Fat and Acid: Nutritional Besties
Modern nutritional science is, in many ways, simply catching up with what fermenters have always known: that food works best when it works together. Also - acid and fat are...
Journal
Natto and Its Ancient Cousins: Fermented Soybeans Along the Silk Road
Natto and Its Ancient Cousins: Fermented Soybeans Along the Silk Road When most people think...
In Consideration of Seed Oils (also importantly - with acids)
The internet is awash with warnings about "seed oils" - but this broad-brush approach misses a crucial distinction. When nutrition experts raise concerns about seed oils, they're typically talking about...
Why Spices in Your Ferments are Actually More Medicinal
FERMENTING WITH INTENTION: THE WITCHY SCIENCE OF MEDICINAL FERMENTS We ferment for so many reasons....
On Fermentation as Philosophy (and Dandelion Wine)
Gardening, as is fermenting is the handiest excuse for being a philosopher. Nobody guesses, nobody accuses, nobody knows, but there you are, Plato in the peonies, Socrates force-growing his own...
Don't Pour That Whey Down the Sink: Your Guide to Liquid Gold
Your whey represents living culture, concentrated nutrition, and culinary possibility. Treat it accordingly. Plus - it does NOT belong down the drain.
More about me and The Fermentary:
'Friends would come to my kitchen—crocks groaning with different pickles and jars bubbling with alien-looking things inside—and always leave with a jar of something new.'
Gut Health and Fermented Foods
Gut Health and Fermented Foods Why Traditional Wisdom Still Matters There are whole shelves of...
The Science of Fermentation
At its core, fermentation is about working with nature rather than against it. You're not forcing microorganisms to do your bidding—you're creating conditions where they can do what they do...
On Salt.... why we need it and so to love it
Salt and Fermentation Salt is the most critical ingredient in fermentation—more important than the vegetables,...
Life and time, in a shop (Newsletter, May. 2022)
(Long story short - we have a little store in Fitzroy North that is...
MORE ABOUT PIQUE X TF
The Fermentary x Pique Seasons Old Tricks, New Fizz Written by Manon Houg A collaboration...
An Easy Way to Bring Magic In
Usually, my ferments are my benchtop garden, so many billions of tiny microbes in jars it should be called a farm -a kitchen bench farm. But look what I did last autumn. I really didn't expect...
SBS Article Feature
Dr. Michael Mosley admits that just a year ago he knew "absolutely nothing" about fermented food benefits. Now he's one of many people turning their kitchens into home fermentaries.
Good Fruit & Vegetables Article Feature
Roger and Sharon ran a workshop in Orbost at Sailors Grave Brewery and Good Fruit and Vegetables came to listen in. They wrote this article.
Good Food Article Feature
Really nice article by Callan Boys for Good Food when Sandor Katz came to stay early this year.
The Weekly Times Article Feature
Sharon talks about her journey to The Ferm. in 2017.
Nourishme Organics Podcast Feature
Sharon spoke with old friend Kriben Govender about The Ferm and her journey there.
Good Food Feature on Milk Kefir
Sharon spoke with Sumeyya Ilanbey from Good Food in April about her love of Milk Kefir. Sadly the article takes people elsewhere to get their grains - but never mind...
Chown Down RRR Podcast Feature
I spoke with Kerrie O'Brien in January on one of our favourite stations - RRR. Check it out. x
David Asher and Milk Kefir
How did we make cheese before proprietary starter cultures were grown in labs and why do many of our cheeses taste the same in Australia?