About Ferments
Kombucha
A refreshing fermented drink made by fermenting sweetened tea with a live culture of bacteria and yeast. The fermentation creates organic acids and live microorganisms, while giving kombucha its characteristic tangy, lightly sparkling taste.
Kimchi
Kimchi is a traditional Korean fermented dish made from vegetables such as cabbage and radish, seasoned with ingredients like chili, garlic and ginger. Lactic acid fermentation develops its bold, tangy flavour and can provide live cultures when eaten raw and unpasteurized.
Cashew Cheese
Cashew cheese is a dairy-free alternative made from cashews that are blended until creamy and then cultured or fermented. Fermentation develops a pleasantly tangy, cheese-like flavour, while cashews naturally provide plant-based fats, protein and minerals.
Sauerkraut
Sauerkraut is made by naturally fermenting finely cut cabbage with salt, allowing lactic acid bacteria to transform and preserve it. This traditional process creates its distinctive sour flavour and provides live cultures when the sauerkraut is raw and unpasteurized.
Achar
Achar is a flavourful South Asian-style pickle made by preserving vegetables with spices, salt and other seasonings, with recipes varying widely by region. Fermented versions develop complex tangy flavours through natural fermentation and can contain live cultures when unpasteurized.
The Gut Microbiome: Your Inner Ecosystem
Inside your digestive system lives a vast community of microorganisms known as the gut microbiome.
This complex ecosystem plays an important role in many aspects of health, including:
✔ Digestion and nutrient absorption
✔ Immune system function
✔ Communication between the gut & brain
✔ Vitamin production
✔ Metabolic health
✔ Overall wellbeing
A healthy microbiome thrives on diversity, and the foods we eat play an important role in supporting that diversity.
Become a fermentation expert with one of our workshops!