Xijing XU | 徐溪婧

The word of fermentation can literally evoke a tasteful fantasy about food with a rich aroma. However, I would more like to describe fermentation as a gift from nature instead of a sort of culinary art. We as the human being can just base on experiences and knowledge somehow adjust the environment temperature or the other external factors, to go with the flow and take the essence. The real functional „role“ in this process is still played by those invisible micro creatures.