My fermentation journey began in 2016 through deep personal exploration. I craft unique ferments, blending herbalism, plant medicine, and ancestral wisdom to reconnect people with nature, food, and themselves. My work is dedicated to the ancient arts of crafting, preserving, and healing through nature's wisdom. Each experience I design is with the intention of healing, restoring balance and grounded in collaboration with local growers and regenerative farming communities.
While kombucha is a core part of my work, my expertise encompasses a diverse range of fermentation methods, including lacto-fermentation for products such as sauerkraut, hot sauce, and cultivating wild yeasts to brew herbal sodas. I approach fermentation as both a craft and a means to reconnect with plants and living microbes, recognising them as medicine and teachers. My creations are part of a revolution to reclaim ancestral wisdom and traditions, to rethink our relationship with the living world in today's society, reminding us that how we nourish ourselves shapes our bond with the Earth, our bodies, and one another.
我的发酵旅程始于 2016 年，源自一次深刻的自我探索。我的发酵作品独具特色，融合了草本学、药用植物与祖辈传承的智慧，旨在帮助人们重新与大自然、食物以及自我建立联系。我的创作致力于古老工艺艺术，通过大自然的智慧进行创作、保存与疗愈。我设计的每一次体验，都以疗愈与恢复平衡为出发点，并与本地农户及再生农业社区紧密合作。
虽然康普茶是我工作的核心，但我的专业也涵盖了多样化的发酵方式，包括制作德国酸菜、辣酱和天然发酵汽水等乳酸发酵。我把发酵既看作一门手艺，也视发酵为与植物和微生物重新建立联系的方式，也把它们看作良药和老师。我的创作是一场恢复祖先智慧的革命的一部分，帮助大家重新思考在现代社会中与世界的关系，提醒大家如何滋养自己，塑造与地球、身体与彼此之间的连接。