It all started with Kimchi for me. Living in Sydney, surrounded by a cultural mixing pot of wonderful flavours, the spicy, crunchy, cold korean cabbage dish opened my eyes to fermented foods and their delicousness. 14 years on my passion and admiration for this artisan world has only grown. Now its the health benefits that drive me, as much as the flavours. I'm a mum to 3 gorgeous boys and the last 10 years we have had to really focus on gut health and nutrition, studying, experimenting, researching and seeking everything I could. Cultured foods have been an intrigal part of that journey and I love passing the knowledge on as it has been done for thousands of years, small groups and hands on.