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As a chef, I am passionate about the art of fermentation. It is a captivating process that transforms ordinary ingredients into nutritional powerhouses, thanks to the presence of friendly bacteria such as Lactobacillus. During the fermentation process, the acidity level of the product changes, allowing different strains of microbes to take over, creating a harmonious balance.

In today's world, where our gut health is threatened by antibiotics, processed foods, and other harmful substances, incorporating fermented foods into our diets can have a significant impact on our overall health and well-being. This can help to prevent a wide range of modern diseases such as IBS, diabetes, cardiovascular disease, and cancer.

I believe that everyone should experience the benefits of fermented foods, and that's why I am sharing my expertise with you. In addition to traditional methods, I am also exploring the use of vacuum packing for fermentation. This technique has many advantages, including the ability to save valuable space, ferment more products at once, and store them more easily in the refrigerator. The vacuum packing process also concentrates the flavors and eliminates the need for added water.

So, why wait? Get started on your fermented food journey today by trying some of my latest recipes. I promise, you won't be disappointed.

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