I had the pleasure of chatting with Dr Caroline Gilmartin in my Making food go further Facebook group this month. Caroline’s business is called Every Good Thing and she is an expert in all things fermented.
From sauerkraut to kimchi, kefir to kombucha, you name it, she makes it and everything in between. I’ve been following Caroline on social media for quite some time and I don’t think there’s a vegetable she hasn’t fermented in some way!
We had a fascinating discussion about the fermentation process, why fermented foods are good for us and how to incorporate more into our daily diet.
There were some funny stories about what can go wrong, not that it should put us off giving a go. It really is as simple as starting with some cabbage and salt. Her passion and enthusiasm has certainly spurred me on to experiment.
Caroline recently opened a fermentary in a cargo container at Wapping Wharf in Bristol, which I urge you to visit if you’re local. She also sells her products online and I recommend checking out the help section on her website if you’re tempted to give fermenting a try yourself.