Making and using fermented foods. Presented by Sharon Flynn
A healthy gut microbiome has a huge diversity of bacteria. But how do we increase the diversity of bacteria in our gut? The answer lies with eating small amounts of different fermented foods each day. And as Sharon explained in her webinar, fermented foods are simple to prepare and taste delicious.
“Those pickles you buy from the shop aren’t fermented. They are preserved and they are tasty, which is great. But they are pretty much devoid of life because they are preserved in vinegar, and heated to kill any life that may make them dangerous. Buy those, and make those, but don’t pretend they are the same as wild brine ferment. They aren’t. And the flavour is very different.” From Ferment For Good by Sharon Flynn by Hardie Grant Books.
Sharon explains what fermentation is, discusses health benefits and different types of starter cultures, and shows how easy it is to make delicious fermented foods at home. You will become familiar with scobies, kombucha, kefir, tempeh, labne and sauerkraut, just to name a few.
About the presenter:
Sharon Flynn has been learning, experimenting and honing her knowledge about fermented foods for several decades.
She has started The Fermentary (in Daylesford, Victoria) where she produces slow fermented vegetables and kefirs as well as running workshops teaching people how to make their own. Sharon is the author of “Ferment for Good: ancient food for the modern gut,” a guide to discovering the joys of fermentation. May 2017 Hardie Grant Books.
For more information and to register click here