MOLD 2 GOLD

Last year I had a great chat with kenji about all things koji and fermentation, he was kind enough to have me round for tea, where I met his adorable dogs :D

Here is a super interesting chat I had with Reiko at the beginning of the year, One thousand apologies for taking so long to post it.

I have been BLOWN AWAY this year by the number of people, willingly inviting me into their homes and opening their fridges! My thanks and deepest GRATITUDE! In this episode Jelena share a cornucopia of interesting ferments and recipe ideas. Cant explain how good the breakfast was!!!Thanks again!X

Had the pleasure of taxing Eleni Michael And Robin Sherriff to see our hero Sandor Kraut talk in Hungerford with the beautiful people of Suur Ferments.

James Read, Kimchi aficionado talks to me about bacteria and his journey with them.

While up in Liverpool I managed to catch Sam and Amy of The Fermentation Station. They tell us their story, growing a business out of lockdown and share ideas for loads of great ferments, from grape chutney to banana vinegar! "(YUM FACE)" :P

Ever wondered how best to treat your SCOBY! Adam kindly and candidly shares his deep knowledge of this symbiotic relationship.

I traveled to Epsom today to have a chat with the lovely Annie Simpkins, She gifted me a 100+ year old yogurt culture that has traveled across the Atlantic on a handkerchief, Through the hands of the living legend Sandor Katz and back to London on one of her own hankies...Feeling blessed.Her instagram can be found here https://www.instagram.com/p/Ca_rttdsm3U/Or by searching fervereukX