Miso is Life!
If I had to be quoted to say only one thing, it would be ‘’Miso is Life!’’. I love everything that is fermented. Fermentation makes food easier to digest, gives it flavour and gives us much needed bacteria for our bodies. I started to work in fermentation in 1992, when I started as a brewing apprentice at the Alpirsbacher Klosterbräu in Alpirsbach, Germany.
I was hooked on fermentation. In 2000 I went back to Germany to do my training to become a Master Brewer, and from there my fermentation projects just started growing. Wine, ciders, hot sauces, tempeh, nut based cheeses, sourdoughs, kimchi, whatever could be fermented, I tried. And as you might guess, I love to cook!
I am very curious person who likes to try many different things. I was also a SCUBA instructor which allowed me to live in some of the most beautiful places in the world and be paid to be in nature and show the beauty of the underwater world to people from all over the planet. Besides being a fermentation guru and avid cook, I am a former massage practitioner, a yoga instructor, and I am working on becoming a meditation coach.