Estonian organic fermented artichoke
Product development and recipe creation
Product development and consulting for Artifarm on fermenting locally grown organic artichokes — the first known attempts at artichoke fermentation in Estonia. We explored how fermentation could extend the short harvest season of artichokes and provide restaurants with a stable supply of raw material outside the season. Since surprisingly little information existed on fermenting artichokes, we started from scratch — testing different salt percentages, cooking times and seasonings, seeking a balance between the artichoke's creamy texture and lactic fermentation. The result showed that fermenting artichokes is entirely possible and delicious, creating a product that, as far as we know, is quite unique in the world.
Let's collaborate
We create edible experiences, installations and products together with artists, restaurants, brands and organisations. If you have an idea or project where wild food and fermentation could fit, get in touch.
