Jeroen van Wieren

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at de Zoutkamer

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Jeroen van Wieren

salinator and chef

Innitiator of Sansalentum de Zoutkamer, one out of only two speciality stores for salt worldwide.

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A photo will be posted as soon as we find a good one!
Image: Mediamatic Eten Jiwei Zhou

Thin tempeh
Image: Mediamatic Biotoop Dijkspark Anisa Xhomaqi

Cabbage in jars
Image: The Taste Collective

Fish ready to be fermented

Fish Sauce is made from fish and salt and is used abundantly in the Asian Kitchen.
Image: Mediamatic Biotoop Dijkspark Margherita Soldati

The process of making Kimchi
Image: Mediamatic Eten Jiwei Zhou

Black Spots on the edge of bulgur tempeh sheet

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