Ferment research
Fermentation is an ancient and universal food technology
Fermented foods and drinks constitute powerful tools for supporting health. Every culture on Earth ferments; from sauerkraut and kimchi to kefir, kombucha, miso, doenjang and beyond. Fermentation is much more than a food preservation method. Ferments are living, complex ecosystems, teeming with beneficial microbes, microbial metabolites, and bioactive plant compounds. Regular consumption of fermented foods and drinks can support health by influencing our gut microbiota, supporting our gut lining and interacting with our immune system, our hormones, our nervous system and more. They are tasty, cheap, easy to make and their health benefits are backed by a rapidly growing body of science.
Making our own ferments reminds us that our existence is intimately interconnected with the microbial world. Microbes shaped our evolution and we depend upon them, not only for our survival, but for the survival of life on Earth. Making your own milk kefir or sauerkraut is not only an act of reconnection to those invisible microbes and their work, but also an act of reconnection to your ancestors; the generations of humans who have done the same thing across centuries and cultures all over the world. In a world where we are increasingly disconnected from ourselves, each other and our natural environment, fermentation is a joyful, delicious, practical and deeply meaningful way back.
Find out more about my research work
Research updates on Substack
As research progresses, I will provide regular updates via Substack. Free and paid options available, with regular posts, recipes and event updates. Come find me there.
