No time is like the present, especially when it comes to ferments. Chef, fermentor, and food scientist David Zilber (@david_zilber ) takes us to explore how current fermentors are pushing the boundaries of what is possible with microbes.
In this video, Zilber shows the possibilities of saving waste product and giving it new life through fermentation.
Go to the link in bio to watch the full video as David visits his friends at Meta Fermentary (@metacph ) in our latest video series.
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Credits:
Directed and edited by @_prunelle_
DOP @phillipjorgensen
2nd AC @onlyrentalcph
Produced by @madalimao and @unaclemoda
Sound by @andreashayden
What are the key differences between mass-produced commercial products and those made in small batches by independent businesses? 🤔
#superbnordics #superbexperience #smallbusiness
Meet Ezio from @metacph : part chef, part scientist, spilling the (fermented) tea on his creations—because life’s too short for boring bites.
#superbnordics #superbexperience #fermentedfoods
Random scenes from our small fermentary Meta.
Feeling grateful to be able to support ourselves fermenting for a living, even though most days are tough and at times uncertain. The blessing of fermentation accompanies us at each moment.
Thank you to all of our mentors and to the timeless wisdom of fermentation🙏
- Scenes from a miso workshop
-Soy tempeh for a @sajicph delivery
-Tempeh collab/ lecture with Rob Dunn @your_wildlife and cph botanical garden @botaniskhavekbh
-Tempeh fermented in banana leaf
-Tempeh fermenting inside birch bark
- @merlin.sheldrake Smelling a barrel of shoyu
Tempeh tasting for @university_of_copenhagen .
Two kinds of tempeh were prepared for a tasting this week. One is a chip made from soy and the other a roasted chickpea tempeh seasoned with Smoked Miso Tamari.
If you are curious to learn about fermented foods or you have an event, reach out 🙏😊
