I am Caroline Gilmartin, a fermentation expert from Bristol, with a PhD in microbial genetics. Through personal experience, I’ve learned about the importance of fermented foods and gut health.  I used to have a fermentary (here I am in it), where I made and sold kefir, kimchi, sauerkraut kombucha etc, until I realised that I much preferred communicating about fermentation rather than prepping vast quantities of cabbage!  Now I run fermentation workshops, and have written two books;  Fermented Foods, a Practical Guide, and  Vinegar: the Complete Guide to Making your Own, delving into the science behind the process, with easy to follow methods and recipes too.  I run regular live fermentation sessions on Instagram, and there’s a Substack newsletter; Every Thing Good. As a member of the Guild of Foodwriters and the Guild of Fermenters I should be able to explain what’s going on in the jar and why you might want to eat it!

Here you will find links to my online shop where you can by my books, and kefir grains and kombucha scobies.

There are no workshops lined up at the moment, but honestly will get some more up and running soon xxx