Fermentation is transformation.
Through preparation, we create complex taste experiences from simple foods. Instead of heat, microorganisms can be used to biochemically break down and transform the food.
Fermentation is collaboration.
Pickling vegetables requires intuition and trust. We create a suitable environment and then leave it to the microorganisms to process our raw ingredients.
Fermentation is exchange
Whether it's stomping cabbage together or online fermentation communities, the exchange of knowledge and experience are a huge part of fermenting. But the knowledge of whether something is edible or unsuccessful is based on experience and remains individual.
Fermentation is sharing.
Many ferments multiply as they mature. This encourages sharing these starter cultures with others. When fermenting, I share my food, my microbes, my knowledge and my time with you.
