Why Ferment?

It seems that every day there is a new food fad, from goji berries to gluten free, avocados to acai, there’s hardly a day goes by when we don’t hear about some new miracle food that will make our lives just perfect. Mostly these foods and diets are geared at weightloss, and the business of putting meals on the table is rarely considered. 

Kimchi

I began eating fermented foods in the form of kefir and sauerkraut mainly when I was in the depths of the misery of hypothyroidism, a condition that affects millions and brings with it the joy of exhaustion, joint pain, brain fog, memory loss and depression, oh and a whole barrel of weight gain. Two years ago I was looking down the barrel of rapid ageing and medication was making little difference to me. Waking groggy, needing a sleep at around 5pm and generally feeling like crap was becoming my daily life.

Then I went to conference about GAPS (Gut and Psychology Syndrome) that a friend of mine was involved in and I listened to Dr Natasha Campbell McBride talk about GAPS and probiotic foods and how eating these foods can improve our lives. It is becoming widely recognised that the link between gut health and mental health is very real and for one to be good, we must nurture the other, and vice verse. Happily fermented foods are very easy to make and require little skill in the kitchen. 

Sauerkraut

I have been doing fermented food demos in my kitchen, it’s small but perfectly formed and now I am offering fermenting workshops where you get to make your own fermented foods and take them home. We will make the basics to get you started after an introduction to the benefits of fermenting and tasting many exciting and interesting foods and drinks. 

The first two classes are scheduled here and will be repeated as necessary 

I look forward to getting up to my elbows in salted cabbage with you

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