For as long as I remember, I’ve been curious about the world. When I started learning about fermented foods I became obsessed, I wanted to know everything right away. After reading books, articles and listening to podcasts about fermented foods, I was hooked. I had the theory, now I needed the practice, which started by trial and error. My little kitchen became a lab and my kids would often say, “oh, here goes another experiment!”
And after a few trials, and many errors, I went to a WAP conference where they were teaching how to make all sort of ferments, and being there, seeing them go through the process confirmed I was doing it right.
And that is exactly what I’ve noticed when I teach my fermentation workshops. Many people have tried their hand at fermenting, but seeing it in action rather than reading about it helps it all come together and gives them the confidence to begin fermenting foods at home.