Studio kitchen research trip: Fermentation workshop with Sandor Ellix Katz at Camilla Plum’s farm Fuglebjerggaard

By Sandor Ellix Katz aka Sandorkraut

Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible.

Wild fermentation involves creating conditions in which naturally occurring organisms thrive and proliferate. Fermentation can be low-tech. These are ancient rituals that humans have been performing for many generations. They are a powerful connection to the magic of the natural world, and to our ancestors, whose clever observations enable us to enjoy the benefits of these transformations.

By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. Call it microbiodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of microorganisms. By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.

Wild fermentation is the opposite of homogenization and uniformity, a small antidote you can undertake in your home, using the extremely localized populations of microbial cultures present there, to produce your own unique fermented foods. What you ferment with the organisms around you is a manifestation of your specific environment, and it will always be a little different. Do-it-yourself fermentation departs from the realm of the uniform commodity. Rediscover and reinterpret the vast array of fermentation techniques used by our ancestors. Build your body’s cultural ecology as you engage and honor the life forces all around you.

http://www.wildfermentation.com/fermentation-blog

Nothingness is not nothing at all
Open until Sunday 26 June, Long Museum, Shanghai

Artist and long-term friend of the studio, Thilo Frank: You and I, wandering on the snake's tail
Part of Lichtparcours Braunschweig

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Brewing elderflower champagne. Visit the studio kitchen

Louis XIV's garden architect André Le Nôtre had planned
a grand waterfall for Versailles, which was never realized

The artworks in this book are mostly models for space, defined by movement
Unspoken Spaces out now on Thames & Hudson

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Now: Vær i vejret opens at Ordrupgaard, Denmark

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