There was nothing like that here in Switzerland at the time, so I went back to the UK and took a fermentation class. I loved it! I finally knew what lacto-fermentation tasted like. I came back home and started experimenting with all kinds of ferments – many didn’t quite work out, and even to this day some still do if I am not careful enough or if I experiment too much… but that is part of the fun!

The feeling of getting likeminded people together in a room and showing them how to transform simple ingredients into these wonder foods is incredible.

After cracking how to successfully ferment sauerkraut, kefir and kombucha, I decided to run small fermentation workshops at home. I founded Swisscultured in 2015 as a way for me to share my recipes with friends and family, and more broadly to spread the joy of fermentation. We now hold several workshops a year, and have given lots of people the confidence to give home fermentation a try. In our workshops we use all our senses: we smell, taste, touch and even hear the fizz the ferments make.

My mission is to share with people just how easy fermenting is and create a community of fermenting converts! If you’d like to attend a workshop, please visit the Workshops page to find out more.

Let’s revive this tradition here in Switzerland – we can create a community of fermenters and get healthier in the process!