Recipe Books — Simbiosis

Black trumpet mushrooms and lacto-fermented mushroom broth — a tribute to Noma
A Noma-inspired reinterpretation: sautéed black trumpet mushrooms (Craterellus cornucopioides) over a broth seasoned with lacto-fermented mushrooms. Foraging and fermentation. Read more...
Oyster mushrooms in fermented tucupi-style broth — homage to D.O.M.
Oyster mushrooms bathed in a fermented and citrusy broth inspired by Amazonian tucupi, in homage to Alex Atala's philosophy at D.O.M. Read more...
Kefir: the living culture of the Caucasus
Origin: Caucasus (Georgia, Russia, nearby mountainous regions) · Yield: 1 liter · Fermentation Time: 24 hours · Difficulty: Easy Kefir is made with "grains"—a living colony of bacteria and yeast—that ferment milk (or sugar water, in its plant-based version) in just over a day, resulting in a thick, slightly acidic drink. Ingredients 1 liter whole milk (or water with sugar for water kefir) 2-3 tbsp kefir grains Preparation Pour the milk into a clean glass jar and add the kefir grains. Cover with cloth (not airtight) and let ferment at... Read more...
Kombucha: the tea fermented by a symbiotic culture
Origin: East Asia (likely China or Manchuria) · Yield: ~1 liter · Fermentation Time: 7-14 days · Difficulty: Easy Kombucha is tea fermented by a SCOBY—a symbiotic culture of bacteria and yeast—that converts the sugar in sweet tea into organic acids and a light, natural carbonation. Ingredients 1 liter of black or green tea, already brewed and chilled 70g sugar 1 SCOBY with 100ml of already fermented kombucha (as a starter) Preparation Dissolve the sugar in the hot tea and let cool completely. Pour the tea into a glass jar... Read more...
Shoyu: Soy Sauce and Its Fermentation with Koji
Origin: Japan · Yields: ~1 liter · Fermentation time: 6-12 months · Difficulty: High Shoyu (Japanese soy sauce) shares the same starting point as miso: koji mold (Aspergillus oryzae) initiates the fermentation of soybeans and wheat, which then continues with bacteria and yeasts for months. Read more about this mold on our Mushrooms and Medicine page. Ingredients 500 g dried soybeans, soaked and cooked 500 g toasted and cracked wheat Koji-kin (koji spores) or prepared koji Brine (18% salt water) Preparation Mix the cooked soybeans with the toasted wheat and... Read more...
Miso: The Japanese Fermentation with Koji Mold
Origin: Japan · Yield: ~1.5 kg · Fermentation time: 6-12 months · Difficulty: High Miso ferments cooked soybeans together with koji (Aspergillus oryzae) —a fungus, not a bacterium— which breaks down proteins and starches over months to create its characteristic umami flavor. You can read more about this fungus on our Mushrooms and Medicine page. Ingredients 500 g dried soybeans, soaked and cooked 500 g rice koji (available pre-made in specialty stores) 200 g salt Preparation Mash the cooked soybeans to form a thick paste. Mix the koji with the... Read more...
Betakrut: Beetroot Sauerkraut
Origin: Modern variation of European sauerkraut · Yields: 1 kg · Fermentation time: 1-3 weeks · Difficulty: Easy Betakrut is a contemporary variation of traditional sauerkraut, where beetroot replaces or is combined with cabbage, providing an intense color and a more earthy and sweet flavor. Ingredients 700 g beetroot, coarsely grated 300 g white cabbage, thinly sliced 20 g salt (2% of total weight) Optional: caraway seeds or grated fresh ginger Preparation Mix the beetroot and cabbage with salt, massaging until liquid is released. Pack tightly into a jar, ensuring... Read more...
Sauerkraut: Europe's Simplest Fermentation
Origin: Central Europe · Yield: 1 kg · Fermentation time: 1-4 weeks · Difficulty: Easy Sauerkraut is cabbage fermented with only salt, no other cultures added: the lactic acid bacteria already living on the cabbage leaves do all the work. It is one of the simplest and oldest ferments in Europe. Ingredients 1 kg white cabbage, finely shredded 20 g salt (2% of cabbage weight) Optional: caraway or dill seeds Preparation Mix the cabbage with the salt and massage until it releases plenty of liquid. Pack tightly into a jar,... Read more...
Kimchi: the Korean fermented cabbage
Origin: Korea · Yield: 1 kg · Fermentation time: 3-7 days · Difficulty: Medium Kimchi is the most representative ferment of Korean cuisine: cabbage and vegetables fermented with lactic acid bacteria, salt, and chili, present in practically every traditional Korean meal. Ingredients 1 large napa cabbage 60 g salt 3 tbsp gochugaru (Korean chili powder) 4 cloves garlic, 1 piece ginger, minced 2 tbsp fish sauce (or miso paste for vegetarian version) 4 green onions, chopped Preparation Cut the cabbage into pieces and salt it; let it rest for 1-2... Read more...
Sourdough Bread: Bread's Oldest Fermentation
Origin: European baking tradition (ancient Egypt in its remotest origins) · Yields: 1 large loaf · Fermentation time: 12-18 hours · Difficulty: Medium-High Sourdough bread relies on wild yeasts and bacteria captured from the environment, cultivated in a "starter" that is fed indefinitely. It is probably the most widespread fermentation globally. Ingredients 100 g active sourdough starter 500 g wheat flour 350 ml water 10 g salt Preparation Mix the sourdough starter with the water and flour until combined; let rest for 30 minutes (autolysis). Add the salt and knead... Read more...
Metate chocolate: cacao's secret fermentation
Origin: Oaxaca, Tabasco, and Chiapas · Yield: ~500 g of chocolate · Fermentation Time: 5-7 days (pre-harvest processed step) · Difficulty: High Before becoming chocolate, cocoa undergoes an indispensable fermentation that develops flavor precursors. This recipe describes traditional metate chocolate, made with already fermented and dried cocoa. Ingredients 500 g fermented and roasted cocoa 200 g sugar (optional, to taste) Cinnamon, to taste (optional) Preparation (If starting with fresh beans: place the beans with their pulp in wooden boxes covered with banana leaves and let them ferment for 5-7 days,... Read more...
Pozol: the Mayan fermented corn drink
Origin: Chiapas and Tabasco, Mayan tradition · Yields: 2 liters · Fermentation time: 2-4 days · Difficulty: Medium Pozol is a fermented corn drink originating from the Mayan peoples of southeastern Mexico, traditionally carried on long work and travel journeys for its energetic and refreshing value. Ingredients 500 g nixtamalized corn dough 1.5 l water Optional: toasted and ground cocoa, for cocoa pozol Preparation Form balls with the corn dough and wrap them in banana leaves. Let ferment at room temperature for 2 to 4 days, until you notice a... Read more...