What Fermentation Topics and Recipes Can I Find on the Fermenthings Wiki?

The Fermenthings wiki (wiki.fermenthings.be) is an open-source fermentation knowledge base that mixes practical recipes with the culture and science behind them. Based on the articles currently visible on the site, you can find content spanning miso, tempeh, kimchi, fermented drinks, and Latin American cabbage ferments — each written as a dated article rather than a standardized database entry. The exact catalog changes over time, so treat the list below as a snapshot of what the wiki covers, not a fixed index.

What kinds of content does the wiki publish?

The site describes itself as "a place to learn everything about fermentation" and "a curious space for cultured things." Two content types appear consistently:

• Recipes with a specific angle — e.g., miso cookies, kimchi stew, or three different bottled summer drinks.
• Explanatory and cultural articles — e.g., the history of chili and preservation, or how cabbage fermentation travels across cultures.

Articles carry publication dates and thematic titles, so you can browse chronologically or by topic. The writing tends to connect a technique to a broader story rather than just listing ingredients.

Fermentation categories covered

Miso and umami-forward ferments

The wiki's miso content goes beyond soup. One article, "Miso Cookies: When Umami Meets the Shortbread Biscuit," argues that once you treat miso as a general ingredient rather than something tied to savory dishes, it becomes far more versatile — with a butter cookie as the example. This is useful if you already make miso and want non-traditional uses.

Tempeh

"Introduction to ... Tempeh making" frames tempeh as fermentation "doing exactly what it is meant to do: transform simple ingredients into something nourishing, stable, and deeply satisfying." It notes tempeh originated on the island of Java in Indonesia as a way to preserve soybeans in a warm, humid climate. Expect a foundational introduction rather than an advanced troubleshooting guide.

Kimchi and cabbage ferments

Cabbage fermentation is a recurring theme:

• Chinese Cabbage Kimchi (Baechu Kimchi) — a dedicated recipe article.
• Fermenthings' Kimchi Stew — a recipe built on aged kimchi and living broth, described as an idea that took years and the right conditions to realize.
• Curtido — presented as "the Latin cousin of sauerkraut and kimchi," a story of cabbage, culture, and quiet fermentation.

If your interest is salted-cabbage ferments across cultures, this is the strongest cluster on the site.

Fermented drinks

"Three Ways to Bottle a Summer: Ginger Bug, Elderflower Champagne & Kombucha" groups three drink projects around a single question: how do you capture a season in a bottle? The article ties this to the broader human practice of preserving abundance through drying, salting, smoking, or fermenting. This is a good starting point if you want carbonated, low-equipment ferments.

Spices, heat, and preservation

"Master Of Spices: Global Heat and The Art Of Spicy Preservations" explores chili, spice, and the history of heat — how capsaicin, sanshool, and isothiocyanates become taste, culture, and memory as they move along trade routes and across generations. This is background reading rather than a step-by-step recipe.

Quick reference

How to use the wiki

1. Start from a category you already cook. If you make cabbage dishes, the kimchi and curtido articles connect directly to what you know.
2. Read the framing before the recipe. These articles often explain why a ferment works before telling you what to do, which helps when you adapt a recipe to your own ingredients.
3. Check the date. Articles are dated (the visible ones range from late 2025 into 2026), so newer posts may reflect updated methods.
4. Verify current coverage on the site itself. The visible article list is a sample; the wiki may add or reorganize topics, and no pricing or login requirements are stated in the available material.

If your interest is a specific ferment not listed here — say, koji, vinegar, or dairy — confirm it exists on the site before assuming coverage, since the evidence only supports the categories above.