Edible Experience & Sound Installation

Wild Garlic Salt

Spruce Shoot Sugar

Dried Parasol Mushrooms

Elderberry “Capers”

Rice-Koji and Chickpea Miso

Barley-Koji, Soybean, and Jerusalem Artichoke Miso

Nettle Hot Sauce

Fermented Wild Garlic Flowers and Stems

Kohlrabi-Raw Tomato-Chili Kraut

Fermented Quince

Fermented Raw Cherry Tomatoes

Fermented Beet Stalks with Spices

Spicy Dandelion Leaf-Napa Cabbage Kimchi

Wild Garlic Salt (2022): Ingredients: salt and fresh wild garlic leaves. Wild garlic harvested from Northern Estonia.

Spruce Shoot Sugar (2023): Ingredients: sugar and spruce shoots. Spruce shoots collected from the Pirita River Valley Landscape Protection Area and the Haanja Nature Reserve.

Dried Parasol Mushrooms (2023): Giant parasol mushrooms, which we picked on a rainy summer day on the island of Ruhnu. Parasol mushrooms are perhaps a bit atypical to dry (compared to boletes and chanterelles), but it is a completely successful preservation method for them. The flavor becomes much more concentrated.

Elderberry “Capers” (2017-2018): Aged in elderberry vinegar for 5 years. These are faux capers made from raw elderberries. Raw elderberries are poisonous if eaten directly from the bush, but fermentation turns them into a delicious and edible treat. Initially, we fermented the elderberries in plenty of salt, then rinsed them and afterwards poured elderberry vinegar over them, where flavors have settled for the last 5 years.

Rice-Koji and Chickpea Miso (November 2023): This is a short-term, sweet/shiro type of miso that usually matures in 1-2 months. As this miso has a higher proportion of rice-koji to legumes and significantly less salt added (compared to long-term misos), it is much sweeter and can even be eaten plain as a sandwich spread. The miso flavor may have a subtle mushroomy taste - this comes from the unique flavor profile of rice-koji.

Barley-Koji, Soybean, and Jerusalem Artichoke Miso (03.2021 - 12.2022): Fermented for over one and a half years, this miso has a strong umami, acidic, earthy taste.

Nettle Hot Sauce (June 2023): Hot sauce with a twist - local nettle ferments with seasonal Estonian chilies, resulting in a unique toxic-green hot sauce with a deep multi-layered “grassy” aroma and taste.

Fermented Wild Garlic Flowers and Stems (June 2023): Wild garlic flowers and stems fermented in brine for two weeks. In the context of fermenting plants, wild garlic (actually all alliums) is good to ferment because of its strong and distinctive taste. However, since wild garlic contains sulfur compounds, the sulfur smell and aroma that come with very long fermentation may not be to everyone's liking.

Kohlrabi-Raw Tomato-Chili Kraut (Autumn 2023): A modern kraut prepared using the sauerkraut method, spiced up with smoky chili from a Mexican smallholder farmer. Local kohlrabi is an excellent raw material for making various vegetable ferments, including kimchi. Fermentation makes the raw tomato edible and tasty.

Fermented Quince (October 2023): This fermentation experiment is inspired by Japanese-origin ume plums, where plums are fermented for a long time in their own juice inside salt. An interesting combination arises: the fermented salty fruit resembles olives in taste and texture, while maintaining quince’s unique sour and slightly tropical aroma and flavor.

Fermented Raw Cherry Tomatoes (2022): Fermentation makes the raw tomato edible and tasty. Less sweetness (than a ripe tomato), firm texture, and fermented taste turn these little green pearls into an olive-like snack.

Fermented Beet Stalks with Spices (2023): Here, underutilized beet leaves are valued. An interesting crunchy texture, beautiful deep purple color, and earthy beet taste make this ferment unique.

Spicy Dandelion Leaf-Napa Cabbage Kimchi (June 2023): Dandelion leaves are suitable for making kimchi. As kimchi ferments, the bitter taste of dandelion leaf somewhat recedes, while maintaining enough bitter uniqueness to complement other kimchi ingredients and ensure a novel taste experience.