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 the world wide web, and information was generally passed on by word of mouth. There was very little documented research about it other than Gunther WFrank’s work and living in a sub tropical 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 elixr to aid my recovery. While we ended up sourcing some locally produced commercially packaged kombucha from Marion at www.kombuchaaustralia.com. However with the amounts I was needing it soon became apparent that I needed to start brewing my own 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, terrified I had ‘killed’ my SCOBY. While my intuition was intact, my confidence in being able to produce a healthy end product in tropical Darwin, Australia was greatly challenged. I continued on for another 6 years to brew and consume Kombucha 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 relative 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 ageing kombucha, my body was craving more wild fermented probiotics to support my compromised immune system.
Fortunately I am blessed to be surrounded by so many vibrant friends and colleagues who mostly believe in healthy body, mind and spirit lifestyles and was blessed to have a casual conversation with a girlfriend who mentioned she had been making sauerkraut. And so began my love affair with fermented vegetables.
Being diagnosed with psoriatic arthritis in May 2014 initially came as something of a surprise. Though on reflection, considering I’d had a low opinion of myself for most of my life, I wasn’t surprised with the information I discovered in relation to the impact of neglecting my emotional health for decades. The silver lining in all of this is that I have become a self motivated food medicine devotee, and as a healer, have discovered the power of practising the Art and Alchemy of Fermenting.
My intention is to provide you with inspiration, tools, information and support of discovering this lost Art and in doing so, bringing back the love and joy of owning your own health journey.
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