Fermenthings

Fermenthings is a Brussels-based establishment dedicated to the art and science of fermentation. Founded by Julien and Cedric, the initiative began in September 2017 with the opening of a shop in Jette, managed by Cedric. In the summer of 2018, the team expanded their reach by participating in various events as a food concept, during which Adeline joined to oversee production and food conception. Supported by a group of volunteers and amateur producers, Fermenthings has continually evolved, focusing on production, inclusion, and educational workshops. In December 2018, Fermenthings closed its Jette location to prepare for a new space in Laeken, situated in the historic Byrrh building. This move aimed to provide a more accommodating environment for professional production, a kitchen, and expanded workshop areas. The new location is part of a center for food entrepreneurs emphasizing bottom-up and circular economy principles. From January to April 2019, Fermenthings embarked on a tour across Brussels and beyond, collaborating with various partners such as En Stoemelings, Cantillon, Brasserie De La Sambre, and many others. This period allowed the team to reconnect with partners and producers, test new workshops and concepts, and share their passion for fermentation with a broader audience. The new space at Be-Here encompasses a 600m² area shared with partners like La Source Microbrewery, which operates a brewpub, and Terre@Air, focusing on honey and apple juice production alongside environmental education workshops. Fermenthings concentrates on producing four main ferments: kombucha, hot sauces, kimchi, and sour cucumbers, while also opening their facilities to others interested in creating products within their space. Additionally, Fermenthings is in the process of launching a cooperative platform called L'Outil, designed to enable (fermented) food entrepreneurs and citizens to collaborate transparently using shared tools and spaces. This initiative reflects their commitment to societal transformation by promoting local and circular production and fostering an inclusive environment for individuals to thrive in the field of fermentation. Fermenthings' operating hours are as follows: Monday-Tuesday: CLOSED Wednesday: 10h - 17h Thursday: 10h - 17h Friday: 8h30 - 18h Saturday: 10h - 17h Sunday: 10h - 17h