Meet Sole Saburido
World Ferment Day Ambassador for Spain
Hi, I'm Sole Saburido, and I'm an ambassador for World Ferment Day from Galicia, Spain. I returned to my homeland 3 years ago after spending 11 intense and wonderful years in Mexico, which I consider my second home. I hold a PhD in Plant Biology, and for a few years now, I've been dedicated to researching, outreach, and exploring the world of home fermentation and all its benefits.
What led you to fermentation and when did your journey begin?
After my work in scientific research, agriculture, and plant science, when I became a mother for the first time, I decided to step back a bit from institutional science and immersed myself in scientific outreach, bringing science closer to the people around me. In a way, fermentation was always present in my life; my grandmother was a baker, and when I was little, we had milk kefir at home, among other things.
On a personal level, I dove deeper into the world of fermentation in 2018 with the birth of my second daughter, when I started actively making kombucha, water kefir, and sauerkraut at home. More specifically, in 2020, I launched my project, Fermentos da Meiga, and began teaching classes, workshops, and sharing my experience and everything I had learned about this world.
What motivates you to continue fermenting?
The world of fermentation motivates and amazes me because I feel it always has something new to teach and offer us. I like to look at fermentation with admiration for the natural world - seeing it beyond a simple food preservation technique and beyond just a way to create "superfoods" that help balance and support our overall health.
I also like to see it as a tool for sustainability practices, reducing waste, valuing local and seasonal produce, and learning more about how natural, living processes work. I believe that is what motivates me to keep fermenting.
What was your first fermentation experience?
Beyond the milk kefir we had at home when I was little, my first personal experience on an individual level was kombucha. When I started making kombucha, I later moved on to water kefir, and after that, I dove headfirst into the world of vegetable fermentation. I think those were my very first ferments.
What is an easy way to introduce ferments to someone who has never tried them?
I really enjoy it when people try a ferment with the mindset of "I'm not going to like this," and suddenly they're surprised and say, "Wow, this is actually delicious!"
So, when I teach my courses, we always share a table at the end to taste things. I usually offer small glasses of bubbly drinks, a bit of cheese, crispy toasts, and some chocolate, all foods based on fermentation. Generally, when you give someone a piece of bread or a toast with a little cheese and some sauerkraut, kimchi, or a fermented hot sauce, they are always pleasantly surprised and really enjoy it.
How does fermentation fit into your life?
Fermentation is currently my way of life. I dedicate myself to teaching, sharing, giving talks, and spreading knowledge about both the processes and their benefits. I love that fermentation allows me to build networks and form communities of people with shared interests.
I feel this is something we really need as a society - to come together again, look each other in the eye, and spend time making things with our hands to create food that nourishes us and that we can share. That is how fermentation fits into my life today.
Which ferment or ferments did you eat/drink most recently?
These past few days, I've been making a lot of ferments. I have a raw, homemade vinegar infused with shiso leaves, which gives it a beautiful color. We're also using green tomatoes to make a fermented Mexican-style green salsa. But the absolute latest thing that amazed me was dry-salted cucumbers fermented with barbecue spices - they turned out truly wonderful!
You can follow my work under the name Fermentos da Meiga. Thank you!
