The Field Guideby Moss & MarrowFermentatie Atelier
Fermentatie Atelier is a fermentation workshop space at Proeftuin Ede, on the Verbindelaarsweg, run by a fermentation teacher and cookbook author who since 2024 has also produced miso, shoyu (soy sauce) and koji with three partners.
The miso, shoyu and koji are made for cooking and for starting your own ferments at home, and they are sold through the webshop on their website. Their website doesn't say where they are made or which ingredients go in, so those details are still to be confirmed.
The atelier itself runs workshops and masterclasses through the year, from the basics of fermenting vegetables to kimchi, hot sauce, sourdough bread, fresh cheese and a masterclass on soy sauce, koji and miso.
Their book on fermentation, Verrot Lekker, was named the best fermentation book in the world by an international jury in 2024.