I started fermenting because I wanted to understand  one of the oldest technologies humans ever developed.

We began fermenting food around 10,000 years ago

It lets time, microbes, and care transform food into something more stable, digestible, and meaningful.

• Milk turns into something else.

• Meat becomes stable in air.

• Dough feeds itself before it feeds you.

Salt, temperature, humidity, and time, which matters more than anything.

A small change in any of these can shift the outcome completely. Sometimes in your favor. Sometimes not.

That’s where experimentation starts.

You learn when to intervene and when to leave things alone.

When something works, the result isn’t just flavor.

It’s like a new confidence. It’s understanding why it worked and when it doesn’t.

That’s why I keep fermenting.

Not for tradition. Not for nostalgia.

But because it’s one of the few places where food still teaches you how to listen.