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.
A love of fire
A personal story of gathering kindling, tending a wood-fired oven and learning from the patient transformation of food.