let’s ferment.
Why should you learn how to ferment?
I view fermentation as a transformative process for good as well as a practical lifelong skill. In terms of taste, it helps us think eccentrically about food projects, and it is helpful in achieving unique and memorable flavors. In terms of waste, it helps us use parts of plants we may normally not in cuisine or otherwise. As importantly, it teaches us patience in connecting with food and seasonality. We can also look to fermentation as an incredible step toward self reliance.
Have you been scared into believing that culturing your own foods may be dangerous?
In my workshops, I explain how fermentation taboos often stem from an uninspired homogenized food system. My goal is to empower others by demystifying the cultured food experience as well as detailing the microbiological processes at hand. Attendees in my classes learn food safety measures that they can implement soundly for properly fermenting food and beverages at home.
Conversely, have people told you that fermentation is easy, but you have no idea where to actually start?
My focus is to help people lay the foundation of their fermentation journey. Culturing foods at home is a tactile practice, and workshop participants often connect the dots best through a sensory immersion. Through this hands-on and personal experience, I help beginners find their footing to take the plunge into the wild world of this most long-standing method of food preservation.