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Fermented Food

Fermented Food

Fermented Food with Tiffany

I started my fermenting journey quite by chance 15 years ago when I was given a kefir culture by a friend. I had been struggling with health issues for decades and was amazed how the simple addition of making kefir and adding it to my diet transformed my health.

I have never looked back. Since then there has been am explosion of interest in fermenting, but what seems like a new health trend does in fact have roots going back to ancient civilisations all over the world. Historically, fermenting was a means of preserving foods but as food technologies advanced in the food industry and the desire for convenience foods increased these ancient practices fell by the wayside.

Fermentation of vegetables or dairy products is a simple process which naturally converts sugar into lactic acid. Lactic acid prevents harmful microbial growth while at the same time promoting the growth of good bacteria which increases the amount of nutrients and vitamins are bodies are able to absorb. There is a lot of scientific evidence to support the fact that fermented foods are really good for you, but for a lot of people the process itself can seem a very daunting prospect.

In my workshops the intention is to make it as simple and easy as possible so that can be incorporated into anyone’s routine and kitchen. After all, in my mind, if it’s easy to do, you’ll do it and reap the huge health benefits, of something that’s not just healthy, but also fun and delicious! Having a diversity of different foods in our diet can be transformative for our gut health, that’s why if you can incorporate different types of fermented food into your diet that’s all the better.

The three that I would recommend are known as The Trilogy, kefir, kombucha, and cultured vegetables. Each one of these foods are completely unique with their own combination of good bacteria and yeasts which can enhance the trillions of microorganisms that make up our microbiome allowing them to thrive and multiply. Learning about these foods will also allow you to see which one really resonates with you.

If you feel overwhelmed at the prospect of making them yourself you can buy good makes but just make sure they are not heat treated or pasteurised. Over this last year I have really enjoyed teaching fermenting workshops for the charity. It’s been fantastic to meet so many incredible people and share our collective fermenting experience and knowledge. I’m really looking forward to doing more.

The benefits are well reported across the medical press now although this style of food has been used in many of cultures for 1000’s of years. More information can be seen on Tiffany’s website are limited but you can book on the website, and they are free!
They will be held at the Lyme Regis Football Club.

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