WHY FERMENT?

Fermentation is heavy science but with equally heavy doses of art (or personal interpretation).  

Like fermentation, great ideas, plans or processes can come together quickly - sometimes overnight but sometimes they need to condition over time for the best results.

The most enjoyable foods are fermented - not just the obvious - beer and wine but yogurt, bread, pickles and even pepperoni. 

Fermentation transcends geography. The world’s great cultures have famous fermented foods from miso to sauerkraut to kimchi.

Fermenting preserves many foods, making them sustainable.  

Fermentation was a disruptor, creating the stimulus for civilization 5,000 years ago.