Growing up on a homestead where we grew and preserved most of our own foods, I started experiencing and participating in fermentation from a young age.
My first experience with fermented foods can be traced back to my childhood, where now as an adult, I realize it was all around me. Apple cider in jugs would suddenly explode and ooze out on the counter, grape juice would bubble and turn to wine, vegetables would spontaneously begin the natural lactic acid fermentation process right on the kitchen counter.
Later in life, living in Japan for three years reignited my passion for fermented foods, and it was a trip to Maine in 2013 that spurred the inspiration for the creation of Fermenting Abundance, an outlet for my fermented creations including sauerkraut, kimchi, kombucha, water kefir, natural sodas, yogurt, grains, nuts, vegetables and much more.
Fermented foods are in direct relationship to the overall restorative practices that support our bodies well-being by adding live beneficial microbes to our intestinal systems. The brain in the belly is now known to be able to act independently from our brain in the head, it produces 80-90% of the serotonin in the body, is a major factor in our immune response to illness and disease and a critical player in our overall health and well-being.
- Fermenting foods (2001-present)
- Anahata Food Project - Lead organizer (2008 - present)
- The Seasoned Farmhouse - Fermented foods teacher (2013 - present)