menu pairing.
With:
@bacchuscocktail — conceptual cocktails, molecular techniques and drinks shaped by atmosphere.
@flowferments — fermentation culture by Florencia del Sol, from workshops to kombucha, gummies and hands-on flavour craft.
@chefaanhuis — seasonal, product-driven cooking by Tobi, with experience from Sydney, the Netherlands and London.
@inofilosgreekwine — selected Greek wines to accompany the menu.
21.05
18:30 PM
🥬 Vegetarian menu €55
🐟 Pescetarian menu €65
Knaackstraße 20A, 10405 Berlin
Limited seats.
Book your tickets at the link below or find it in the bio ⬇️
/events/flowferments/2196599
#SpringPopup #GreekWine #BerlinPopup #BerlinFood #BerlinGastronomy
Current read 🤓🩷
Lately, all my friends and family members have had to listen at least once, my genuine recommendation of this magical feminine bible.
When you find a book that acts as therapy and wisdom giver is something very special to describe.
#WomenWhoRunWithWolves is one of those books you most probably will grab once and leave it in the stack of waiting to be finished. It is the common opinion that almost none of my friends have read it 100% complete or they have taken years…I must say, it took me more than two years to finish, was not an easy read.
But once you overcome the middle and keep going, I can promise you will find what you’re looking for by the end.
Explaining the feminine archetypes with indigenous mythology stories about women, girls, special animals and their spirit power. Moreover, Clarissa Pinkel makes a thorough and extremely precise investigation & interpretation with a sociological view about each component that may represent something trascendental, sometimes quite undermined by the main characters.
It’s a delikatessen for the heart, specially for whom may find herself in a creative block, not sure of her path, purpose, passion, or simply with a heart aching love. The Real - Self Love- that lives inside of us.
A very poetic & romantic life view without actually trying to be romantic.
Keep reading my friends 😘
One of my all time go to favorite recipes is my kefir protein smoothie. I’ve gone a long way of trial & error to identify the flavors I really enjoy….& also for me, smoothie season means spring is about to bloom. 🌸🌷💐🌼🌻🌞 cuz idk about u, but in my digestive system, I’m not so keen in cold drinks or meals during winter season. As if my body knew (it does) that I need more warming, rich in fats and oils and spices that warm and create the digestive fire inside to fuel up & have the enough energy to deal with extensive hours of no light & ice. ❄️
Now that hibernation is over, get ready to activate the bubbles inside & outside 🫧. It’s time to go out & forage those special herbs & shrooms, and get colorful along natures treasure.
Happy days 🪷 #Fermentation #Kefir #MilkKefir #Spring
POV: I can’t go, I’m working. ⚡️❤️🔥⚡️
This April I’m celebrating three -very long felt- years living in Berlin. As I look back & feel my present as well, I can only be grateful & proud of the journey I’ve created for myself.
Being a creative soul means I also struggle the idea of one monotonous job on repeat. For me, it’s 100% necessary to feel happiness within my professional life, to integrate different areas of development. Continuous research and investigation in addition with artistic expressions. ❤️🔥#Fermentation #Permaculture #SustainableProjects
Life lately has meant to slow down. Go back to my roots of what I studied and re open my timeless permaculture bibles. Having so much information to always lean and support myself is one real blessing I never finish to be grateful for. 🩷🙏🏼
Permaculture is a way of life. More than a profession is how we coexist with our surroundings, specially nature wise & be conscious that every desition we make can be a statement. Fermentation came to my life as a response to preserve some fruits and vegetables while taking care of a family farm. Fermentation connects with several areas of Permaculture, including agroecological farming, social interconnection, natural medicine, food preservation & historical ancient traditions.
Fermentation & Permaculture are two of my biggest philosophical foundations I have been diving deep into since many years, and honestly. The more time passes by, the more I discover, the more I realize there is so much more to keep learning.
My focus lately, has been developing a new Culinary concept for @gut_boltenhof . Taking in account what the Territory is showing us it can give birth to, seeing the project as a regenerative living system. I’m very very excited about this stage, to unify finally all my years of experience in gastronomy & regenerative agriculture/ project development. 🌟
Stay tuned. Stay humble.
Wishing everybody a recharging Sunday ❤️🔥
Cold mornings call for slow rituals.
Overnight oats and buckwheat porridge, soaked and softened. It’s the kind of breakfast that feels like a blanket.
Sweet, nutty, slightly tangy, with that little spark from the spices that wakes up the body without rushing it.
Simple ingredients, prepared with time.
Food that grounds, warms, and carries you softly into the day.
Winter doesn’t have to be harsh. Sometimes it just tastes like this. 🍎✨
Stay tuned my dear fermenters, a lot is coming up. Great weekend for everyone 🩷 #Wholefoods #AyurvedicBreakfast
When honey meets garlic, something quietly powerful happens.
Raw honey and fresh garlic ferment slowly together, creating a living elixir where enzymes, beneficial compounds, and mild organic acids begin to transform. Over time, the honey becomes more fluid, the garlic softens, and new aromatic layers develop.
🍯 Honey acts as both a preservative and a medium for fermentation. Its natural sugars feed microorganisms, while its enzymes and minerals remain active.
🧄 Garlic, when crushed or sliced, releases allicin and sulfur-containing compounds that are traditionally valued for their warming and protective qualities.
As the mixture ferments, these elements become more bioavailable and easier to digest, turning the jar into a gentle tonic rather than something harsh.
Adding black pepper and Ayurvedic spices—such as ginger, cinnamon, clove, or turmeric—brings another layer: • Pepper enhances absorption and circulation • Warming spices support digestion and inner heat • Aromatic compounds help balance cold, damp winter conditions
From an Ayurvedic perspective, this combination is warming, stimulating, and grounding, supporting agni (digestive fire) during colder months when the body naturally needs more warmth and protection.
This ferment isn’t about instant results.
It’s about daily support, seasonal alignment, and trusting slow processes.
A small spoon or sip, taken with intention, is enough.
Living food works best when it’s respected.
Comment HONEYGARLIC for the full élixir recipe ❣️
#ayurveda #fermentation #fermentedhoneygarlic #artoffermentation
🧄🍯✨
What a time to be Alive.
My favorite postcards from this incredible, breathtaking, disruptive, game changer year of life.
The year of the Holy Snake 🐍 came to give us the chance to rebirth ourselves.
To remember what our purpose is and how only being truly honest to our highest self we will achieve our most unthinkable goals.
Personally, reconnecting with Nature and giving it the power she deserves in my life has allowed me to rewind, reflect, rethink who I am and who I achieve to become. I travelled and visited places I never even imagined I would go and I also visited places i always dreamt of going.
A life surrounded by strong bonds with family and friends, who become family sometimes even stronger than blood, will forever make this ride unforgettable.
Thank you to everyone that belongs to my soul, who have taught me with or without words. It’s a blessing to have you close, my family worldwide.
~My last years resolution, was to finally reunite with my Aussie sisters, and as I asked with such a strength, my dream came true. Make your wishes and hold on to them strongly~
My heart is full, I keep grinding hard in a very stubborn way with what I love to do and share as a professional way, which at the end, my job is my passion. Perfect I am not, now believing one can be every day 1% better in whatever aspect we desire, can help us remember, it is a journey of life to seek peace, compassion and happiness.
May the year of the 🐎 open every door we knock on, and if not, a window with new perspectives will appear.
GraciasGraciasGracias.
🤍
Heyyy my lovely fermenters, I’m coming back to life after some necessary weeks more disconnected and enjoying the holidays 🎄❤️
This years has been a rollercoaster, full of travels and so much experimentation that I cannot wait to see and receive what next year brings to my table….spoiler? It will be a lot ☺️🥰
What’s coming up next? My first two workshops outside Germany, both in Spain for the winter season (Barcelona & Madrid)!
Expect the unexpected, going beyond limits with the “creative & innovative uses” one can give to any fermented ingredient, not necessarily designated for eating, so sit back, watch and don’t forget to connect with me!
I’m preparing a very very proactive year, thank you to all that was a part of this one, who worked with me and taught me their secrets, I’m forever grateful for everyone I’ve met in this journey ! 🌟
With Love,
Florencia. 🌺
Last week, in collaboration with ARYS Outdoor Club, TERMINO hosted Fermentation’s Avant Garde: a workshop by @flowferments exploring different practices of fermentation and techniques learned through her recent travels in South Asia as well as her experience in haute cuisine.
TERMINO demonstrated how its flexible modular system can adapt to diverse creative environments.
The event featured a tasteful curation of garments by @arysstore_berlin , as well as cocktails by @odeaperitif behind a customised TERMINO bar, and sound courtesy of @dahledohr .
Thank you to everyone who joined us for the evening.
#TERMINO #thisisnotakitchen
