Denis Pashkov
@thedenispashkov
Cereal fermenter 🌾 Koji farmer ❄️ Fermentation revivalist 🌌
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The Lacto-Fermented Sodas Guide is officially out! A deep dive into living sodas made with Ginger Bug, Water Kefir, Whey, Amazake, and Kvass — all naturally carbonated, low-sugar, and driven by microbes, not machines. It’s for bartenders, chefs, fermenters, and everyone else!
YOUR ADS MAKE MY EYES BLEED. Too many Dubai designs still look stuck in the early 2000s — rushed, cluttered, and overdone. Not a lack of creativity, but of training and taste. In a city built on innovation, visual design should feel future, not flashback.
Fermented sea buckthorn & banana kvass was really a star if the show at the launch of our massive fermentation collaboration with Anantara
Rich Shih the co-author of Koji Alchemy has landed in Dubai. See you at our workshop on Sunday! #kojibuildscommunity #fermentation #cosmossociety
KOJI WORKSHOP IN DUBAI with Rich Shih — co-author of Koji Alchemy! His first & only visit to Dubai. One day only: May 25 Hands-on, in-depth, limited seats. 📍 Dubai 🕙 10AM–2PM, May 25 DM to book now! #fermentation #kojibuildscommunity #workshop
Some ginger bug action. Ever wondered how to ferment any probiotic-rich soda? Just add a tad of ginger bug! Posted a detailed recipe on my website cosmos-society.com #fermentedsoda #gingerbug #fermentation
Our Fermentation in Desserts booklet is now out – head to cosmos-society.com to download your FREE copy with core recipes and learn how to make desserts with fermented ingredients. Cheers!
Working on the new menu featuring jiu niang – a complex ferment that is produced by the combination of yeast and molds (both Aspergillus and Rhizopus). #fermentation
Fermenting mirin with whiskey and koji. The fermentation process of mirin is based on the enzymatic action of koji. Just combine the ingredients and wait 😃
Kicking off our fermentation webinars this Sunday at 2 PM GST. Exciting!
Does your ferment smell sour, putrid, or like ammonia? It might have gone bad—learn why! cosmos-society.com/p/a-quick-guid…
cosmos-society.com
A Quick Guide to Bad Smells in Fermentation
My ferment doesn’t smell right: how to tell if your fermentation has gone bad by its smell
Traditionally, kisel was a fermented oat-based dish, eaten warm as a porridge. Over time, it evolved into a velvety tangy beverage made from fermented oats and berries. When powdered starch became widely available, the fermentation step was often abandoned, sadly.
Mirin is versatile. It’s perfect for glazing proteins, enhancing soups, or adding complexity to marinades. In bars, this mirin may serve as a natural sweetener, helping you crack no-added-sugar cocktails.
Fermenting yogurt from amazake is a two-step fermentation process that leverages the enzymatic activity of Aspergillus oryzae (koji mold) to break down starches into fermentable sugars, which are then metabolized by lactic acid bacteria (LAB) to produce lactose-free yogurt. #koji
Join us as we explore various fermentation techniques that can be done with cereal grain, and how to apply it to your sustainable beverage program. We will also discuss why vodka might be the most sustainable spirit category overall. #fermentation #kvass #cerealfermenter
Parents today: Text me when you get there, text me the names of the kids who are there, text me when you're coming home. Parents in the 90s: Bye.
When I get CVs from people born in 2002, my first thought "damn they're only 5 years old and are already looking for a job"
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