Fermented foods may have an ancient history but they are experiencing something of a
renaissance right now. Kefir kombucha sauerkraut yoghurts pickles kimchi - they are
surging in popularity because of their health benefits as well as because they are fun projects
for cooks who want to make things from scratch or preserve the bounty. Most commercially
produced fermented foods in supermarkets have been pasteurised killing off healthy bacteria in
the process. But it's easy to incorporate some homemade fermented foods in your lifestyle if
you know how. Holly Davis has been making fermented foods since she was a teenager using her
mother's linen cupboard or any spare bench around the home to produce delicious pickles
cheeses and drinks. She's a wholefood chef teacher and original cofounder of Iku chain of
macrobiotic cafes. Holly has been practising and teaching the making of fermented foods for
decades and delights in the fact that she is still learning - it's an art as much as it is a
science.
