From field to jar: our summer of fermented cucumbers
Planted in Champagne, picked day by day and fermented in brine: this is how our cucumber project began. Laurent shares the choices behind the first barrels, from flavour and crunch to careful observation.
Humanity’s oldest biotechnology
Long before probiotic pills and labels, cellars and jars preserved a living knowledge passed down from one generation to the next.
The whole world eats fermented food
From Seoul to Split and Tokyo to Mexico: five cultures, five traditions and five versions of the simple spoonful habit.
The hidden treasure of lacto-fermentation
Fermentation brine is often discarded, yet it contains the essence of the process. Symbiotonic turns it into a concentrated living elixir.
Why Switzerland is rediscovering fermented vegetables
Taste, wellbeing and a renewed local way of living are bringing an old craft back to Swiss tables.
Fermentierra on RTS radio
A celebration, a passion and a purpose: Laurent shares five years of artisan fermentation from Champagne in the canton of Vaud.
The revival of lacto-fermentation
A tribute to Sandor Ellix Katz and to the book that helped inspire Fermentierra’s journey.
Fermentierra: five years of fermented passion
From one jar in a kitchen to a living craft rooted in French-speaking Switzerland: the story of Fermentierra’s first five years.
Fermentierra on the radio
Listen to the RTS programme “Le Guichet” about fermented foods, with Francesca Fucci and Laurent Cornu.