How it started

From love, passion and travels to TERRA FERMENTA

Hi, I’m Evelyne, the founder and Chief Fermenting Officer of TERRA FERMENTA.

I have always been mindful about what I eat, thanks to my mum who bought organic food in the nineties and made me and my sisters eat veggie burgers long before they were a thing. She also passed on her love for cooking and creativity in the kitchen. 

My personal health journey really started in my twenties when I realised how every bite brings us closer to vitality or disease. After moving to Mongolia in 2016, I had the chance to step back from my career as a lawyer and start doing what makes my heart sing : studying nutrition and raising awareness around food as medicine, to prevent disease and support optimal health. 

During my travels in Asia, I came across all sorts of fermented foods, and soon I started making my own sauerkraut, kombucha and kefir. I decided to immerse myself in the world of fermentation to get a deeper understanding of how fermented foods support our health and how we can safely reintroduce fermentation practices into our kitchens. 

Reading more and more research about gut health and our microbiota (the microbes living in our gut), it became clear to me how vital they are to our health in general. 

I was stunned when I discovered that we have 10 times more bacterial cells than human cells (we’re talking millions of little bugs here!). We rely on our bacteria for hormone balance, for serotonin production (hello happy feelings!), for our immune system, for optimal digestion, and so much more. On top of that, our gut and our brain talk to each other constantly, and the microbes are a big part of the conversation! 

The more I learned about gut health and fermented foods, the stronger I felt this was the path I wanted to follow. Raising awareness about foood and health through sharing food that is truly delicious brings a smile on my face, every time!

And so, TERRA FERMENTA was created out of my passion for food as medicine and my love for cooking and sharing food. 

Discover the magic of fermentation