The world of microorganisms is fascinating and surprisingly simple to explore at home. In her keynote, Cindy Wunderli offers an ideal introduction to the basics of fermentation. She shares insights from her own home-fermentation projects, offers practical ideas for everyday cooking, and demonstrates how simple ingredients, koji cultures, and lactic acid fermentation can kickstart your own kitchen experiments.
As a special highlight, Cindy takes a brief excursion into a traditional craft: the 600-year-old Bodaimoto method of sake brewing. Considered one of the oldest forms of sake-making, it step-by-step merges the action of koji with lactic acid fermentation. A striking example of how rice, water, koji spores, time, and care come together to create complex flavors and an extraordinary drink.
Cindy Wunderli
Psychologist & Fermentation Expert
Cindy Wunderli passionately devotes her free time to the cultural practices of fermentation. What started through self-study and workshops, she now puts into practice through diverse experiments in her own kitchen - with a special fascination for koji and lactic acid ferments. As a trained psychotherapist, she values the delicate interplay of time and care inherent to the fermentation process. She is passionate about showing that fermentation is not a secret science, but an accessible craft that anyone can discover at home.
