Learn to ferment food, drink, condiments and even face masks, (yes!) from all over the world.

From Koji to Kombucha and Idly to Miso, we get curiouser and curiouser! Our playbooks are handy guides with "non-recipes", new techniques, identifying problems, troubleshooting them and encountering fascinating stories.

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"It really humbles you and makes you think that it’s the microbes that really rule the world

….and possibly the universe."

How to Make Green Mango Pickles

Up your fermentation game

PAYAL SHAH of Kobo Fermentary

The Head

Payal Shah has been called The Shepherd of Microbes. She is a trained psychologist who likes to eat and dive deep into rabbit holes to explore the wonderful world of fermentation. She has been fermenting for 22 years and has been watching and absorbing Grandma (she calls her Ba) making magic in her kitchen since she was able to eat solid foods.

Payal is frequently hired for her brains for talks and courses on fermentation. Heads-up, she can go on and on.

Candice Lock Kobo Fermentary

The Heart

Candice has lived in New York for 11 years and attended the Institute of Culinary Education there. She has since moved to India and operates a chain of highly-rated Mexican restaurant called CHINITA as well as Candice's Gourmet Sandwiches.

Her life and food philosophy are underpinned by Malaysian, Mexican and Indian cultures, folded in with her Cantonese roots.

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Join the Fermentation Community

Micro-people are the best people. Just like microbes, you can’t do anything alone.

We’re like a colony, we’ve been through so many life events together over the last few years alone. I swear I couldn’t do any of it without them.

The realization hits me constantly that we are so small compared to the world of microbes.

Browse through the hashtag #justfermentation to go deeper into that community.

Ask me anything

A curated collection from my weekly Saturday AMAs on Instagram