SØREN EJLERSEN, co-founder of Aarstiderne.com, chef and established restaurateur.
Innovative visionary specialising in marketing, the internet, product development, communications, concept development, CSR and innovation.
CHRISTINE BILLE NIELSEN has plenty of working wxperience as chef at some of the most recognized resturants i Denmark. She has a process bachelor in nutrition and health, and for the past 15 years she has been self-employed as a food stylist and food writer and has developed more than 4000 recipes for various weekly magazines and campaigns.
Det fermenterede køkken
30. October 2019
Louise Langhoff Koch
+45 2265 5368
Det fermenterede køkken: Søren Ejlersen & Christine Bille Nielsen
Kimchi pancakes, baked celery with citrus butter sauce, fritters med Béarnaise sauce, and chilli sin carne with BBQ-sauerkraut and chilli mash. These are just a few of the book’s tempting and tasty dishes.
This book will show you how to use kimchi, sauerkraut and other fermented foods as more than accompaniments. Add them to your main dishes to give them an enhanced and unique taste.
The joy of the fermented kitchen begins with all the activity taking place in glass jars and containers as they bubble and ferment for several days. Once you have fermented a nice array of vegetables and juices, you’ll have so much flavour and spice in your home that you’ll be able to knock up a meal full of tasty surprises at any time.
The fermented items will provide you with everything you need to add flavour to your food, be it salty, sour, fragrant or savoury – and lots more. They add an indescribable tastiness that unfolds in your mouth, turning your meals into a memorable experience. They are unique, nuanced flavours that can only be created in your kitchen, with your own hands and in your own fermentation jars.
This is the magic of the fermented kitchen.