La fermentation de la terre, Treignac

Lacto-fermenting in the South of France! Tessa has been working with Valentina Karga and a host of micro-organisms on a new project involving fermentations buried in the ground. It’s part of a curatorial project by Jussi Koitela, Entanglements, Embodiments, Positions, at the wonderful Treignac Projet, and you can see it anytime between now and 31 August if you’re lucky enough to be in that part of the world at this summery time.

Over one week Tessa & Valentina experimented with making beetroot and carrot pickle (using all the beetroot stalks and leaves), a French variant of kim chi (chilli, ginger and various herbs from the garden), and pickled eggs. Stones from the river served as very good weights. They also slow-cooked some vegetables in a pit dug into the concrete floor of the building’s courtyard, which can now be used for pit fermentation.

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