Fermenthings

24/09/2026

We're updating our labels step by step, and we're really happy with where they're going.

Still built around the designs made by Toha De Brant and the graphical work of Lia, the new labels are becoming simpler and more transparent, quite literally.

We wanted to give more space to the product itself. Fermentation creates colours, textures and small variations that don't need to be hidden behind a big label.

It feels like a small change, but somehow also very much like where we want Fermenthings to go next.

29/07/2026

After 9 years, it's time for us to leave Facebook.

This wasn't easy as a decision. Fermenthings has grown on this platform, and many of you discovered us here. But sometimes a culture is so rotten that you need to throw away the whole product.

Over the years, Facebook has become a place where we no longer feel at home. More and more, it feels like an echo chamber where outrage is rewarded, where anti-science, anti-ecology, racism, and fear are amplified, and where algorithms seem to favour division over curiosity. We don't want to spend our energy trying to outsmart an algorithm or shouting louder to be heard.

Fermentation teaches us something else.
It teaches patience instead of urgency, collaboration instead of competition, living ecosystems instead of endless streams of content. It reminds us that meaningful things need time, care, and real exchanges.

So rather than chasing clicks, we'd rather invest that energy elsewhere.

You'll still find us on Instagram (yeah we know it's controlled by the same guy) where conversations still feel possible and where we can stay connected with our community. (Until a certain point probably)

But even more importantly, you'll find us in real life: around a workshop table, during a tasting, at brunch, in the shop, or simply over a cup of something fermented.

We'll also be putting more energy into our wiki, creating better learning resources, and developing physical tools that help people discover fermentation beyond social media.

If you've been following us here over the past nine years: thank you!

But the future of Fermenthings has never been about screens.it's about people gathering around living food. So see you in the real world!

24/07/2026

Our Sunday table returns in a month.

From 23 August, the Urban Fermentory Brunch is back every Sunday from 11:00 to 14:00.

A brunch built around fermentation, seasonal ingredients and the people sharing our food lab. No fixed menu, just what is ready, what is in season and what we have been working on that week.

Come discover homemade ferments, fresh bread, warm dishes and living flavours around one shared table.

Made by
Nuu Miso (Miso and Shoyu), KuuKuu (Japanese salads and desserts), Malyce (honeywine), Shadow Reaper (Hot Sauces and zero waste derivatives), Coopains Brood (Sourdough bread), Neat & Nature (Kefir & zero waste jams and cheongs), FelFel (Harissa), Fermenthings (Kombucha, Lactoferments, ...) and more to come.

Reserve your place through our new booking system:

A weekly table built around fermentation What started as our monthly Exploration Brunch has evolved into something more permanent. Every Sunday, the Urban Fermentory opens its doors and invites you…

10/07/2026

Hello everyone,

Like every year, summer marks a small pause at Fermenthings. The shop will be closed from 15 July until 15 August, giving us some time to breathe, rethink the project and prepare the next chapter.

Before disappearing for a month, we'd love to see you one last time this weekend. Come by for some sourdough from Coopains, a few bottles and jars from the Urban Fermentory, or simply to share a drink before the holidays begin.

We'll use these weeks much like a ferment uses time: to transform. Fermenthings has always been in a constant state of evolution, and September will bring a refreshed version of the project to the table.

The Urban Fermentory will continue to grow, with up to five new projects potentially joining us later this year and a broader food offer slowly taking shape. Our Sunday Exploration Brunches will return with an even stronger focus on discovery, seasonality and the many hands that make this ecosystem possible.

Workshops will also expand. Alongside the regular sessions from Kuukuu and Fermenthings, expect new formats around kefir, charcuterie, alcoholic fermentation, harissa and more.

We'll also spend part of the summer finally giving our website the attention it deserves. Most people know us for our weekly workshops and brunches, but the Urban Fermentory has become much more than that. Did you know we host Drink, Draw and D'Jam evenings? That a small farmers' market will settle in every Friday from September onwards? Or that we're co-organising a bread festival and a handful of other surprises for the second half of the year?

Nine years after the first jars appeared in my kitchen, it's exciting to see the project continue to evolve, gathering new people, new ideas and new flavours along the way.

For now, though: enjoy the sun, drink plenty of water, and if you decide to ferment something this summer, try not to forget it for too long!

See you in September,

Yannick & the Urban Fermentory crew

23/06/2026

35°C in the hall. 29°C in our fermentation atelier.
Those aren't ideal temperatures for our ferments, and they're definitely not ideal for our team.

So we've decided to close the shop on Wednesday and Thursday and let everyone escape the heat for a couple of days. We'll be back on Friday, and we'll share one last Urban Fermentory Brunch together on Sunday before the summer break.

The shop will remain open until 13 July, after which we'll spend the summer giving the space the refresh it deserves. Back in business mid August. September will mark the beginning of a new chapter, with the Urban Fermentory taking a much bigger place in what happens here.
In the meantime: stay cool, drink plenty of water.....and maybe, just this once, wait a little before fermenting everything

03/06/2026

🌶 MASTER OF PEPPERS GIVEAWAY 🌶

With less than 10 days to go before Master of Peppers, we're giving away a spicy festival package worth €125.

The winner will receive:
• A basket filled with products from Master of Peppers makers
• An official Master of Peppers T-shirt
• 2 tickets for any workshops during the festival

How to participate:

1 chance
→ Like this post

2 chances
→ Share this post

3 chances
→ Share the Master of Peppers poster or event page

+1 extra chance per 100 people invited to the Facebook event
(maximum 5 extra chances)

To validate your extra chances, send us screenshots by private message showing your shares and invitations.

Winner announced a few days before the festival.

Master of Peppers
13 June 2026
Be-Here, Brussels

Good luck, and may the peppers be ever in your favour.

02/06/2026

On June 6th, we're taking part in Les Cycles du Terroir, an initiative by Pro Velo that invites people to discover local producers and artisans by bicycle. A different way of exploring the city, slowing down a little and reconnecting with the people making food around us.

At Fermenthings, we'll be opening the doors of our little fermentation universe: hot sauces, kimchi, kombucha, miso, vinegars, strange experiments and the stories behind them.

It's also a reminder that food doesn't appear on shelves by magic. Behind every jar, loaf of bread, bottle or vegetable is a chain of people, skills, landscapes and decisions worth discovering.

If you like cycling, local food, fermentation or simply spending a day differently, this is a beautiful excuse to explore Brussels at a slower pace.

See you on the route.

Sautez en selle pour une balade d’une journée alliant découvertes culinaires, gastronomie durable et coup de pédales.

01/06/2026

For the late dec***rs, tonight we are hosting a nice introduction to fermented drinks at CourJette at 19h. The perfect moment to learn how to start your own gingerbug, taste some kombucha, or learn how to use the heat of the moment to make a mexican zero waste drink.

And if you aren't available today, on the 15th we do it all over again at CSA Theo

Tickets and info:

Slow Summer, Slow Fermentation: Roaming Brussels for Sustainable Food Adventures This summer, Fermenthings is hitting the road! With a slower season at our home base, we’re taking the time to conne…

29/05/2026

One thing that slowly happened over the years at Fermenthings is that the space also became a library.

At this point there are probably more than 200 books around fermentation, food culture and ecology sitting on the shelves of the shop. While cleaning and reorganising them this week, I realised how much certain books shaped the way I think about food, flavour and fermentation.

Sacred and Herbal Healing Beers by Stephen Harrod Buhner taught me the incredible versatility of fermentation and how living cultures exist everywhere in the world. That somehow, through entirely different traditions, you can even find flavours reminding you of geuze deep in the Amazon rainforest.

Koji Alchemy by Rich Shih ()
and Jeremy Umansky () remains one of the books that expanded my imagination the most. I still remember reading it during a train ride through France, completely impatient to get home and try my first koji charcuterie experiments.

Silo: The Zero Waste Blueprint by Douglas McMaster () is honestly a masterclass in storytelling. It’s probably one of the books closest to what I would love to one day write around circular fermentation and food systems.

The Art of Fermentation by Sandor Katz () is simply the OG. The GOAT. The first fermentation book I bought around 10 years ago when all this started. I still tell stories from that book during workshops almost every month.

Cosy Koji by Marika Groen ()might be the most poetic and personal book in the collection. I remember missing the preorder and thinking I’d never get a copy, until Marika handed me one of the last copies herself during Rotfest.

And recently, Sobrelier by Benoit d’Onofrio () instantly joined my personal classics. Not only because of the insane amount of work behind it, but because of how clearly and intelligently it explains incredibly dense topics. Some things took me years and dozens of books to slowly understand, and suddenly he explains them in 3 pages with total clarity.

Books like these are a huge part of why Fermenthings became what it is today. Don’t hesitate to browse the shelves a little.

28/05/2026

Only 5 Urban Fermentory Brunches left before we close for the summer break.

These brunches slowly became one of my favourite moments at Fermenthings, because they really show what the space is about without needing too much explanation. A table full of things fermenting, pickling, smoking, baking or aging in different corners of the building, brought together every Sunday.

One week there’s miso-glazed vegetables, fermented fries and hot sauces, another week soups, fresh sourdough, weird vinegars, nut cheeses, kombucha or small experiments that somehow turned into full dishes.

A lot of what ends up on the table also comes from the different people around the Urban Fermentory ecosystem: Coopains, NuuFood Shadow Reaper, Atelier KuuKuu, and others passing through the space.

No fixed menu, no copy-paste brunch formula, just whatever feels right that week.

So if you’ve been curious about what we actually do at Fermenthings, these last brunches before summer are probably the best way to discover it.

Reservations here:

What started as a monthly Exploration Brunch has grown into something more stable, more collective, and more rooted in everyday practice. From now on, brunch becomes a weekly Urban Fermentory table…