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Years of fermenting almost everything to understand the fundamentals of lacto-fermentation, yeast fermentation, symbiotic fermentation and acetic fermentation. What even do all these terms mean?
Fermentation is all about creating suitable environmental conditions and working with time, microbiota - fungi, yeasts and bacteria - to create and transform foods from fruits, vegetables, grains, meats, dairy, insects, seaweeds and others. A great lesson in humility and authenticity, our work in fermentation is always all about community, we aint doing this alone! We require observation and inquiry to work with time as a colleague and microbia as homies.