Fermentation and Daily Life

I talk about some strategies people use to make fermentation part of their daily life, and why modern life makes it so hard to do so. Rosemary Liss, an artist who works with fermentation in her practice, learned about nuka at Hex Ferments, a group of food alchemists in Maryland, USA. According to Alex Lewin, author of Real Food Fermentation and Kombucha, Kefir, and Beyond, fermenting is the opposite: ‘It’s unlike canning—with canning you kill all of the microbes and seal it hermetically.

Source: www.notechmagazine.com