Fermented Food News - June 2016

Hi <<First Name>>,

*** News Flash
Additional date for Workshop 3
Jams, sauces, relishes, turmeric drink & ice cream now scheduled for 2 July - check the workshop schedule!

This month we explore a question from one of my fabulous workshop participants, Mary. She asked me: “Can I ferment broccoli and cauliflower? Should I use whey or a brine solution?”

Now Brassica oleracea is the species of plant that includes cabbage, broccoli, cauliflower, kale and brussels sprouts. Yes, they are all human manipulated varieties of the same plant!

Cauliflower and broccoli are fairly chunky versions, so my first thought was I’d cut them up finely to increase the surface area for the micro-organisms to feed on. My next dilemma was:
  • Where would the micro-organisms come from?
  • Would I rely on the natural populations on the cauliflower and broccoli?
This led me to think about the flavour:
  • Would I need to add something, to give some zing like ginger or chilli or turmeric or onion or garlic?  
I made this as a kimchi-like ferment, and it is now on my list of regular ferments.  I love the crunchiness of the broccoli and cauliflower, and the zing from the chilli in this recipe.  We've named it Cauli-broc-Chi !!

  • 1/2 head of cabbage
  • 1 big head of broccoli
  • 1/2 head of cauliflower
  • 1 onion
  • 1 tablespoon fresh turmeric
  • 1 heaped teaspoon of salt
  • 1 dessert spoon of Korean chilli powder
  1. Finely cut up the cabbage, cauliflower, onion and turmeric.
  2. Mix in a large bowl .  
  3. Add the salt and chilli.
  4. Firmly pack into large glass jar, remembering the 3 finger rule.
  5. Add filtered water till it covers the mixture.
  6. Keep it submerged for 3 to 5 days.  
  7. When to your taste, seal and keep in the fridge.

This month's readings
First, an update on the current state of knowledge of the microbiome. It’s always interesting to know what researchers actually do in their private lives when they look at all this information about the microbiome and what affects gut health.
Findings from the Gut—New Insights into the Human Microbiome

A good recount of why  - why we add salt to vegetable ferments, why we keep the oxygen away, why we store the jars in the fridge…
Fermented Vegetables: 3 Key Steps to Culture the Good Bacteria, Not the Bad

Another article on how gut bacteria influence the brain affecting your mood and thoughts.
Microbes can play games with the mind

New Website!
In the last week, we've published a brand new presence on the Web -
This web page consolidates all of the fermenting information that was previously available on  We'd love to hear your comments and suggestions, especially if you've spotted any mistakes or spelling errors!  Thank you.

Probiotics "on the go"!

Modere has the wide range of cost-effective, everyday essential personal & home care products, along with powerful nutritional supplements.  We use and recommend Modere Probiotic - a great way to help your gut bacteria flourish, wherever you are!

Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50).  Check out the great range of Modere products at


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.

Remember you can view previous Newsletters on our website at:

I look forward to hearing from you.
Regards, Ros

Roslyn Bono | t 3343 1354
We Love Fermenting
Current 2016 Workshop Schedule

If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to Confirm your enrolment with PayPal. Remember to send me a message, stating which course you want to attend.

use your Surname as the payment reference; if paying by credit card, please add $2/person service fee.)

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$65 includes morning tea and workbook, from 9:30am – 1.00pm   
Saturday –  18 June, 16 July 

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook, from 9:30am – 1.00pm   
Saturday – 11 June (full!)

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$65 includes morning tea and workbook, from 9:30am – 12.30pm  
Saturday – 25 June, 2 July
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook, from 9.30am – 1.00pm   
Saturday –  5 November

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