Some of us have been busy fermenting tasty new things in different formations.. Valentina Karga & Tessa Zettel worked together last month on a project in the South of France, at independent artspace Treignac Projet. La fermentation de la terre was a small-scale exploration of what could one day become a proper Collective Disaster project – a public underground fermentation facility. Their work was part of the exhibition Entanglements, Embodiments, Positions, curated by Jussi Koitela, and involved a host of micro-organisms collaborating on various lacto-fermentations buried underground. Over a one-week residency, Tessa and Valentina experimented with techniques for making beetroot and carrot pickle (incorporating the beetroot stalks and leaves), a French variant of kimchi (with chilli, ginger and herbs from the garden, thyme, rosemary, dill..), and pickled eggs, all in ceramic vessels that could be buried in the earth. The largest of these, used for the kimchi, was found buried... View Article