A project that will develop into textiles (surface design) but for now it’s a great counterpoint to the grid-based, additive process of weaving… a going away gift I received upon movng to Berlin was Sandor Katz’ book ‘Wild Fermentation’ which you must own, if you want to approach autonomy any time soon. And a great way to feel a connection to your natural surroundings! First, Sauer Rüben, a kraut with radishes and beets from our local turkish market
delicious!
then, ginger beers (we had to drink some regular beer to get the bail-top bottles… oh well…)
refreshing!
and finally, sauerdough breads!
right out of the oven!
amazing texture, smooth and subtle sourdough flavor...
All produced with simple ingredients left to collect local Kreuzberg yeasts for a while. Tangy and delicious, and they all leave glorious marks (read stains) that will be displayed as part of the exhibition to come, where fermented food will be served as well, of course.
for a simple kraut recipe/video look as Sandor’s youtube video:
