Wild Fermentation

Wild fermentation relies on the microbes all around us to inoculate out ferments. These ferments include sourdough, ginger or turmeric bugs, tepache and even natural wine.

These ferments are generally more funky and less predictable than some other ferments, so you can support their process by using a starter culture, which involves inoculating the mixture with an existing culture of known microbes. So, like in sourdough bread, you will use the mother to inoculate the next batch of bread. In these ferments, we also work with the bacteria naturally occurring on the ingredients we are using, like in tapache and ginger bugs. The ingredients are the ginger or pineapple, sugar and water. We are working with the bacteria in the environment for some of the fermentation time, and without the air for the rest of the time.