A bit about Get Fermented!
I'm a constant work in progress!
Live each day as though it is your last!
Hello and welcome to Get Fermented! I'd like to share a bit about why I started Get Fermented: The Art and the Alchemy of Fermenting in the Tropics.
My own journey to fermenting food started way back in 1994 when I was first introduced to Kombucha through the complimentary healing fraternity I then belonged to. This was before www (world wide web) existed so information not for the general public was generally passed on by word of mouth.
There was very little documented research about kombucha let alone fermenting other than Gunther W Frank's work. Living in a subtropical climate back then it soon lost it's appeal as the weather warmed up and life got busy raising three children, working full time and trying to life a self-sufficient lifestyle.
Fast forward to 2009 when I was in the midst of a monumental healing crisis and a very dear girlfriend sent me a text message asking if I had heard of a weird mushroom tea called Kombucha. As it transpired, my immune system was severely compromised and my psychic girlfriend had received vital information for me to return to the ancient fermented healing tonic to aid my recovery. We ended up sourcing some locally produced commercially packaged kombucha from Marion at . However, with the amount I was consuming it was obvious that I needed to start fermenting my own kombucha again.
On a very slow road to recovery, I'm sure in those first 6 months I nearly drove dear Marion insane with my panicked emails and phone calls. Having lost so much confidence in my own judgment during this healing crisis, I was terrified I would 'kill' my SCOBY.
As my intuition slowly returned, my confidence in being able to produce healthy kombucha in tropical Darwin Australia was greatly challenged. I continued on for another 6 years to brew and consume kombucha regularly and while I had endless varieties I reached a point in 2013 where the taste no longer appealed.
In the meantime, I had been dabbling with dehydrated milk kefir grains to ferment coconut milk and had average success given the humid conditions etc. Not a fan of having to continually buy more dehydrated grains, I searched online for alternatives and finally sourced some fresh milk kefir and water kefir grains interstate. Alas my success wasn't great and while I was grateful I still had some aging kombucha, my body was intuitively craving more wild fermented probiotics to support my compromised immune system.
In 2016 I partnered with my dear friend and fellow fermenter Rena Walker. Rena is a kinesiologist, pilates instructor, health and wellbeing practitioner and principle owner of Darwin Health Care. Having known Rena for years, as a client and a colleague, our great love of fermenting for food medicine, glued us together. It made such good sense for us to partner up, and we haven't looked back.
By 2017, I was travelling extensively for my coaching/training and consulting business, and so Rena kindly agreed to take on facilitating workshops, using my materials.