The Benefits of Fermented Foods.

I went to Lewis yesterday to do a “Fermenting” course with the amazing and informative Daphne Lambert of @greencuisinetrust.

I was fortunate enough to meet the equally amazing Ayurvedic Herbalist @_annemcintyre who was also on the course!

We learned how to make Kimchi, Sauerkraut, sourdough rye bread made with her own 25-yr old leaven, then mixed with caraway and coriander seeds (quite possibly the best bread I’ve ever eaten), oxymels (honey and vinegar both of which are preservatives & anti-microbials, traditionally infused with herbs that were less pleasant to take on their own) and herb-infused vinegars.

Plus we got to taste some of her amazing botanicals.

Such an inspiring course that I came back and have already made a batch of Kimchi which will take 7 days to ferment.

The beauty of fermented foods is that they are both prebiotic: feed the good bacteria in our microbiome and probiotic, in that, they contain lots of good bacteria. What’s not to love!!

Can’t wait for the Autumn course….