I began fermenting 12 years ago when my firstborn began eating, wanting her to have whole, nutrient rich foods. This led me to a sauerkraut & kombucha workshop and I haven't looked back.

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I fell in love with the big bang flavours and was both curious about and intimidated by the interactive nature of it all.

Over the years I have made some amazing ferments...homegrown kimchi, crazy delicious drinks, pickled fish (especially incredible as we didn't have a fridge for storage at that stage!) and had some stupendous fails...the first that comes to mind is the fish that didn't pickle so well. 

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At times fermenting has been a lifeline, a reason to get up and get moving. The starter needs fed and those kefir grains have already sat for too long. I love the gentle nudge of a hungry starter and the rhythm it brings to life.

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And now I have three thriving children and I love how they eat and what they know after years of listening to me teach workshops! They ask, "Has the starter been taken off this yoghurt yet?" and come in from playing outside requesting a cold kefir. These little things bring great joy.

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Fermentation is so much more than food. It is a living link to our past. It is a reciprocal relationship with the unseen microbial world. It is a middle finger held up high to the sanitised, dull and dead food that fills our supermarkets.

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So here's to you! I'm wishing you joy on your fermentation adventure!

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