Matilde Mir

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I have developed my fermentation practice through immersive, hands-on learning with respected teachers in the field. In 2024, I attended a fermentation retreat in Italy led by Sandor Ellix Katz and co-hosted by fermentation chef Stefania De Leo. I have also taken classes with Kobo Fermentary in Bengaluru. These experiences have deepened my understanding of traditional, spontaneous, and contemporary approaches to fermented foods.

Matilde Mir

Co-Founder and Ceo

I have been fermenting kombucha since arriving in India in 1997. The drinks I created became popular in the cafés and schools where I worked in Auroville , and fermentation gradually grew into an essential part of my life.

In 2020, with more time to reflect and learn, I began brewing more seriously and experimenting with recipes from online teachers and tutorials. When the new café opened, I developed a fermentation-based menu with kombucha, fermented vegetables, pickles, and salads. Customers responded enthusiastically and increasingly asked for recipes and guidance, leading me to teach informally.
Wanting to improve my knowledge and teaching practice, I attended an intensive five-day fermentation course in Italy with Sandor Katz. Learning alongside 20 participants from around the world gave me greater confidence, stronger techniques, and a clearer structure for my classes.

My students remain my greatest teachers: their questions, experiments, and shared experiences continue to deepen my learning and shape my approach
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