Through humidifiers placed in the exhibition space, water is abstracted from the air and collected in transparent 600-liter cubes. The water will be cooked with tea in a large pot. Sugar is added and the tea is poured into a similar cube and used to produce fermentation from the kombucha fungus. When the the fermentation process ends, after 14-30 days, the liquid will be poured into 5-liter glass jars and stored on shelves. Depending on the type of tea used, the colours and flavours will vary and create a museum of colourful teas produced from human body perspiration.
The Fermentation Act was was first presented as part of the solo exhibition The Liquid State at 21st Century of Contemporary Art, Kanazawa. SUPERFLEX found that the famous museum building created by architect Sanaa resembled a giant petri dish culturing contemporary art - consequently SUPERFLEX based the entire exhibition around the concept of the museum as a petri dish.