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In Times of Ferment - December 2021

A time of turmoil, but also time of a slower pace - time to reflect, to preserve, conserve and regenerate. For me this has been through baking my own sourdough bread, fermenting sauerkraut, making jams and jellies from foraged fruit, enjoying hand ground coffee. Their sounds – the popping of preserving jar lids as they seal, the hiss and fizz of gas escaping from fermenting sauerkraut, the crackle of cooling bread, are played cued by people discussing doing the same on social media (Twitter).

But the same words can appear in a less positive light – someone stuck in a traffic, experiencing the daily grind, or the ferment of troubled times. Altered sounds also play to reflect this mood.

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