After attending an inspiring fermenting workshop by Lisa Thornton of Get Cutlured at Kitchen Warehouse in November, I have gone into somewhat of a fermenting frenzy. The class was super informative and Lisa happily answered questions from our band of fermenting wannabes on why previous home brews didn’t work, what a bad bacteria growing on a good bacteria would look like, and whether you could eat too much sauerkraut. Fortunately, fermenting at home is easy, safe, and rewarding, with all the probiotics and bacteria in these superfoods populating and strengthening our gut. Winning!
I took home a Davis & Wadell 2-in-1 Yogurt Maker and Fermenter, plugged it in, added milk and a bit of store-bought yoghurt to get the party started. Ten hours later, I had my own batch of homemade yoghurt to drizzle on my morning cereal. I chose to strain it and create a thicker Greek style yoghurt, but then was left with all the liquid whey. Not wanting to be wasteful, I Googled its uses. To my great delight, there are a multitude of ways to use whey in the kitchen: as a substitute for buttermilk in baking, as brine to keep feta fresh, in sauerkraut to speed up the fermenting process, and in pizza dough to give a sourdough flavour. Your outdoor plants could even benefit from the hit of calcium if you pour whey on them.
I also picked up a Mad Millie Kefir Kit, as Lisa had announced during the class that “Kefir is king” when it comes to fermented foods. Kefir is simple to brew from kefir grains or powder and has around 15 beneficial live microorganisms, such as bacteria, yeasts and fungi. where Yoghurt, kraut, and kombucha have a far smaller diversity in comparison.
Read the press people—fermented foods have been proven to improve overall health, not to mention cheap and easy to make, delicious, and give the added benefit of extending the life of your food. It’s definitely worth hopping on this trend’s train. Although my house has a slightly sour aroma about it now, it’s a small price to pay to offset the fermented grape juice habit with something more sustaining.