Die eleven Manufaktur

eleven ferments möchte ihre fermentierten Produkte einem breiten Publikum zugänglich machen und fermentierte Lebensmittel als schmackhafte und gesunde Alternative zu industriell hergestellten Lebensmitteln etablieren.

Das in München ansässige Start Up arbeitet laufend an spannenden Rezepturen und kreativen Ferment-Ideen, um die entstandenen Köstlichkeiten möglichst zahlreichen Feinkost-Begeisterten näherbringen zu können.

In der Manufaktur vor Ort sollen nicht nur die eleven-Produkte hergestellt, abgefüllt und in Umlauf gebracht, sondern auch Workshops, Dinner-Veranstaltungen und Ferment- Verkostungen in ansprechendem Rahmen stattfinden.

Aktuell baut das Unternehmen sein Geschäftsmodell auf und sucht gezielt nach strategischen Partnern und Investoren, die diese Vision teilen und gemeinsam mit dem Gründer Adam Mándoki den nächsten Wachstumsschritt gehen möchten.

SCHWARZE BUTTER

BROT MISO

FERMENTIERTER PFEFFER

KOJI KAROTTE

Amazake.

#amazake
#koji
#elevenferments

Since the process of making Black Butter results in a lot of leftover milk protein, I decided to try something creative with it. It turned out to be the next delicacy in the portfolio of
@elevenferments!
It tastes like a mix of Parmesan and Roquefort

My Ferment Lab in a Food Container @fsiws

Started off in a closet back in 2020 with a little ferment setup…Now the seed is blooming to a startup, launching this year 👉 @elevenferments
The aim is to set up a ferment manufacture in Munich.
P

Cornflower Waterkefir eruption @elevenferments

#waterkefir
#wasserkefir
#elevenferments
#fermentation
#kitchenalchemy

Thankful for the possibility
to produce the first of eleven ferments @fsiws in the halls of the “Hochschule Weihenstephan-Triersdorf” in Freising.
Looking forward to set up my the first official little ferment manufacture in a food conta

Yesterday the first ferment of eleven launched @krautundmueller

Proud af.

Get yours! 🖤

#elevenferments
#blackbutter
#blackgarlic

The Koji-Carrot.

Carotts innoculated with the magic mold Aspergillus oryzae, turning litteraly everything in a tasty ride you didn’t know is possible, jet :)

Watch out for @elevenferments

#koji
#kojicharcuterie
#kojicarrot
#kojibuildcommu

Fermented Pepper
A game changer in the kitchen.

#fermentedpepper

Szikra
One of my long term projects, getting better each time.
Fermented Rice Petnat made with a Ragi-Starter.
Dégorgent is still is way to wastefull with my setup…
The end result is a tastety fuzzy, light alcoholic spark.
Love it🤍

Blackened Chestnut Puree

Amazake foam,
Ginger/Lemon marinated Pear, reduced marinade with white chocolate,
Nut-Crumble

#blackchestnut
#amazake
#koji
#ferment
#kitchenalchemy

As the only remaining fragment of Anaximander´s writings says:
 
“Things are transformed one into another according to necessity,
and render justice to one another according to the order of time”
 
I read this at the begi

Amazake & Coconut Kefir Chia Pudding topped with Yuzu Honey, Mirin Marinated Plum Jam and a 5nuts Crumble.

#tongueorgasm
#amazake
#vegan
#kitchenalchemy

Amino Shiitake Gyoza with Amino Shiitake Sauce.

#tongueorgasm
#shiitake
#garum
#kitchenalchemy

Ferment Workshop @_zengeto Festival 2023 💚

#fermenting
#kitchenalchemy
#kombucha
#waterkefir
#kefir
#lactofermentation

Tempeh Burger
Soy Tempeh, Wallnut Miso Creme, Bok Choi, Mango Slices marinated in Rice Vinegar

#tempeh
#miso
#kitchenalchemy

Shiitake AmioS

A Shiitake Amino Sauce made with Shiitake Mushrooms, Koji, Salt & Water.
The Mushrooms have been dehydrated actually for making a kind of Amino Salt, but after 8 hours of drying they became just fine as a topping grated over some

My Version of the fermented Malaysian Rice Wine called Tuak.
Ragi, a starter made of ginger, galant, cinnamon white peppercorns and rice flour is used to kickoff the fermentation process.
Made one with brown sugar and one with white.

ABV is not real

"If you don't like bacteria, you're on the wrong planet"

Steward Brand