"There is a lot to discover at Edible Alchemy's bacteria bar: kombucha, water kefir, kimchi, miso or sourdough. And the microbial circus to which we owe these fermentation products. It hisses, bubbles, tingles and glitters. Stroking microbes, tasting ferments and asking curious questions is expressly encouraged. Lukas Fuchsgruber, scientist at the TU Berlin, shows how the diverse knowledge of living (bacterial) cultures can be preserved digitally." #fermentingdata