Fermentation & Faith Series: Got Zymology? Zymology, or the study of fermentation, is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. Fermentation is the creative space between fresh and rotten, preserving foods until they come around again the next season. Foods like bread, sauerkraut, cheese, beer, kombucha and even chocolate go through a fermentation process that help replenish and provide good bacteria for our gut! (Let’s not underestimate their taste too!)
As we enter Lent, a forty day period between Ash Wednesday and Easter, we will explore the unique parallels between fermentation and our faith. How do we sustain ourselves spiritually when new life isn’t here yet? How do we create the conditions to sustain our faith? How we do we prepare ourselves for the new life that is in front of us? Each week we will explore the metaphor of food and spiritual fermentation by making or tasting a fermented food, observing a long-standing monastic practice and sharing what is fermenting within our own spirits during this season of deep reflection. We hope you will join us!