CONDITIONS OF FERMENTATION
Ongoing research, 2025–2026
I’m currently researching fermentation as part of my artistic and social practice, with a particular interest in seasonality and the changing conditions that shape the process.
Fermentation is never quite the same. Temperature, water, salt, ingredients, microorganisms and the time of year all influence what happens. I’m interested in these variables not as obstacles to control, but
as part of the process itself — a way of paying attention to the conditions around us and accepting that some things cannot be fully predicted.
My current experiments include fermented vegetables and drinks, as well
as ceramic weights that I make myself and use to keep vegetables submerged in brine. These objects have become part of the research too: tools designed to intervene in the process while still allowing the fermentation to develop on its own.
I’m also interested in fermentation as an exercise in trusting a process.
It is imperfect by nature and shaped by circumstances that I cannot always control. This resonates with my own artistic practice, where I often find myself negotiating a tendency towards perfectionism and the desire to determine an outcome in advance. Fermentation offers a different possibility: to prepare carefully, pay attention, and then allow something to change in ways I cannot completely predict.
For me, this makes fermentation both a material process and a way of thinking about time, transformation, care and coexistence. I’m interested in what happens when changing environments, local materials and shared practices become part of the work rather than something to be controlled or removed from it.