Introductions, Workshops….!

1. An Introduction

Dear Subscriber - hello! Thanks for joining me here on Substack. We are definitely long overdue an introduction so I shall start my Substack residency by telling you that for much of my life I was a very sickly person. Nothing specific, but I’d be ill all winter long sniffling my way through from one horrible bout of tonsillitis to bronchitis and back again, maybe with a UTI for extra amusement, often for weeks at a time. I used to pop amoxicillin like sweeties. When I was 43 I ended up in hospital with pneumonia. I have never felt so ill - I confided to my poor mum, who’d come down to look after us all, that I thought I might die. Well, some intravenous antibiotics ensured that I didn’t, and I slowly began to recover.

Just after, a friend of mine presented me with a jar of what looked like runny yoghurt. “What’s this?” I asked. “It’s kefir” she replied. “Never heard of it” I said. “It will make you feel better” she cajoled. Well I didn’t much like the taste or the smell, but decided to commit to a daily dose of it - after all I had not a lot to lose. Within three weeks, I was driving everyone mad, proselytising about the amazing substance that had cured me. Within six weeks I was putting my PhD in microbial genetics to good use, researching what on earth kefir was, why it had made me feel better and how I could improve the taste. Within six months I was trialling workshop formats with my friends. Within a year I was making kimchi sauerkraut, water kefir and kombucha regularly. Then followed the online shop, writing Fermented Foods: a practical guide, the real life Fermentary that I ran for 2 years at Wapping Wharf, Bristol, and most recently, I’ve just finished Vinegar: the complete guide to making your own (out in March), and have place on the executive committee of the Fermenter’s Guild.

I’m now 55 and haven’t needed antibiotics since pneumoniagate (touch wood, fingers crossed etc… probably shouldn’t write that down!). I made simple modifications to my lifestyle; more fibre, less rubbish, more exercise and a dose of something fermented everyday. I wish I could say that I managed to reduce stress, and get eight hours of sleep a night but that would be a big lie - I’m terribly untidy, can’t sit still for two minutes together, don’t go to bed till stupid a clock, and stress is a pretty permanent feature, but that’s another story!

2. Why this newletter?

I’m no Tim Spector, but I do know that fermented foods are amazing things and I know they can have significant and long-lasting effects on health. I also know that eating better, reducing UPFs and getting moving can help all of us increase our health-spans - the amount of time we can live well, without significant medical intervention. I do quite a lot of reading and cooking - it’s nice to have folk to share my findings with - hopefully you will share back!

3. What else is there to say?

Well, I’ve not the intention of making this a paying platform because I’m just pleased that you’re here. Obviously if you’d like to buy my book that would be lovely, Fermented Foods: a practical approach, Or come to a workshop… Or buy some grains or a SCOBY, or just… come along for the ride and comment if you’ve anything interesting to add, or ask.

4. WORKSHOP ALERT From Miso to Kimchi and Beyond!

This season, I’ve shaken up my workshop format - really for the better I think! I’ve joined forces with Robin Sherriff of the Koji Kitchen, who’s one of the main producers of rice koji in the UK and the founder of the Fermenters’ Guild. So you get a whole day of fermenting, with Robin teaching how to make your own miso and providing a fantastic lunch, then with me, making kimchi and sauerkraut, and at the end demonstrating milk and water kefir and kombucha. A whole feast of fermentation all in one session! Classes are held at my home in Bristol and you can Find out more and sign up here. Next one is 26th November, 11-5.

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