The project germinated from a workshop between Food Art Research Network and State of Concept in Athens, led by Grace Gloria Denis. The workshop took place in September of 2023 and began with a listening exercise that followed the process of fermenting mezcal making connections between the bacterias in the mezcal and the wild ferments that live in our own bodies. We used lacto fermentation techniques to process fig ferments on the terrace of the gallery, sharing stories of the diverse and fizzy practices of people we met.

The series continues to unfold processes of microbial transformation through perspectives that collectively examine fermentation as a generous model for contemplating flux and the porousness of collective bodies. Ferments are saturated with speculations of microbial economies of exchange and are contingent upon shifting conditions and spontaneous encounters. In this vein, the series refers to Lauren Fournier’s proposals about fermentation as a material practice and metaphor: “through symbiotic cultures of feminisms, fermentation prompts fizzy change with the simultaneity of preservation and transformation, futurity and decay.”

Through each recipe and fermentation anecdote, Effervescent Encounters highlights these transformative processes and their innate relationship to reciprocity, care, and mess.  Each fermentation story explores the collective as a fermenting body, an organism that possesses the capacity to digest matter, contend with difference, and witness transformation.

Wild Fig Ferment

This was the ferment we made together at State of Concept Gallery in September of 2023, the figs were foraged by Grace and Margaux as they travelled from the beaches of Greece to Athens on their way to the event.

I.Ingredients

• foraged figs
• cardamom
• cinnamon
• grapefruit
• salt
• water

II.Instructions

Sit in a circle and cut figs while talking about fermentation practices in your life. Make a salt and hot water liquid and wait for it to cool. Press cut figs into very clean jars along with cinnamon, cardamom and grapefruits. Use your hands.

When the water is cool pour it over the fruits and spices and close the lids, leaving very little air and making sure the figs are submerged.

Leave it for at least a week, enjoy figs and use the liquid to invent incredible cocktails.

Apricot Compote Recipe (Poker Edition)

My aunts are the custodians of our family’s culinary heritage, diligently preserving the traditional knowledge and generational expertise that have been passed down through the years. Each visit to their home reveals new jars of fermented foods, pickles, jams, and spices.

For them, food preservation is not just a practice but a necessity, especially as they prepare for the winter months. Despite living in a small village in Lebanon, near a city with accessible supermarkets, they adhere staunchly to the principles of seasonal eating. They understand that nature’s bounty is available only briefly each season and believe in preserving these gifts to maintain a varied diet throughout the year.

In early March 2024, I visited them to catch up and explore their latest culinary creations. To my astonishment, I found new jars of compote, a testament to their ingenuity. The recent focus of their preservation efforts was the apricot tree in their garden, which, when fully ripe, becomes a target for snails. Rather than resorting to chemical interventions, they harvest the apricots prematurely and submerge them in sugar syrup, a clever solution to a common problem.

They shared an interesting discovery with me: leaving compote unrefrigerated initiates fermentation due to natural yeasts on the fruit and in the surrounding environment. This accidental fermentation process transforms the sugars into alcohol and carbon dioxide, altering the flavor profile and introducing a subtle alcoholic note. This transformation not only extends the life of the fruit but also provides a unique twist to their late-night poker parties with neighbours, showcasing their resourceful and adaptive approach to food preservation.

I.Ingredients

Apricots
Sugar
Cold water

II.Instructions

• Prepare the apricots by cutting them into quarters. While doing so, remove any damaged or spoiled parts to ensure only the best quality fruit is used.
• Create the sugar syrup by mixing one cup of sugar with two cups of cold water. Stir the mixture until the sugar is completely dissolved.
• Sterilize your jars to ensure they are free from any bacteria or impurities.
• Place the quartered apricots into the sterilized jars, arranging them to maximize space.
• Pour the sugar syrup over the apricots until they are fully submerged. Ensure there are no air pockets by gently tapping the jar on a flat surface.
• Seal the jars tightly and store them in a cool, dark place away from direct sunlight. Allow the compote to sit for at least one month, giving time for the flavors to meld and the apricots to soften.

A honey jasmine love letter for you

Spring and summer are playing these vivid games way down south, it’s wonderful really. Things are going well in the quiet of these days and our boys are growing big big. You would love it here, we can sit under the jasmine and ask for just one more flush of flowers please, before the winds come collect again. We made the most delicious honey soft ferment with the flowers, not fully fermented but just enough to be sealed in. I’ll explain in a bit. Anyways, one drop of this flower honey and we are transported inside the flower, a gush of warm berg wind whips through our hair and strokes our necks, cooling us and settling us into the most evocative heady sweetness. This is edible perfume in the softest of sticky cushions. The only respectable thing to do is to make potions now, of course. Our boys are very excited for this!

We plukked flowers many mornings early, while the dew and jasmine nectar cups were still full, everyday around 10 minutes, leaving some for pollinators. This act is great because the boys can put them in their mouths with sweet abandon and there’s so much that even if they drop them there are plenty more. We lay them on an enamel plate for any insects to escape (everyone loves jasmine, seasonal sweets!) and then poured them into a jar. We topped up with just enough honey to cover. And when we’d add more flowers, we’d add the same-ish volume of honey.

Sinking them in honey while they’re dewy and nectary is enough to kick-start a soft ferment, like time capsule style. But if you only have dried clean flowers then just rinse them or add some water or even a bit of tea to the honey.

I wish I could send you a potions portion even, but alas, you will have to make it yourself. And listen, if you don’t give enough time for the insects to move out and they end up laying their final rest in your love jasmine honey potion, simply strain the honey out when it’s ready (maybe 2 weeks, maybe a month?) and say a prayer for the insects.

If you want to make a honey flower soda, let’s do that next :).

Much love in dripping jasmine on warm summer mornings,

Zayaan

Edens Fermented Pickle

(Makes 6 quarts)

1 green cabbage, cut in 1/8s

4 stalks celery, cut in 3 inch pieces

1 green kohlrabi, cut in 1/2 inch slices

1 cauliflower, cut into large bite sized pieces

1 bunch dill, tied together with string

2 green apples, cut into 1/8s

3 bay leaves

1 stem green garlic

6 cloves garlic, peeled

1 3-inch stem of horseradish

10 black pepper pods

2 litres water

80 g salt

Pack veggies into clean glass jars. Heat water and salt to a boil and pour over veggies. Leave the jars uncovered overnight. The next day, submerge the veggies under the brine using whatever you have around, and cover the jars loosely with their lids, covered with a cloth. To keep veggies submerged, I have used ceramic plates, re-used plastic lids from store bought pickles, skewers, and plastic deli containers with lids on turned upside down. 

I keep the pickles in my garage, which can be anywhere from 40-75 degrees F. I check them every day for flavor, and they are generally done to my liking in about one week. The pickles go in the fridge after that, and can last about 6 months. Depending on your fermentation space and temperature, the time for done-ness will vary. Get creative with the veggies you use!