Never in my wildest dreams did I think I would be doing anything that resembled cooking demonstrations. You see, I’m just not one of those people who enjoys spending hours creating MKR masterpieces, nor do I watch cooking shows. They just don’t float my boat; personally, I’d rather devote time to writing a poem or going for a surf.
How, may you ask, did I find myself running “Fabulous Fermentation” Classes and teaching the art of probiotic nutrition? Well, I suppose I could opt for the loop-hole that fermenting veg and making kefir is not strictly cooking as there is very little heating involved. But, the truth is, from my perspective it’s about sharing knowledge and information. When I first stumbled on probiotics in 2003 at the tender age of 27, they changed my life so radically, that I just had to know more. This culminated in learning the art of fermentation in an effort to obtain probiotics from a food source rather than from a man-made powder. The ability to do this is what I want to share and shout from the rooftops. My passion is educating others so that they have the tools to nourish their mind, body and soul and improve their health.
"The truth is, hanging out with fresh veg makes me feel good.....there's something about the vibration of beautiful, vital produce plucked from Mother Earth that lifts me up."
However, there’s a bit more to the fermentation equation than meets the eye. The truth is, hanging out with fresh veg makes me feel good. I’m going to get all woo-woo here and say that there's something about the vibration of beautiful, vital produce plucked from Mother Earth that lifts me up. If I’m feeling a bit lacklustre, chopping up a batch of fresh cabbage, carrot, caul or whatever else I choose, is like medicine.
It wasn’t always this way though. In the early days of my fermentation journey the preparation phase felt clunky, slow and cumbersome and the end result was often far less than I’d hoped for. One day I spent what felt like hours slicing and preserving cucumbers with whey and Celtic salt, only to crack them open at the prescribed timeframe and endure a taste test experience that was akin to putting a 9-volt battery on my tongue! Needless to say, the whole batch went to the chooks, who found them similarly distasteful.
When I learnt the Body Ecology way of fermenting using predetermined starter cultures in 2014, my “femthusiasm”, as I call it, gained a whole new lease of life. Not only was my success rate 100%, the whole process was swifter and as a consequence, far more enjoyable."
Around the same time I was making kefir with grains and again, I found the whole exercise far too time consuming to be sustainable in the long-term. As a working mother with two primary school aged children, I need things to be EASY and efficient. When I learnt the Body Ecology way of fermenting using predetermined starter cultures in 2014, my “femthusiasm”, as I call it, gained a whole new lease of life. Not only was my success rate 100%, the whole process was swifter and as a consequence, far more enjoyable. On top of that, I now know exactly what probiotic strains I’m getting, which gives me peace of mind. Sure, you have to purchase the cultures, but one pack of six sachets lasts for ages and I look at it as an insurance policy for a risk-free ferment; in addition, I save time and money as I no longer have disasters that I need to bin.
"The long and the short of it, is that I teach the EASY way.....I'll short-circuit the process for you so you don’t have to do the hard yards."
The long and the short of it, is that I teach the EASY way, not the hard road of traditional fermenting; I’ll leave that to the purists. In my class, you won’t learn 68 different combinations of fermented veg; what you will get is a great grounding in how to make two or three base recipes, including my Kid-friendly and Combo-Kraut options. I’ll show you the simplest kefir-making method that I’ve found, and short-circuit the process for you so you don’t have to do the hard yards. I’ll demonstrate using readily available kitchen implements, not fancy cabbage corers and shredders, and I promise no $100.00 Kraut Crocks; instead, I use cheap (but ideal) jars from IKEA. If that sounds like your cup of tea, and you’d like to learn the EASY way to ferment, please come along to one of my Fabulous Fermentation Classes (click HERE for upcoming dates) or download my Fabulous Fermentation Complete Home Course.
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I'm a "leave no-stone unturned" type of gal who loves nothing more than helping others find self-nourishment on the levels of mind, body & soul.
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