Sohn Kitchen

We're all packed up and a few latitudinal degrees north, but we'll be updating our website with recaps and results from our Ferment! residency at the Eden project, as well as recipes and any future news.
Let's keep in touch! And see you sometime in the future. A million thanks for everyone's support over the past year. Bye!
https://www.sohnkitchen.com/ferment/

data!! results of our first round of samples... a year old kimchi seriously dominated by lactobacillus! well be posting up the rest soon on www.sohnkitchen.com
#smalldata #invisibleworlds #edenproject #fermentation

YES you can eat sweet potato tops! Gonna be turning them into kimchi next week...

This is the @oxfordnanopore. It allows us to process our DNA samples in a crazily short amount of time, with this tiny bit of kit. Its pretty incredible.
Ready for a laymans explanation of the process? ...so! The golden square of this kit is basically a filter where proteins tether and slow down the DNA being pulled by opposing charges so that it can process the information. Then we leave the software running overnight to process the data. Proper biohacking, fingers cros...sed for good results tomorrow!
Oh! And the tiny bit of fluid is the collected DNA of our 5 samples, all isolated, tagged and accounted for.
Thanks to @appliedmicrobiology and @oxfordnanopore, @wellcomecollection @artscouncil and @wolfsonfoundation for the funding, @foam_kernow and @edenprojectcornwall for the residency!!
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Mmmmicroscopes
Some beautiful pictures of our ferment samples and a busy day of introducing folks to traditional Korean ferments. Lots happening in the lab and Lizzy busy collaging in her studio. We're properly here to chat, discuss, ask questions and grow our ferment appetites all weekend!
Updating our progress onto www.sohnkitchen.com/ferment

Eden Project S C H E D U L E
Ferment! Kimchi demonstration and tasters
Thursday 4th, Friday 5th - 11am-12pm... Saturday 6th, Sunday 7th - 11am-12pm, 2pm-3pm Tuesday 9th, Thursday 11th, Friday12th - 11am-12pm Saturday 13th - 11am-12pm, 2pm-3pm
Behind the scenes
Friday 5th—Sunday 7th, Friday 12th—Saturday 13th
Hello! Sean, Lizzy and I will be busy in the lab at the Core building at the Eden Project these two weeks, fermenting, sequencing and collaging to explore fermentation through a variety of scopes. We will keep updating you here with things behind the scenes, but I will also be running a kimchi workshop at set times. We may seem busy and working hard, but we are here to share so please feel free to knock on the door and ask questions!
Sean will be preparing samples and running DNA sequencers to find the microbial populations of our ferment samples, as well as developing experiments and processes for further investigation in the coming week. Lizzy will be responding to our images, data and processes with collages and prints as well as engaging with the public in creating our own visual, collective, microbial piece.
The full team will be available to share our progress and open dialogues with the public about what we are upto. We might seem busy, but we always have time so if we’re in the lab, just knock!
Please note, we will not be at Eden on Sunday 14th!
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Stages of DNA extraction with a before and after sample of gunky fish sauce.
Updates coming tomorrow on sohnkitchen.com on our first 2 days at Eden!
Good night!
... #dnasequencing #microbiallife #microbes #invisibleworlds #microbialfood
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@e.l.i.f.o settling in to her space, excited to start interpreting and responding to the labs activties and helping us explore creatively the visual and aesthetic life of microbes

Thanks Chris for setting us up! A great start to the day getting all the gadgets out and preparing samples for DNA sequencing later in the week.
The process of isolating the DNA is fairly intuitive, a series of careful chemical and mechanical processes to strip away the cells structures. Its made much easier with more modern techniqued of amplifyinf the DNA.
Samples taken of old and new kimchi, a simple lactic ferment of flower buds and a stinky old fish sauce.
... Thanks @foam_kernow and @edenprojectcornwall for setting us up, @sfamofficial and @oxfordnanopore for the extra funding of the science gear, @wellcomecollection @wolfsonfoundation and @aceagrams for funding the #invisibleworlds exhibition!
#ferment #microbiallife #dnasequencing
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nukadoko
3kg wheat bran, 3.8ml water, 13% salt
a daily ritual, hand turned to aerate for the yeasts and packed down for the anaerobic lactic bacteria
... in a week should become a super charged fermenting machine
6 to 12 hours once ripe to ferment whole veg
sounds mad...!
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fish sauce moon
grandmas anchovy fish sauce from a few years back
grandma, whats that big blob??
... cant wait for the real scientists to come and show me how to see the actual bacteria!
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How lovely, to just have time! Finally getting to try out different ferments now that the fridge isnt full of noodles and broth... just before we leave, suppose well have to leave them brewing at @edenprojectcornwall and come back next year.
Tried to keep things less sterile, woth faith in the salt and the good bacteria, working with clean hands and no harsh chemicals, hand mushed coarse miso in for the long haul.

surface area, aliums, higher amount of LAB? Simple lactic ferment of wild chives buds exploded today, while the seed heads are much slower to take.
Well be getting a clearer picture of the microbial population of these ferments later in the week.
lactobacillus goes weeeeeee!
... @edenprojectcornwall #invisibleworlds #fermentedfoods #kimchi #microbiallife
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the kimchi moon...
picture taken with a compound microscope - definitely can make out the oils in the chilli, yet to spot a bacteria in the wild!
@edenprojectcornwall #invisibleworlds #fermentedfoods #kimchi #microbiallife

Come see us at E D E N !
We are running a 2 week residency at the @edenprojectcornwall as part of their #invisibleworlds exhibition.
We will be buried deep in experiments and microscopes mid week then surfacing in a fungal bloom for the public to sniff at over the weekend.
... @elizabethfortnum will be guiding folks as they create bacterial collage and prints while @seanmeaden extracts DNA samples to get a full picture of the microbial populations. There will also be lots of tasters and kimchis for you to try!
Friday to Sunday, 5th~7th and 12th~14th
We'll be updating our progress on www.sohnkitchen.com as well!
Hope to see you there!
Funded by @wellcomecollection @aceagrams @wolfsonfoundation and organised by @foam_kernow and @edenprojectcornwall
#wantnotferment #guthealth #fermentation #cornwallfood
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We are done! Its a big ol cheesy post but thanks everyone for a wonderful year!
Thanks @the_ope_ and @stonesbakeryfalmouth for letting us make mess in your space, Paul and Laura at Newlina for the tastiest veg and all the green wisdom, @andi.tr5 @knowles_stephen @adam___banks for being the BEST teachers, all the peeps who worked so hard to help serve, and the people who ate the food and came back so many times!!
AND @elizabethfortnum FOR BEING THE MOST SUPPORTIVE LOVING DEDI...CATED LOVELY LOVE thanks and sorry for the stress!
Lots of love, onwards and upwards!
#itsonlyfoodstopmakingamealofit #ivestoppedmakingamealofit
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Some basic lacto ferments going down for @edenprojectcornwall, lovage, chive seed heads and buds, parsley and horseradish.
Not ready to eat yet but come peruse this evening at the FoAM groups international open day hosted by @foam_kernow at Jubilee Warehouse 7pm - 9pm!

Come taste some ferment! At @foam_kernow open day tomorrow starting 7pm at jubilee warehouse, along with all the other foam groups as well as the rest of @edenprojectcornwall #invisibleworld residents @rosanna_martin_ and Till and Katherine.
Lots of inspirational folk and a sneak peek at our Eden residency kicking off on October 1st!

Hello everyone! The next couple of weeks are our last in Falmouth so thank you all for coming and eating with us!
We'll be running a set menu for our final events / a chance to serve a nice selection of Japanese izakaya dishes, use up all the lovely Cornish seasonal ingredients one last time , and minimise waste as the last event draws near! And it will be as tasty as ever!
IZAKAYA SET MENU
... ~Starters~
Aubergine agedashi, grated mouli Cucumber and dulse salad, chilli vinegar dressing Crispy squash and kimchi pancakes, soy dip
~Main~ Nabe Japanese hotpot served with either local fish (day boat, depending on catch) or veggie kamaboko, seasonal Cornish veggies and aromatics
Served with braised kelp, seasonings and soy egg
~Dessert~ Vanilla ice cream, miso caramel, crispy ginger, pine nuts
£16 a head! subject to minor changes...
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We went for noodles last weekend. They were amazing. Great noodle dishes, and you can see the noodles being hand rolled to order in the front kitchen. All the side dishes are interesting and taste great as well. All super well priced. So we tried everything on the menu. Will be making this a regular place to eat.

Thoroughly enjoyed a fermenting workshop making Butternut Squash Kimchi with Hoon at the beautiful organic gardens at Newlina Eco-Gardens this morning.

The ramen was amazing! Especially that egg what did you do to that EGG!

Thanks! Just what Falmouth needs more of 🤗

Such amazing flavours and fantastic vegetarian and vegan options. Will be def be back for more!

Simple and perfect, great job, will come back 100%

Really good noodles, delicious and interesting flavours. Thanks for a good lunch!

My meal last night was incredible. So exciting to be inspired by Korean food, as a recent vegan. Every flavour was perfect, I can't wait for the next time!

Just wow!

Excellent use of flavour and texture.

I can't wait for the next pop up.

Just awesome. We went for noodles last week, then temple food and then noodles again this week. All be super tasty and really affordable. Will be regular customers :)

Had wanted to come for ages finally made it there this evening and it was just as good as everyone had told me! Seriously one of the yummiest meals I’ve had in a very long time - super fresh, packed full of flavour and left me feeling so happy and full! Will definitely be back soon!

Great pop up at The Poly last night- food delicious, great vibe and more vegan food in Falmouth is what we need!

Gorgeous food, so delicious. Can’t wait to eat here again very soon!

Fresh hand pulled noodles were amazing. Authentic and affordable - and well worth the trip from Penzance. We’ll be back! �

Amazing. I’ve been meaning to come for months after hearing great things. Really can’t wait til you’re back from holiday to come again. We tried everything on the menu and every dish was delicious and so reasonably priced. Our kids (ages 5, 3 and 1) loved the pork noodles in broth and the dumplings and we adults loved the lot! Can’t recommend highly enough.

Amazing food and amazing crew!!! We will be back definitely!

Absolutely AWESOME! My ramen was absolutely delicious- super fresh, full of flavour and a very generous portion! The kimchi was super! I'm already looking forward to the next one :)