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>> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it's absolutely ...

>> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. ...

Sake. it's pretty damn delicious. it's another food item on your shelf. me as a cook, that's what i want. >> these are 2-year-old cherries with the cherry pits and wild roses. 5-year-old wild roses. very deep intense. >> they're thinking about will these taste good in five years. >> fermented. we add bacteria to it so that it needs three years of time and then it becomes utter delicious. >> the diversity looking at fermentations, different bacteria, different molds, yeasts is absolutely enormous. >> there's stuff rotting in jars and vats. these experiments in fermentation and flavor. you're al...

For experimentation sake and it's pretty damn delicious. >> i like that. >> it's another food item on your chef. me as a cook, that's what i want. these are two years old cherries with the cherry pits. five years old wild roses. >> this is amazing. they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. >> there is stuff rotting in jars, these exper...

It's pretty damn delicious. >> i like that. >> it's another food item on your chef. me as a cook, that's what i want. these are two years old cherries with the cherry pits. five years old wild roses. >> this is amazing. they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. >> there is stuff rotting in jars, these experiments of fermentation and fl...