Fermented Food News - October 2015

Hi <<First Name>>,

Fermented food and gut health are gaining pace and becoming mainstream, judging by the sheer amount of information coming across my desk everyday. Here are 3 examples.

First, here is a good review on why fermented foods matter, with some recipes included.

Second, a recent program from ABC Radio National The Body Sphere - great to listen and understand our body as a multi microbial environment.
The Body Microbial


Lastly, a new study (reported on ABC News online) suggests that babies who have acquired 4 key bacteria in their gut by the age of 3 months may be protected against asthma.
Early exposure to 'good' gut bacteria may reduce asthma risk in infants

New recipe!

We have been enjoying the delicious results of some new fermenting over the last weeks.  The kitchen elf is a keen chilli fan and has given his stamp of approval to the chilli sauce. Try to use the freshest chilli as possible as Kham yeast, a white, harmless film, will prosper on ‘older’ chillies. This tip can be applied to all fruit and vegetable ferments. If you notice the white film on the ferment, simply scoop it off.

Fermented chilli sauce
This is a delightful tasty sauce with not too much of a hot burn and is quite pleasant for dips and topping cheese and meat dishes. I even like it as the base paste on a pizza!

2 cups green chilli
¼ cup whey
½ teaspoon salt


  1. Wash chilli, pat dry and cut in half lengthwise. Remove seeds.
  2. Place the de-seeded chilli halves in a processor with whey and salt. Blend till smooth.
  3. Pour into a small jar, leaving at least 2 finger spaces between the mixture and the top of the jar.
  4. Put the lid on and leave to ferment in a dark cupboard for 3 to 5 days.
  5. Keep in the refrigerator. If the jar is continuously being opened and closed I suggest a thin layer of olive oil be poured over the top to keep the chilli mixture away from oxygen.

Consume within 3 months.


Spring Gift
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Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.
I look forward to hearing from you.

2015 Workshop - Schedule

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$60 includes morning tea and workbook
Saturday –  31 October, 21 November, 5 December from 9:30am – 12:30pm   

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook 
Saturday – 17 October from 9.00am – 1.00pm   

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$60 includes morning tea and workbook 
Saturday –  24 October from 9.30am – 12.30pm   

Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese

$70 includes morning tea and workbook
Saturday –  28 November from 9.30am – 12.30pm   

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2015 We Love Fermenting, All rights reserved.

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