About me
My name is Christine and I am the founder of fermentable.ch. As a technical fermentation specialist at ETH Zürich’s Food Biochemistry Lab, my day-to-day now consists of developing novel ferments and products through a scientific lens. Having grown up mostly in Japan, my fascination for fermented foods revolves around the specialties I missed most when I moved from Japan to Europe. My British heritage, my years in Italy and a decade in Switzerland give me all the tools I need to combine fermentation, circular practices and Japanese cultural heritage.
After twelve wonderful years of studio, production and hands-on workshops, fermentable.ch is turning the page. Today, when my schedule allows, I offer bespoke consulting projects for food producers and brands: product development, recipe creation and side-stream management to reduce waste. A deliberately selective activity, reserved for projects I genuinely care about.
Twice a year, I also teach an intensive one-day class for professionals — restaurant owners, producers and founders building a fermentation-based business — limited to eight participants. If you are a producer sitting on a side stream you haven’t fallen in love with yet, let’s talk.
Services
Private/Small Group Workshops
What are your pressing fermentation questions?
Perhaps I can answer them. I’ve been teaching the basics of fermentation and elements of Japanese cooking since 2015 with my partners Sobre Mesa in Zurich and Les Laboratoires Culinaires in Cortaillod. Now with the opening of my own atelier I am offering tailor-made classes for private individuals and chefs, as well as small groups wishing to go into more depth on certain topics. I offer classes in English, Japanese, Italian, German or French.
Recipe Development
Are you keen to incorporate fermented foods into your restaurant’s menu?
Being Japanese/British and having lived in Italy, I offer a unique perspective on how to marry different flavours and my expertise orbits the world of fermented foods. Anywhere from unusual salad ingredients to a meat-tenderizing koji marinade, let’s talk.
