My fermentation journey started in 2023 at Coffee Ideas Café with Matilde. Slowly, I started making fermented drinks at home and at the café. I got the opportunity to learn many fermented drinks, pickles, and new experiments with Matilde.
After learning, I started teaching people how to make fermented drinks and pickles at a coffee learning community (CLC).
I feel very happy and satisfied when I teach these classes because fermentation is part of our old tradition. Many people are afraid to make fermented foods and drinks at home because of bacteria. Through my classes, I want to help people understand fermentation and give them the confidence to try these recipes at home in a simple and safe way.
I feel happy knowing that I am sharing my knowledge and bringing our fermentation traditions to the next generation.
Every class is also a learning experience for me. I continue to learn new things from my students and Matilde.
For me, fermentation is not just about making drinks and pickles. It is about learning, sharing, and keeping our traditions alive.
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Matilde Mir
Co-Founder and Ceo 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.
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
Languages:EnglishCatalanFrenchSpanish
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