VN – 14 May, 2025

Flashback to 2017. I got to meet one of my fermentation heroes, Sandor Katz, who came to speak in London from the States. An inspiring event, with Mr Katz sharing his knowledge and infectious enthusiasm about all things fermented. He talked about the origins of using fermentation to preserve foods, and as a means of survival in the days before refrigeration and canning. Fermented foods continue to have important nutritional and cultural value across the globe.

Fast forward to London, 2025. Post-pandemic, many of us are thinking about how to better manage our health. And in the midst of a Cost-of-Living Crisis, the significance of fermented foods as a means of preservation, saving money, and increasing nutritional value resonates more than ever.