Katsu Lask is a fermentation ambassador with a focus on flavour transformation and aromatics. The diversity of possibilities, seasonality and preservation, and showing that you don't need special training or equipment to ferment successfully are the essential points of her work. On her website fermentation.love and the Instagram profile of the same name, she shares plenty of diverse suggestions, recipes, methods and the necessary background information. With the completion of the Harvard University course Food Fermentation: The Science of Cooking with Microbes" Katsu Lask is a certified fermentista. Since then, scientifically sound knowledge and an expanded understanding of biochemical processes have complemented research, intuition and trial and error in the creation of her ferments.
©Image: Alfred Brandl