This fermencise (fermentation exercise) unfolds in dialogue with Decomposition (2026) by artist Yuko Mohri—a sculptural assemblage of fruit that slowly decomposes over time, generating sound and light energy. Picking up on this active site of microbial collaboration, transformation, and energy exchange, this fermencise proposes a new rhythm: what might initially be perceived or discarded as waste is reimagined as material potential. Fruit scraps become the starting point for a suite of evolving brews produced across the exhibition period.

Attuning to time, weather, and invisible forces, this workshop series invites close attention to the thresholds between sweetness and spoilage, preservation and transformation. It asks participants to linger within these transitions and to question binary logics—good/bad, waste/use—by engaging with fermentation as a lively and transformative process.  

* A fermencise is an exercise inspired by fermentation as material and metaphor.

This event is part of a series:
Sat 27 June — Fruit scrap vinegar
A raw vinegar made by fermenting fruit waste—peels, cores, and pulp—with water, sugar, and wild yeasts.
Tickets here 

Sat 1 August — Fruit scrap jun
A fermented, probiotic, and slightly effervescent tea beverage known as the 'Champagne of Kombucha,' crafted specifically with green tea and honey rather than black tea and sugar. 
Tickets here
 
Sat 10 October — Fruit scrap infused hot sauce
A vibrant lively condiment that balances fiery heat with complex, natural sweetness and acidity.
Tickets here