Fermentation is a thousands-year-old technique for preservation and enhancement of food. With the abundance coming from our vegetable garden, more than we can eat and share (since everyone’s garden around here is overflowing with courgettes and tomatoes as well ihih), we are exploring several alchemical ways of keeping the vegetables nutritious for longer.

Here, Tony and Cláudia are using salted spring water for inducing anaerobic fermentation of cucumbers, peppers, cauliflowers, green beans. The microorganisms naturally present in the water and veggies will transform the organic matter, giving it more life and  making it last longer, and the fermentation water will become a source of nutrition as well. The added garlic, chilli, dill, will make these veggies a delicacy for our senses, bodies and souls.