Fermenting 101

You’ve probably heard about fermentation, is it pretty popular right now! As trendy is it is, we like to remind you that people have been fermenting for thousands of years! While health fads come and go (activated-charcoal-kale-smoothie anyone?), fermented foods have woven their way into our diets and our culture over generations.

​

Did you have a coffee this morning? Yoghurt with your breakfast? Cheese on your sourdough bread for lunch? or fish sauce or tamari in your stir fry for dinner last night? These are all fermented foods. You have most likely eaten something fermented today whether you realise it or not!

​

Allow me to also introduce you to the next level of delicious, bubbly, tangy, flavourful, probiotic-rich fermented foods such as: sauerkraut, kimchi, lacto-fermented brined vegetables, kvass, kefir, kombucha, jun, vinegar…and more! These foods are teeming with probiotics (beneficial bacteria), which may improve digestion, boost immunity, support good mental health, promote a healthy weight and more.

​

Eating fermented foods are also a fabulous way to take back control of our food systems! Make your own! Grow your own! Get to know where you food comes from! Be curious! Be wild and daring! Follow along to find our more…

​

Oh yeah, there is also LOADS of current research on fermented foods and the human microbiome. This research confirms what humans have instinctively known for thousands of years- not only that fermented foods are a delicious preservation tool…but that they are super good for you too!