Agnieszka Pokrywka – [LAB 3 residency – August 18 to September 1] Agnieszka Pokrywka is a Polish multimedia explorer based in Helsinki, Finland. Artist website The meaning of culture varies according to the scope which it describes. In microscale it’s
Preparation of sour beets doesn’t differ too much from preparing sauerkraut. At first I washed 11 beets and left the skin (they were bought at bio-farm Leisenhof Gärtnerei). I chopped them in to small cubes and placed in the plastic bucket.
I’m not fermenting yet but sprouting 1 kilo of whole wheat. For that I’ve soaked the grain for about 24 hours in the water. I’ve closed the top of the bucket with a cheesecloth secured with a rubber band. It
In the morning I’ve chopped finely (without hearts) 3 cabbages. Each part of the cabbage I’ve placed, layer after layer, in a big plastic bucket, sprinkling each of those with salt and mixing both ingredients with a spoon. For about
Today I was ought to make a public presentation at Eleonora. On the open deck and accompanied by the great evening weather I’ve decided to talk not just about the past and present but also about the future. Therefore I
There are wild nettles growing on Eleonore! I’ve picked 16 branches and poured 4 litters of boiling water on its leaves. I boiled it all for about one minute. I also added couple of leaves of another plant growing on the ship although not
Fermentation often is considered as something demanding years of experience and some mysterious knowledge. For all thinking this way I dedicate the following recipe: 4 litters of non-preserved apple juice leave out at room temperature. Cover the top with the
While scouting and collecting veggies for the fermentations upcoming the next week I went through the couple of local farmer’s markets. Guided by the irreplaceable Vicy we went to located on the edge of Linz bio-farm Leisenhof Gärtnerei and Theresiegut Bio-Laden
I’ve arrived in Linz traveling by bus, train and plane. All of these with the kombucha fungus in my hand luggage. Since it was squeezed in the little jar for around 12 hours it came somehow naturally to start
Agnieszka Pokrywka (Helsinki)’s Ferment Lab proposes “a participatory, multi-locative space for food and social fermentation focused on exploration of intertwines between bacterial and human culture”. Ferment Lab Linz is going to work in particular with perception of time and ways