Chandigarh, December 7, 2025: For Puja Aggarwal, Co-Founder of Back to Source and Chhota Banaras, fermentation is more than a culinary technique — it is a philosophy of wholesome living, a celebration of natural microbes, and a return to honest, living foods. At her immersive workshop, Ferment & Flourish: The Art of Living Cultures, held at Café Wellbeing in Sector 22, she opened a warm window into a world of bubbling jars, mindful craft, and gut-friendly nourishment.

Sharing her journey with participants, Puja said, “Fermented foods and drinks carry beneficial microorganisms that our bodies instinctively recognise. They replenish our gut flora, support digestion, improve nutrient absorption, and bring a steady, calm energy to the body.”

Her introduction to fermentation, she recalled, began with a simple gift — a loaf of sourdough from a friend. “It was beautiful… alive. That one slice pulled me into the science, art, and magic of fermentation,” she said, crediting Matilde, a Spanish fermenter from Auroville, for deepening her understanding of living cultures.

Puja walked the audience through the foundations of fermentation — the invisible teamwork between yeasts and bacteria. Using kombucha as an example, she explained how tea and the SCOBY (Symbiotic Culture of Bacteria and Yeast) work together to create a drink that strengthens metabolism and supports intestinal health. Yeasts create natural fizziness, while bacteria convert alcohol into nourishing organic acids, reducing sugar and enriching the brew with life.

Water kefir — one of her personal favourites — also took centre stage. A gentle, refreshing probiotic drink, it is crafted using kefir grains, water, and a touch of sugar. For beginners, she recommended tepache, a traditional Mexican ferment made from pineapple peels and spices.

“My fridge is always lined with kombucha, water kefir, and tepache,” Puja laughed, drawing delighted reactions from the participants.

Attendees learned how most ferments begin in jars and then move to bottles for a brief second ferment, becoming sparkling and flavourful within 48–72 hours. Refrigeration keeps them vibrant for weeks. She also demonstrated natural fruit sodas made from oranges, mangoes, and pineapples — colourful, probiotic-rich, and naturally fizzy.

The workshop explored the two pathways of fermentation:

Cultured fermentation — where an external culture is added

Wild fermentation — where natural bacteria and yeasts on the food drive the process

Hands-on sessions included crafting kombucha, water kefir, tepache, traditional Indian kanji, homemade fruit soda, and lacto-fermented vegetables using Himalayan or sea salt. Colourful jars filled with cabbage, cucumber, and cauliflower showcased how simple vegetables transform into tangy, living foods through lactic acid fermentation.

Puja concluded with practical tips for safe, home-friendly fermentation — from selecting ingredients and caring for cultures to troubleshooting and experimenting with flavours. The atmosphere stayed true to Back to Source’s ethos: real ingredients, slow processes, mindful craft, and foods that make the body feel alive.

A passionate artisanal baker and maker of wholesome handmade foods, Puja plans to continue conducting workshops to help more people discover the joy and health benefits of fermentation.