We humans have been slow to wake up to the importance of the trillions of microbes that live in, on and around us. Now that we know for sure that our lives are closely intertwined, it’s time to start looking after the 100,000,000,000,000 of them that live in your gut. In fact you’ll be surprised by how simple it can be. Fermented foods, like kefir, sauerkraut and kimchi, rich in probiotic microbes and nutrients are a fantastic place to start; delicious, cheap as chips (literally!) and easy to make yourself at home.
We can help you to begin your journey here, with science to explain why, ready-fermented foods to buy, workshops to show you how to DIY and everything you need to get started.
Beat the Corona Blues with a “Zoom” fermentation session – fermented veg, kefir, kombucha, it’s all possible: £25/ hr – touch base with me directly to arrange.
Our main focus is on encouraging you to be as self sufficient as possible so we’d rather you came to a workshop, but because life sometime gets in the way, we make and sell a small quantity of fermenty things each week. Everything is hand made in our home kitchen ( 5* rated ).
72A North St, Bedminster, Bristol, BS3, 1HJ, Tel: 07815 847681
116 Whiteladies Road, Clifton, Bristol, BS8 2RP
Dingestow Court, Dingestow, Monmouthshire, NP25 4DY
Kimchi (£4/250g or £12/800g), Milk Kefir (£4/500ml) and Water Kefir (£4/500 ml) are available to order by text on 07866 726048 or email on firstname.lastname@example.org for collection (or local delivery to BS 1,2,3,6,7,8,9 for an extra £1.50)
We love to share our expertise. We give talks about gut health, microbes and fermented foods. We explain what they are and why you’d want to eat them. We will also show you how to make them yourself safely at home. Evidence (anecdotal: mine) suggests that people who attend a workshop are much more likely to make fermented foods part of their daily lives. We can do bespoke workshops and demos for anywhere between 2 and 20 people to teach you all the fermenting skills you will need. Click here to book a scheduled workshop or here to organize a bespoke one.
Fermentation is a deliberate process, using micro-organisms ( bacteria and yeasts) to convert sugars found in food into alcohol, lactic acid, and other substances that are useful to us. So, in short, a bit of harmless exploitation.
You could be forgiven for thinking that fermented foods like kefir, kombucha kimchi and sauerkraut are just the latest in a long line of “health food” fads. However, with origins reaching back over thousands of years, they’re not really a fad at all; instead we should think of them as forgotten foods that are having a well-deserved renaissance.
In fact in the East, to this day, fermented foods are a common part of the daily diet: Russians regularly consume kvass and kefir; kimchi and other fermented vegetables are staples of Korean and Japanese cooking.