From London commercial property lawyer to fermenter, medical herbalist and nutritionist – why? Jo Webster, with whom we are delighted to have collaborated to produce our latest ferment, Jerusalem Artichoke & Horseradish, tells the story of her change in career direction.
The practice of humans fermenting foods likely developed from inadvertently leaving foods in an unpreserved state and still finding them palatable, if somewhat altered, some considerable time later.
Fermentation is often described, not necessarily pejoratively, as a fad or a trend in the food world, and one perhaps more aligned to its health benefits than to any particular culinary application.
Pre Covid I drove 3 hours a day to teach at Waitrose cookery school in Salisbury. I enjoyed both the job and the drive across the plain. I knew it was insecure and my friend Ian told me about a possible job much closer to home.
It’s official: preserved foods are cool. From kimchee to sauerkraut, kefir to kombucha, fermented foods have become a staple in the modern health foodie’s diet thanks to the plethora of nutritional benefits surrounding them.
