Edible Alchemy CoLaboratory

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Edible Alchemy CoLaboratory Fermentation has become a lost art. We are here to reclaim it as an energy efficient food preservation technique that connects us across cultures.

When Edible Alchemy was founded in Canada in 2012 we could not know the ensuing success story of microbes and the human microbiome. We were still in the era of hand sanitizer, plentiful use of antibiotics and general bacterial eww. The vast majority of people considered deliberately creating living food – using bacteria, yeast, or, heaven forbid!, spores – just as mad as the original alchemists’ endeavour of trying to make gold from dirt. Why then did we see ourselves as alchemists in the first place? Short answer: transformation. Transformation through fermentation! We were and are alchemists in the sense that we turn simple, inexpensive ingredients into valuable, probiotic, complexly tasting ferments. And unlike the alchemists of old, we succeed (almost) every time! We create natural umami, the gold of high cuisine.

Operating as usual

Our little Microbial Circus Crew has had a little make-over🎪 just in time for the holidays 🎄 If you are needing any last...
21/12/2020

Our little Microbial Circus Crew has had a little make-over🎪 just in time for the holidays 🎄

If you are needing any last minute gift ideas - PM us.

Wishing all you fantastic alchemists a wonderful, quiet but bubbling holiday season and a happy solstice today!

⭐️starring ⭐️ #corneliusthesourdough #snowflakethescoby #harrieswaterkefir #yalacticmilkkefir #misobutter #firecider and #misocaramel #drool

Thanks to @atelier.cece for the packaging design help 💕

Cornelius at his finest with food-saved wheat flour. He definitely qualifies for the most rewarding pet. #corneliustheso...
18/12/2020

Cornelius at his finest with food-saved wheat flour. He definitely qualifies for the most rewarding pet. #corneliusthesourdough
#foodsaving

Sourdough kits (including our 155 year old sourdough starter and online sourdough course) available on our Web-shop and @themakery.de until the end of the month.

Baking is simply one of the most rewarding skills and past times there is. The creating, discovering and inventing. The baking. The aroma during the baking. And of course the eating part...

If you still need something sweet and dense, we can recommend our sourdough Stollen recipe. Link in bio.
#sourdough #bakersofinstagram #flourwatersalt #microbialpet

Tinctures. Vinegars. Good books and tepache. Thanks to @gebana.official we have been enjoying experimenting with tasty p...
14/12/2020

Tinctures. Vinegars. Good books and tepache.

Thanks to @gebana.official we have been enjoying experimenting with tasty pineapple 🍍 projects, such as: pineapple kombucha, water kefir, tepache (a Mexican fermented pineapple soda #wildfermentation) and pineapple vinegar.

We have even used last years fruit vinegar to turn some of these beautiful pineapples into a great chutney!

#morethanfairtrade #pineappleheaven #moretastelesswaste #foodtranformation #naturalpreservation #tepache

Kombucha SCOBY take-over! Ever fear that your kombucha is going to take over your flat? Watch out, it might just envelop...
13/12/2020

Kombucha SCOBY take-over! Ever fear that your kombucha is going to take over your flat? Watch out, it might just envelope your Christmas tree. 🦠🎄

From an artistic point of view, this is a lovely complication of our #snowflakethescoby that grew around and among some pine needles that were flavouring our forest brew. So resilient! So cellulose!

Your bacteria baristas and especially the microbes 🦠 themselves are busy at work at the lab 🧪 and looking forward to sharing some new tastes, tricks and tips in the new year. For now, you can get your hands on some microbial pets like Snowflake, #corneliusthesourdough , the mega water kefir crystals (Harries) and others. Check out our online courses to get a head start and keep in touch!
#fermentationforthewin #scoby #kombucha #kombuchatakeover #scobyart #microbialart #mikrobenkunst #microbialcircus

🔥 FIRE CIDER 🔥 The ultimate cold and flu preventative. Fire cider works as an anti-oxidant, anti-inflammatory and an ant...
08/12/2020

🔥 FIRE CIDER 🔥 The ultimate cold and flu preventative. Fire cider works as an anti-oxidant, anti-inflammatory and an anti-microbial Tonic. Be awakened and stay healthy with the power of natural herbs, roots, spices, and fruits in this powerful blend!

We make our fire cider in small batches with our own living apple cider vinegar.

These hot bottles and more (such as: miso-butter, hot sauce, microbial-pets, fermentation starter-kits...) for pick-up in Berlin at our lab.

#firecider #acv #healingfoods #applecidervinegar #livingfoods #letfoodbethymedicine #ediblealchemy

Come meet us under the mistletoe today @daheimmanufaktur for the @hexenkueche_berlin event for some socially distanced C...
06/12/2020

Come meet us under the mistletoe today @daheimmanufaktur for the @hexenkueche_berlin event for some socially distanced Christmas cheer, Glühwein, foraged-Chai, hot cocoa and a little dance to keep warm.

Miso-butter, fire cider, sourdough & kombucha kits are inside for some tasty and DIY Christmas gifts along with lots of beautiful hand made herbal tinctures, salves, perfumes and more! 13:00-18:00

#herbalbar #hexenküche #mistletoe #bacteriabar #bacteriabarista #moonboots

Happy 155th Birthday Cornelius! #CorneliustheSourdoughLast year at this time we were celebrating together - bakers and b...
29/11/2020

Happy 155th Birthday Cornelius! #CorneliustheSourdough

Last year at this time we were celebrating together - bakers and bakers-to-be alike at our lab for a big educational bread-feast! 🍞 🥖 🥯

This year, we are celebrating a little quieter, however with many delicious and heart warming treats like this sourdough CHRISTSTOLLEN!

Self made candied orange and lemon peels of course 🍊 🍋

This recipe is now up on our sourdough online course and will be open to everyone in the EA community - that means YOU TOO! Link in Bio.

#happybreadday #christstollen #stollen #sourdoughmyworld #bakersofinstagram #sourdoughbirthday #christmasbaking #recipe

If you’ve ever been to our laboratory, you will surely have taken a peek, or rather heard, some of our bubbling vesssels...
25/11/2020

If you’ve ever been to our laboratory, you will surely have taken a peek, or rather heard, some of our bubbling vesssels, met some happy communities of bacteria and yeast and maybe took a gander through our massive ‘spice rack’...

Lately it’s been pretty quiet at the lab- just us and the gurgling ferments (and not to mention the very quiet compost worms from @noocity_urban_ecology #redwrigglers ). We certainly are missing you all during these times, but are taking the unique break to explore more areas of fermentation and herbalism in order to share it all with you! It’s time to reflect - So thankful for having the EA community 💕 🙏

We are still in action of course: for example, packing up cultures and kits (sourdough & kombucha kits available through @themakery.de ) to help get your fermentation skills to the next level and adding more recipes to our online courses. 🥘 Keep in touch and keep things bubbly!

#crafternoon #spicerack #herbalism #fermentation #laboratory #diy

Old techniques revealing new fusion flavours. This leaf wrapping technique is often seen on dairy cheeses during the rip...
23/11/2020

Old techniques revealing new fusion flavours. This leaf wrapping technique is often seen on dairy cheeses during the ripening process. The leaves impart unique yeasts and aromas to the cheese which result in round earthy flavours. Here we wrapped some vegan cheeZE (made of sunflower, almonds and sauerkraut juice) in some oak and plane leaves and after 4 weeks of ripening in cool temperatures, the balls had a nice umami flavour that added to their rich marzipan-like texture.

#experiment #vegancheese #traditionalfood #cheeZe

POOF! BAM! BOOM! WE ARE BACK! We are sending out a HUGE thank you to all you alchemists that helped us get our account b...
21/11/2020

POOF! BAM! BOOM! WE ARE BACK! We are sending out a HUGE thank you to all you alchemists that helped us get our account back up! Even though we were not able to post here for a while, we have been up to the usual alchemy in our lab and have some exciting developments coming to you! Keep in touch, keep your eyes peeled and keep exploring!

#thankyou #powerofcommunity #alchemy
More thank you’s for support and capturing the moments @officineperfumeoils at @hexenkueche_berlin @daheimmanufaktur

Dear Alchemist Community, our instagram account @ediblealchemy.co was suddenly deleted by instagram. We have not violate...
02/11/2020

Dear Alchemist Community, our instagram account @ediblealchemy.co was suddenly deleted by instagram. We have not violated their terms and conditions. As you know, our content is on educational posts about fermentation and foraging technics - then POOF* it is gone! -

We need your help to get it back, as all that information (over 6 years of photos and recordings) can't be lost forever. Please help us get it back by going to your instagram > settings > report a problem > tell instagram that the account @ediblealchemy.co has disappeared and there must be a mistake.

It will probably be BOTS reading the messages, so including words like 'mistake', 'deleted' etc. could get us closer to human interaction. If you dont have time to write a message of your own, you can copy and paste this: 'help, the account @ediblealchemy.co cannot be found. this must be a mistake. please put this account back up'

We thank you for any of your help and support!

Observe. Use your nose. Move slowly and enter the perspective of the mushroom hunter. Move too quickly and all you will ...
24/10/2020

Observe. Use your nose. Move slowly and enter the perspective of the mushroom hunter. Move too quickly and all you will see are leaves 🍁.

Observe. What has the weather been up to? If you were a mushroom, would you too like to be out there - or is it too cold, dry or wet. It is certainly not too late. ;)

Observe. Know the markings of the mushrooms you are looking for. If you are unsure, leave it- or better yet, do your research. Take a small sample rather than harvesting all that you see, then perhaps throwing the load in the bin because of inedibility.

Observe and appreciate the wonders of the non-animal non-plant and stay curious.

#learnsomethingneweveryday #mushroomhunting #boletus #naturegives #naturetherapy #eatlocal

Did you know that Edible Alchemy also has ONLINE fermentation courses!? Everything from sourdough breads to kimchi, krau...
20/10/2020
Edible Alchemy Academy

Did you know that Edible Alchemy also has ONLINE fermentation courses!? Everything from sourdough breads to kimchi, kraut & pickles. Yes- We are still offering small group off-line workshops, but if the workshop you want is 1) sold out 2) you’re stuck at home or 3) you’re not in the city, then check out the EA Academy through our main website or go directly to EdibleAlchemyAcademy.com to check out all the material.

What’s so special about the EA Fermentation Academy?
-Lifetime access to each course you purchase
- Personal consulting: All questions and comments come directly to us - please ask away!
- New recipes are always being added to the courses. We also publish recipes and skill-sets on according to your wishes and wants
- Access to our FAQs and introduced to a community of other experienced fermenters
- Making fermented foods and drinks help boost your immune system (and as we have said before, 80% of our immune system lies in our guts! #youarewhatyoueat
- Great tasting foods that last! #winteriscoming #hamsterhealthyfoods

Check it out and start the bubbles right in your own home! #fermentation #courses #sourdoughbread #kimchi #kraut #pickles #realfood #livingfood #livingdrinks

We all already know the saying “you are what you eat” and Alexis has enabled me to feel empowered to take control of my health and what I put in my body. Because of her courses, I now ultimately feel more connected to my food and was able to discover new tastes and combinations. Edible Alchemy h...

Over 6 years ago we too were of the many who jumped the fences in and out of Spreepark, the legendary abandoned amusemen...
16/10/2020

Over 6 years ago we too were of the many who jumped the fences in and out of Spreepark, the legendary abandoned amusement park in Berlin. For the last three years, we are happy to have been allowed in through the gates thanks to ‘Grün Berlin’ and continue to snoop around. This time, not just at the historic rides, but mainly at the plants growing in and around them. For the many years the park has been abandoned, useful and edible plants have made a comfortable home there. We offered tours during the spring, summer and fall and shared our findings.

Here are pictures of some of our favorite moments on one of the hottest days this year (38°C). Looking at the sweat on our faces brings me comfort that Berlin can one day again have beautiful sunny days. For now, we are cracking and shelling nuts and brewing the teas that we harvested in the previous months.

#spreepark #foraging #tours #eatweeds #abandonedberlin

Photo cred to Frank Sperling and of course a big thanks to @andrew_rewald who included me in the first year projects with Grün Berlin. 🌱 🌿

#Repost from  @querfeld.bio from this weekends beautiful mushroom safari! #mushroomhunters ・・・Wir haben Pilze gesammelt ...
13/10/2020

#Repost from @querfeld.bio from this weekends beautiful mushroom safari! #mushroomhunters
・・・
Wir haben Pilze gesammelt an diesem Wochenende 🍄

Sophia Hoffmann
10/10/2020

Sophia Hoffmann

Kennst du MELDE?

Sicher kennst du sie hauptsächlich als dieses „Unkraut“ das überall wächst, aber wusstest du, dass man sie essen kann?

Die Melde war früher ein beliebtes Lebensmittel. So wurde die Gartenmelde im Mittelalter als eine der häufigsten Gemüsesorten in Gärten angebaut. Später fand sie in vielen Bauerngärten einen festen Platz. Die Pflanze wurde nicht nur in Deutschland, sondern auch in Frankreich, England, Russland oder Amerika für verschiedenste Zubereitungen genutzt.

Die Blätter der Melde können Sie wie Spinat- oder Mangoldgemüse verarbeiten, als Salatgrundlage verwenden oder als Beilage für Suppen und Füllungen benutzen. Auch die Triebe passen gut in Salat. Blütenknospen und Blüten können roh genascht, zu Salaten gegeben und in Soßen bzw. Frischkäse gerührt werden. Im Mischgemüse sorgen die Meldeblätter für ein milderndes Aroma bei zu strengen oder sauren Geschmacksnoten. Alle Pflanzenteile passen in den grünen Smoothie. Vor allem die Blätter verleihen ihm einen herzhaft-nussigen Geschmack. Die Melde ist ein wertvoller Eisenlieferant. Da die Blätter der Melde einen hohen Oxalsäuregehalt aufweisen, sollten Sie davon nicht regelmäßig und höchstens jeweils eine Handvoll verzehren.
Übrigens ist das momentan sehr beliebte Quinoa eine Reismelde.

Die Melde soll blutreinigend, entzündungshemmend und abführend wirken.

Darauf hingewiesen hat mich Wild Roots Yoga, bei Edible Alchemy CoLaboratory könnt ihr noch mehr über Wildkräuter lernen und selbst bei Nobelhart & Schmutzig stand sie vor kurzem auf dem Menü - watch out!

#essbaresgruen #wildkräuter #wildwuchs #wildherbs #essensammeln #mundraub #melde #unkraut #vergessenelebensmittel #gartenmelde #strauchmelde

Check out our salted orange recipe on the gebana blog and pre-order yourself the freshest and more fair oranges this aut...
10/10/2020
Recipe: Salted Oranges – gebana

Check out our salted orange recipe on the gebana blog and pre-order yourself the freshest and more fair oranges this autumn for a healthy dose of Vitamin C!

Very salty oranges that smell lovely and fragrant but are too salty to eat alone. Combine with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy

One of my most prized mushroom finds this year. Judas ear 👂/ Judasohr. These jelly-when-wet ear shaped fungi grow on old...
06/10/2020

One of my most prized mushroom finds this year. Judas ear 👂/ Judasohr. These jelly-when-wet ear shaped fungi grow on old elder trees and get the name from the Christian reference of Judas Iscariot who was said to have hung himself on an elder tree.

Well, here are some of his ears 😆 nice and dried up on a sunny day and ready to be rehydrated for a cold autumn days soup.

#Auriculariaauricula-judae #judasearmushroom #mushroomhunting #eldertree

02/10/2020

Just couldn’t help ourselves #mushroomhunters #spore

NUT SEASON: hazelnuts - beechnuts - walnuts - chestnuts...I am reminded to look up and see into the tree tops at this ti...
01/10/2020

NUT SEASON: hazelnuts - beechnuts - walnuts - chestnuts...

I am reminded to look up and see into the tree tops at this time of year. In summer my vision is focused on the ground looking for berries, leaves, flowers and roots to harvest. I am in this rhythm and then I come upon some shiny round jewels, or fuzzy prickly casings. Then I look up and see I'm standing under a tree full of tasty nutritious treats!

Here is some of the harvest found mainly in the local neighborhood of Berlin! Even though collected in the middle of the city, I have no worries about enjoying these local gems over the cooler winter months to come; tree trunks and branches are huge filter systems and the nuts are protected from city exhaust by their shells.

Pictured here:
Being a nut with beechnut shells!
3. & 4. Hazelnuts found in Kreuzberg. We gathered the fun sticky koosh-ball-like bundles (anyone have one of these as a kid?) and let them dry at room temperature to slowly open their compartments and release fresh nuts whose shells have to be cracked.
5. Beechnuts found in Treptower Park. Also with spiky little casings. I pick some ripe ones off the branches as the ones on the ground are usually opened and nibbled at by squirrels, birds or bugs, and then let the nuts open their ‘jaws’ to release up to three beautiful triangular ‘nuts’ still in another protective casing. These pieces then need to be shelled and roasted. Very delicious!
6. & 7. Chestnuts. There are edible chestnuts and non-edible chestnuts. It is time to collect both! I have collected some non-edible ones in the park in front of my apartment. Usually easy to spot on the ground because of their remarkable bright chestnut brown round form. This year I have harvested the non-edible kind to try using the high amount of saponine (what makes soap bubble and foam) in the chestnuts for my own detergent. I powdered (as much as a blender could allow) and dried some for the coming winter months. Some drops of lavender oil make the smell more ‘wash’ like. ;)

Any other nuts you’ve harvested this year?
#nutsaboutnuts #harvestseason #lookup #localfood #natureawareness

Upcoming hot sauce workshop 10.10.
28/09/2020
Edible Alchemy - E-WERK DEU

Upcoming hot sauce workshop 10.10.

Wussten Sie, dass die Originalrezepte für die meisten unserer Alltagssaucen fermentiert wurden, um den komplexen Geschmack und die Gewürze von rohem Gemüse zu erhalten? (z.B. Tomatensauce, Senf, Tabasco...) Fermentierte Hot-Sauce (Chilisauce) ist eine tolle Sache, die man gerne um sich hat, wenn ...

Daheim Manufaktur
24/09/2020

Daheim Manufaktur

We are very excited to announce: the witches will return on 25. & 26. September with Hexenküche Pop-Up Shop #3: Herbalism, Ferments & Witchy Things

The autumn harvest is in- we are preserving summer with tinctures and flower essences, fermented fruits & vegetables.
We will be welcoming the colder season with a selection of beautiful 'Räucherwerk', herbal blends and incense.

We are bringing warmth with fire cider, plant dyed scarves and magical tea blends and incense.
Come by and let’s spread some magic!

Come by our joint event with Tash from Avant Garden Life, Elke from STILL garments , Julia from Berliner Zauberkraut , Alexis from Edible Alchemy CoLaboratory, Monika from Roots Radicals , Narumi from Eros and Botany , Celine from Officine Perfume Oils , , Shötli, Hanna from SoapSoop Vegan Artisan Soap, Dax from Astral Herbs, Lisa from @sweetseedling , @sophiespiral @cosyisland4u , @satokokako and other great Berliner herbalists and alchemists.

Pop inside our tea room on Friday (4pm- 8pm) and Saturday (11 - 8pm):

We will have set up a treasure trove of all autumnal things witchy and herbal, this time focusing on 'Räuchern'. Fire has long been used as ritual for entering the new season.

We are also very excited to have Elke from STILL garments join us with a mini-plant dyeing workshop ON SATURDAY 26. 9. FROM 11 - 13PM. Please book your 30 mins slot here in advance as spaces are limited https://bit.ly/3mHySFp

We will also be joined at this Hexenküche Pop-Up on 25.9. by Susanna for Tarot Card Reading with Susanna Tosi. Pls book your private slot upfront via the event.

As always, we will have our herbal bar set up with wild and wonderful kombucha as well as infused shots. Create your own cocktail! 🌿🌟🌿

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Gestern den Kurs besucht. Heute das erste eigene Brot gebacken
Please please make a Miso workshop soon!!
Heute habe ich noch ein leckeres Brot mit Cati gebacken. Ich führe jetzt ein Brottagebuch, wo ich die Zutaten, Geh- und Backdauer, etc. aufschreibe, damit meine Brote irgendwann mal so gut werden wie deine!
Das Meisterstück! Alexis, der Sauerteig Workshop war ganz hervorragend, hier das Ergebnis!