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Today we will talk about fermentation. It was the subject of our first issue, thirty-five episodes and a few years ago. We have let it rest, and now we will gently reopen the jar.
Let us simply remember, before we start to bubble, that a third of the food we eat is fermented, and that this natural transformation process through bacteria and fungi is an ancient low-tech practice that preserves food and makes it both more digestible and flavorful.
The guest: Thien Uyen DO, farmer, fermenter, and author
The title of our guest’s book immediately spoke to me. Fermentation Rebellion. Published by Éditions des Équateurs. And what about the dedication, to all the brewers in the world, since my surname would mean “brewer” in Belgian. Forgive me for bringing it up here.
Thien Uyen DO is both a farmer, gatherer, winemaker, and fermenter. She is based in Dordogne at the Combrillac vineyard, where she organizes fermentation and tasting workshops.
My questions
- You quote Gloria Steinem and Nastassja Martin as a preamble. You talk about soul food. Is writing also a form of inner fermentation?
- A little Prévert-like list of fermented foods around us?
- Your favorites? Those that surprise during tastings?
- What are the virtues of fermented foods? Eating the living?
- And what are their tastes?
- What is the link between fermentation and permaculture?
- How is fermentation political? And even a rebellion?
- What is “ferminism”?
- You talk about time, life and death, failure, and letting go. And metamorphosis (one of my favorite words). So many perfect ingredients (if I dare say) for a book. How long did you ferment to write it? And what has this book changed for you?
- A recipe to help our listeners rebel?
Resources to go further
Portrait © Ulrike Pien
