C (4:16)

And so if you're coming to this from someone who's completely new, what do you need? What's the most straightforward way to begin?

A (4:26)

I think it's really important first of all to understand that it's an art as well as a technique. So doing something fermented leaves a lot of open space. It's like a canvas, an open canvas for an artist. You know, you can do a lot and create a lot when you start going down that path of fermentation. So if you're just starting out, personally, I would recommend starting out with something very simple. And it's easy to find simple recipes on the website or any website or just by doing some simple research. Sauerkraut or kimchi, things like this are just so simple to do. Sauerkraut basically is just going to be chopping up cabbage, giving it a little massage with your hands, adding a bit of to release the water, and then adding a bit of salt to that and keeping it submerged and then just letting nature do the rest for waiting one to two weeks or so and keeping an eye on the process, that's really all that's involved. It couldn't be much more simple than that. Kimchi is in essence really the same thing. You're going to add some other flavor elements and the Process only takes one to three days or something of this nature. It's really a quicker way to do kind of a fermented food. Doing something like a batch that I continue to have going or have going currently. And I started those like in July or something. I use preserved lemons in everything. It doesn't have to be Moroccan, but it gives you that little special bit of flavor burst. And so to get started with something like that, it's really, you need a glass jar, you need some kind of or fermentation crock, a ceramic crock or something like that. You need something that's going to create a weight to create, to keep the vegetables submerged. That's really important because it needs to be in an anaerobic environment without oxygen reaching the food. If it does reach the food, then you're going to have problems with mold development, things like that, which will ruin everything. You know, a lot of times you're going to need something after it's done to create that airlock or to seal it using non reactive tools. Really simple wood or silicon works fine and often like a scale or a thermometer. And you know, from there it's really just getting started and choosing something really, really simple to start off the process because it's, you know, it's sort of like going to school and kind of like doing, doing those first little scientific experiments. Let's see what happens when we, you know, cut up some lemons, put some salt in it and then watch it sort of ferment. Watch the process happen over a few days, turning cloudy and then you know, starting to see bubbles sort of react. And then managing the whole process over a period of anywhere from a week to a month at just room temperature and seeing how everything changes, you know, checking it every day, checking the smell, taking a little taste of the liquid that's in there and you know, and really having fun with it. Brings a lot of excitement to the food you're making. You know, it's. Yeah, of course it's going to take a while and patience are key, but it can't be more, more simple but also more entertaining. You know, I think it's just really that, that way, that's the way to get started in my opinion.

C (8:08)

And if it, if it went wrong, so, because I mean we're talking about like food that we're not eating for two weeks, three weeks, four weeks.

A (8:20)

Exactly. You're intentionally using bacteria.

C (8:23)

Yes.

A (8:24)

You know, so yeah, you do have to be a little bit careful and certainly that's always going to be A concern, and it's something you need to keep an eye on while you're. While the process is going on. So if it does tend to go bad, your nose will be your biggest judge as to whether that's off or not. And generally, if it smells bad, really bad, you don't consume it. You throw it away. And if mold starts to develop on the top, you just know, okay, that batch went wrong, and you throw it away. And everybody that does starts off in fermentation is going to have eventually a batch that's going to go off. You know, that's just part of what. What happens in the fermentation game. And when it does, you'll know really fast, oh, that didn't work, because it's not going to be sour. It's going to have something that's. Well, it's quite frankly going to smell of death, you know, and so you don't necessarily really want to put something like that in your. In your mouth.

C (9:36)

So for me, I think the key was what you said about the keeping it underwater.

A (9:41)

Yeah.

C (9:42)

So that. So I make. Well, I make a few different things, but if I'm making sauerkraut, then I have a reasonably large bowl, and then I put a plate that's smaller than the diameter of the bowl. Or firstly, I say it's got the water, then I put cling film over it, then I put the plate on it, and then I have a kilner jar that ultimately it will be stored in, but temporarily. I just fill that with water, and then that just pushes the plate down. And as long as everything's underwater, then I've never had a super mold problem.

A (10:13)

That's right. And that's one of the most basic key elements in lacto fermentation, is keep everything submerged. Recommended to me one time, it was really a cool idea. You see it in recipes. You know, get a weight to weigh it down and, you know, a rock or something like this is what you often see in recipes. But I came across an idea one time that stuck with me. This was years ago, and I've used it ever since. So I just take, like a normal Ziploc freezer bag, and I just pop it over the top of the jar and then just fill it with water. And the water acts as the weight and keeps everything submerged and fills in all of the gaps. So it's. It couldn't be any easier to use a weight than something like that. And then it's, you know, it's really simple to just change that or take it off and then refill it and keep everything submerged. I think that was probably the, the biggest game changer for me because I was always struggling with now what kind of weight am I going to fit into this opening here? That's going to keep everything down and then invariably something would come up on the sides, you know, of whatever you're using. And yeah, that was always a bit of a hassle. But the water works great. It really spreads out and keeps everything nicely submerged.

C (11:33)

A lot of people will be familiar with fermented foods from a dairy point of view. So I think probably one of the most popular has to be yogurt. But equally kefir is traditionally made with milk. So can you make these OMs friendly?

A (11:51)

Absolutely. Yogurt is basically going to be just you can make it with any sort of plant based milk. I find that the best ones are the ones that tend to be the highest in fat content. So soya works find the best in terms of making a nice creamy yogurt. You see all the time that if you go out and shop that people are using coconut a lot. I don't really find that it's necessary to go down that route. Soy works perfectly fine. A nice thick oat milk will also work. And basically what you need is just some sort of plant based yogurt starter. And those are pretty simple to find these days in any health food store or online you can get something like that. And so the process, if you're making yogurt at home, if you want to do that, and a lot of people end up doing that about once or twice and then they realize they can just go buy it really simply. But it is fun to make yourself. And basically you want to heat the plant based milk up to a certain temperature I think is around 180 degrees Fahrenheit, which is about 82 degrees centigrade. And then you cool it down to around 110 Fahrenheit or 43 centigrade. And once it's cool, then you add your starter to that, mix it together and then you have to incubate it. And that's where a lot of people have the issue is keeping that constant temperature between 38 and 40 degrees centigrade, something in that nature for six to 12 hours. How do you do that? Some people wrap it in a warm towel, but mostly the best way to do it is you have some sort of yogurt incubator which is if you're going to make a lot of yogurt, that's a worthwhile investment and that will keep that constant temperature and that then it's done. And you know, you take a little of that yogurt that you just made, use it to start the next batch and enjoy what you just made.

C (13:59)

So I mean, I remember as a child we used to do it with milk yogurt and we had a yogurt maker. And so it's really straightforward because it did all the. So the temperature is the same as with the.

A (14:11)

Exactly. It's the same.

C (14:11)

So you could still use exactly the same equipment.

A (14:14)

Exactly. And that's why I think soy milk works the best. Because soy milk without any additives and unsweetened soy milk is what I'm talking about here, is going to have almost the same characteristics as normal cow's milk. And so that's why it functions really well in the yogurt environment.

C (14:39)

And you could buy a store bought soya yogurt as your starter.

A (14:46)

Yeah, exactly. You can do that easily. You'd need a little bit more because those are going to be pasteurized. So it depends on how much of the living elements are still in that yogurt. But you can do that for sure. But you can also easily find yogurt starters anymore. Plant based yogurt starters.

C (15:08)

But like you say, it would never be economic to do this because by the time you bought the equipment.

A (15:13)

Exactly. It's one of those things that's more fun than anything else. I know we'll probably talk about sourdough bread in a bit, but you know, it was the, it was that craze of sourdough that overtook everybody at the beginning of the, should I say the COVID years.

C (15:28)

Well, no, it wasn't.

A (15:29)

Everyone in Covid locked down. Everybody's like, oh, crazy, I have to make my own bread, so why not make sourdough? Great. Everybody did it. Then they realized, oh, you got to keep it alive. Nobody wanted to take care of it anymore. And then you had the, the next pandemic of dying sourdough cultures around the world. And everybody just realized you can just go buy it much easier.

C (15:52)

And how about kefir? So kefir is normally a milk based product.

A (15:56)

Yeah. Do you make it? Do you make kefir?

C (15:59)

We do. We do. So I do know the answer to my question, actually, because there is also available is water. Kefir.

A (16:04)

Yeah, exactly. For those that aren't familiar, kefir is sort of an interesting process to make. So they call it kefir grains, but it's really not a grain at all. It's More of like a little gelatinous kind of bead, if you will. And it's basically just a symbiotic combination of yeast and bacteria, much the same that would be used in making kombucha, for instance. And they're just little beads that are going to feed off sugar. So basically you're going to sweeten the water that's going to feed off that and then you drink it basically. But it's not going to have the same sort of tangy, acidic note that like a kombucha would have.

C (16:49)

We have both in our house. So it is a different flavor. So I think people prefer one or the other.

A (16:55)

Exactly, exactly. And they also have quite good health properties to it, you know, and from a probiotic standpoint and that sort of stuff.

C (17:04)

And I think with those with. So with kefir and kombucha, I'd say that the flavor actually is coming from. You do it like a second ferment. So you have. You ferment it and then you can add fruit to it, which gives it the flavor. You have somewhat of a flavor. I mean, kombucha is sort of tea based, isn't it? I guess. I guess you could make kombucha with water. It wouldn't. It would work, wouldn't it? But. But the flavors coming from the things you add to it. So then you try out different things. We're talking earlier like ginger and lemon works quite well.

A (17:34)

And just out of curiosity, because this is a question that always comes up with someone that's just getting started on kefir or even kombuchas because they multiply. So those little kefir grains will multiply with every time you make it and then you're left with suddenly more than you could possibly use. So what do you use them for?

C (17:58)

We don't use them for anything. We haven't. We don't know of a good use of them. They go into the green waste.

A (18:06)

Yeah, I know a lot of people did this. I did this when I was making a lot of kombucha is there's a lot of local communities of makers of kombucha or kefir that share their multiplied grains. Or in the case of kombucha, it's called the Scoby, which is sort of around disco like thing.

C (18:28)

So I have given Scoby's away to people. My wife found a thing online that said you could make a snack from them by grilling them. Don't try it. I don't know where she found this. It was hideous. It was like eating leather kombucha.

A (18:45)

So kombucha is basically what we're talking about, for those that don't know is kombucha is made with brewed green or black tea that's been sweetened. Usually a little bit of older kombucha or even distilled white vinegar is added to it. And then what's called a scoby is added. Yeah, it feels a little bit like plastic, in a way, and it's a disc sort of shape. And with each round that you make of kombucha, a new layer develops. And so over time, it goes from about that thick to about that thick to about that thick. And it just keeps getting bigger and bigger. And you can peel off the layers, which are sort of interesting. So that it takes. The process takes about. It depends on the temperature, but anywhere from three to seven days until it becomes really sort of tangy and bubbly and whatnot. And kefir is basically going to be the same process, but you. The little beads are different than the scoby that's used for kombucha. So you're going to be still left with more kefir grains than when you started the process.

C (19:59)

And the only thing I'd say, actually, from our experience of it, is that the second fermentation you normally do in a sealed bottle and then it gives it a bit of a fizz. You need to release the pressure at least every day.

A (20:15)

Exactly. And be cautious of using a glass container in that because it will create a lot of pressure.

C (20:22)

I mean, we do use a glass. I mean, glass containers will take. You know, champagne is pretty highly pressured, so.

A (20:29)

True. But if you forget about it in the refrigerator, you're gonna have a mess to clean up.

C (20:33)

And you mentioned sourdough. So sourdough, that's fermented, is it?

A (20:39)

Yeah. So sourdough. You mean sourdough bread? Yeah, yeah. So the main difference between, like, sourdough bread and commercial bread is going to be in the leavening agent. And so sourdough is typically made with what's called a fermented culture of wild yeast and bacteria. So it's basically going to take the yeast from. That's all around us all the time, and you're creating a culture, and there's a process of making that culture, which we can discuss in a minute if you'd like. So you go through that. It takes usually around a week to get a sourdough starter going. And once you get it, that's sort of Your wild yeast, which is a combination of wild yeast and the bacteria. And so you're using that to ferment the bread, to actually give the leavening in the bread. So the fermentation generally takes longer than using commercial yeast, something you would buy in a store. The flavor is going to be much different, so it's going to have a sort of that acidic quality, whereas commercial bread is just going to taste doughy. The texture is different. So the crust usually on sourdough bread is going to be a little bit crustier and the dough inside will be a little bit chewier. The shelf life will be much longer than traditional store bought bread. And of course, there's some benefit nutritionally because of the process of the fermentation. It sort of breaks down some of the gluten a little bit. So it's going to be easier to digest for most of the people. Not necessarily for people that are going to be intolerant to gluten, but for some people that may be on the edge, sourdough would be definitely easier to digest than something commercially, you know, and it's a fascinating world. I was just in Provence a few weeks ago and we walked into this small town bakery and this single baker was there and he had the whole town. He had basically a monopoly and he made his own ferment. So he only baked maybe about six or seven different kinds of bread. And he had several different kinds of wild ferments in there. And he was so passionate about his whole process that we walked in there and showed a little bit of interest. He just was, you know, suddenly we had these buckets of wild yeast thrust in front of our face to go smell this and smell that, and just so pleased with and passionate about making the bread a specific way and having it taste a specific way. And it was incredible. It was just an incredible experience and a taste sensation. And it really did last. We bought probably more than we needed to. And so, you know, Maybe it was 10 days later and it was still fine. They hadn't gone really dry and hard like a lot of commercial bread would at that point now. It was unbelievable.

C (23:53)

It's really great having freshly made nice bread.

A (23:56)

Yeah.

C (23:57)

But you are committing to doing it quite regularly because I think it was. You're basically adding flour, adding water, taking out starter, making bread. You're making bread every other day probably at minimum. I'd say you probably need to kind.

A (24:14)

Of commit to those that don't know. I'll just run down the process. We can include this in the show. Notes Also, but if you wanted to make your own starter, it's basically just taking about 50 grams of whole wheat flour, mixing it with 50 grams of water or 50 milliliter of water and just putting it in a clean jar and mixing it. So, and then letting it stay, you know, you put a cloth over the top of it, there's no need to seal it and, and you just let it sit at room temperature for 24 hours. So the next day you have to take half of that mixture and get rid of it. So discard it. You hear about sourdough discard all the time. So you're taking that and then you take another 50 grams of flour, you can use all purpose flour at this point, mixing it again with, with equal amount of water and then mixing that into the remaining bit that you had going and then you let that go 24 hours and you repeat that process for about five to seven days until you start to see it kind of rising up in the container and then you can definitely smell the acidic quality to it. So then you're left with a sort of child that you have to take care of now because they will die if you don't pay attention to them. And they need to be regularly fed. So you can discard all but about 50 grams of your starter, which means you use that bit to make a bread, that's your leavening for the bread and you have 50 grams of your starter and then you go to that process again at 50 grams flour, 50 grams water and adding that back in and then that's your feeding. And so that needs to be done on a regular basis. So you're right, you're either going to be baking bread regularly like every day, or you're going to be discarding a lot of dough on a regular basis to keep it well fed. Now you can refrigerate it, in which case you only need to feed it about once a week, week instead of every day. As long as, you know, you bring it to room temperature, give it a good feeding, you know, let it come up a little bit and then pop it back in the refrigerator.

C (26:32)

Ours did survive a two week holiday actually.

A (26:34)

Exactly. You can do that, you can even freeze them. There's a way to do that if you're gone for an extended period of time. But it's challenging to bring that back to the life, as you can imagine.

C (26:47)

And the only other thing I would say that we did the jar that we had it in, using a dry white marker to mark how high up it was and then you can see it growing. Exactly like, you're not just imagining it. You can see, all right, it was there. All right, it's gone up. And then we kind of knew, like, okay, that's. That's the fifth. That's our sort of how much we take out level.

A (27:09)

Yeah.

C (27:09)

And that's where we want it to be when it's sort of.

A (27:12)

And this is the fun part of food, isn't it? I mean, it's when you start experimenting a little bit like this and you start getting into it. I mean, I don't make my own sourdough bread every day. You know, I'll do a starter and keep it going for a bit, but, you know, I run out of patience just like everybody else. But it is really cool to get into that and start figuring things out and playing with different proportions and, you know, adding a little rye flour in there to give it a little, little bit of a different flavor instead, you know, and you can. You can play around in that particular arena and just create different things. It's. It's fantastic. It brings a lot of joy to food.

C (27:54)

And also when we started it, I had a tip. If you add some organic green grapes.

A (28:01)

Yeah.

C (28:01)

Just sliced in half. Add that to the. It. I guess they have the yeast on the exact.

A (28:08)

You can do it with actually any fruit. You can use like an apple or something like that, and just pop it in at the beginning. It sort of kick starts the yeast process. The yeast and bacteria. Just remember to take it out.

C (28:23)

Okay. So some other techniques as well, which people might not be aware of. Fermentation. Pickling would be a big one.

A (28:35)

The biggest difference between. A lot of people confuse the two. What's the difference between pickling and fermentation? So there is a major difference. Both of them are going to preserve the food, but then the nutritional aspect afterwards is much different. So fermentation, when we're talking about fermentation, in this particular case, we're talking about what's called lacto fermentation. So it's basically going to be adding submerging vegetables in a brine of salt, salt water or salt. And the juices from the vegetable, it's going to be in an anaerobic environment and it's going to be allowed to have the bacteria ferment the vegetables. And that's what's going to create that sort of lactic acid. That's why it's called lacto fermentation has nothing to do with lactose. It's just the terminology that's going to preserve it's going to create probiotics, different flavors, that sort of thing unlock different flavors as well. Pickling is different in the sense that it's going to be primarily in an acid solution, so typically vinegar. So you're going to preserve the food, food in that generally it's not going to be allowed to have any bacterial growth. So the bacteria is not allowed in pickling, whereas it is in fermentation. It's a faster process, but generally it needs to be heated as well. And then it produces that sort of sour, tangy kind of aspect. So you can do quick pickling as well. That often done. I do it a lot with onions, slice onions, you add a little vinegar, you can add a sweetening agent to it. I like adding a little bit of chili into it as well, kind of in salt, and then massaging it all together and letting it sit for a half hour. And then you have basically a very fast pickled onion that you can use in a salad or however you want to use it.

C (30:37)

But then that doesn't have the probiotic benefits of fermenting. Okay.

A (30:42)

It's going to have a nice flavor and you can keep it a little bit longer, but it's not going to be nutritionally the same as doing something that's going to be fermented.

C (30:52)

Okay.

A (30:53)

And that has to do with the bacteria, and that's really the primary difference.

C (30:58)

So there was one thing that was mentioned. We had Michael Greger on an episode which was he was saying, you've got to watch out for the salt content, because as you mentioned, things like sauerkraut, kimchi, they have salts used as part of that brine. So is that a concern?

A (31:17)

Well, it would be a concern if you put in too much salt, but, you know, that's my view on that. I understand what he's saying. And I think that if you're eating large quantities of sauerkraut or kimchi or large quantities even of something like miso or using soy sauce a lot, you're going to want, you know, there is a lot amount, a lot of sodium in there. And so, you know, that is going to be a concern. It might even be more of a concern with people that are on medication also. So that's a good reason to, you know, discuss that with a health professional. That's certainly nothing I'm going to be aware of other than I would ask that question if I wanted to consume a lot of those products. For me, I think getting the salt right is the main thing. So if you're making Sauerkraut. The process of making sauerkraut is really simple. So you're slicing up the cabbage, you're adding a little bit of salt, you're massaging it, releasing the water, and then you're letting it ferment. But the salt amount is what's critical. And recipes are, or going are there for a reason. So generally you're only going to be using a very small amount, you know, something like a 1% or something like that salt solution, 1 to 2%. It varies depending on what you're trying to do, is how much salt you're actually using. But you don't need a huge amount to allow that fermentation process to occur. So, yeah, there's going to be salt in it. That sodium is not going to disappear during the fermentation process, you know, and I will leave it sort of at that. For me, I have no qualms about eating sauerkraut during the cold season, you know, once or twice a week or whatever, or kimchi and that sort of thing. I'm not that concerned. Concerned about it. But for someone that's maybe interested in watching their sodium consumption for whatever reason, that would be something to look at.

C (33:28)

Yeah, but it's part of a balanced diet when you're having lots of other food.

A (33:31)

Yeah.

C (33:32)

Okay. And, and, and so we mentioned a little bit with you mentioned miso. And so I'm guessing most people are not going to make their own miso or soy sauce. But something that came up was koji. So what is koji?

A (33:52)

Well, that's another way to ferment. So koji is basically a cultured mold. And so that mold is going to be applied to something like a grain, rice or barley, typically, or soya. And the enzymes in that mold are going to break down the proteins and the fats. And that makes it basically a catalyst for fermentation. It speeds up the process and opens up different flavor combinations or different flavors that might be in that soybean. Right. And so through that process of the enzymes mixing, it's going to release different things, and that's why you're going to have different flavors. So let's take miso, for instance. So miso is basically, you're going to have the koji mixed with cooked soybeans. I think they're cooked, and that process then is going to get mixed together, and that paste that's going to result is allowed to ferment for a very long period of time. It can be anywhere from a year to 30 years. I mean, they can let it go really a long time to change the complexity of the flavor. And some really old miso that's been produced in a certain particular way is going to be extremely dark and it's going to have a flavor that there's no other way to describe it other than it tastes very meaty. It tastes very much like eating a piece of meat and when it's not at all. And that's what that sort of process is going to do. So koji, there's a lot of interesting things that you can do with koji. It's not the thing that you're going to necessarily. You can make it at home, but generally it's better to just find a source and purchase it. And so there are some interesting things, things you can do with it. You can make quick ferments with vegetables overnight in a grain or something. And you can basically ferment a carrot or a cucumber overnight in koji and it'll be a very interesting texture the next day and flavor. But you can make a particular kind of drink called, called amazaki. You know, just different things like this that you can do with koji. It's just a different way to, to begin the fermentation process and from those things. So.

C (36:31)

Those soy based products and miso and soy sauce and I'm guessing it's going to give a sort of Japanese flavor. They seem, they sound like quite oriental.

A (36:45)

Exactly, exactly. And I think that that's another benefit, you know, of using these kinds of fermented foods. Because for instance, I use miso quite often. It's kind of the darling in cooking these days. You see it a lot on cooking shows and people doing miso glaze this or that. But miso is very useful in terms of. And there are of course different kinds of miso, but in terms of adding that sort of umami aspect to food. So for instance, I make these Japanese sort of potatoes that are long cooked boiled potatoes that have been sort of braised in this miso mix. And they're just sort of a really rich, golden, dark color that has a very fantastic flavor because of the miso that in it. And I think that that's the kind of thing that you can do to add a different element to just something so simple like boiled potatoes.

C (37:46)

Something that's really popular at the moment is apple cider vinegar. Certainly there are health benefits. So can you make that yourself?

A (37:56)

You can. It's really simple to do. You can just get some apples, chop them into some pieces, put the pieces in a Large container and cover it with water. Basically, you're going to add sugar to get that fermentation process going, and then you're going to cover it with a cloth and basically let it sit for two to three weeks, you know, keep the bugs away. You stir it, you know, fairly often. You strain out the apple pieces, and then you take that liquid and let it ferment an additional two to three weeks. And then that will create what's called the mother eventually. And that, that creates the acidic acid with the thyme, that fermentation process. And that's what's going to give it that sort of vinegar flavor. So it is really simple to do. And you can do that really with almost any fruit. Fruit, you know, you can make BlackBerry vinegar if you want, using kind of the same process. So it's just allowing those natural yeasts and bacteria to work on the sugar, which you're going to add to it and allow that fermentation to occur. Strain it out and let the liquid continue to ferment for a period of time. You should give it a go.

C (39:17)

Well, I was going to say. So there's two questions I had. Firstly, if people wanted to give it a go and they've heard about all these things, you could make kimchi, kombucha, sauerkraut vinegar. What's the easiest one to start with, do you think?

A (39:34)

Well, sauerkraut is going to be the easiest. I mean, any of the kombucha will be also simple to start, although you'll need to get with the scolby from somewhere. Kefir is the same thing. You just need to get the kefir grains to get it going. But if you wanted to do just a simple fermentation, certainly preserved lemons, which is just basically fermented lemons, it's just salt lemons and lemon juice. And then, you know, you don't want to cover it with the lid for the first week or so. You want to just use a cloth and allow that fermentation to. To occur just with a cloth, because you want the outside yeasts and bacteria to come in. You don't want to close that out. But you got to make sure you keep everything submerged. Doing something with cucumbers and just making your own salt. Fermented pickles, it's something I do every year when we get them, you know, like almost like the cornichon, you can do them with the small ones. And it's basically exactly the same process, making preserved lemons, it's just in a solute in a water and salt brine and just allowing those cucumbers to sit in there and ferment at around 21 degrees centigrade, you know, for about a week, a week to two weeks, depending on the conditions of everything that's around. But it's really simple to do, do and watch as you go, and then you'll be amazed at how they taste. And it's kind of a fun process to manage.

C (41:12)

Okay. And just finally. So I think you've given people a good. Hopefully you've inspired some people to get started and some good tips. But is there anything else you'd like to share with our listeners about fermented foods?

A (41:27)

Fermentation is an art and a science. It's, you know, it's an opportunity to experiment and to explore different things that you can do with food. And the idea is just have a little bit of fun with it and hopefully be comfortable enough to say, I'm producing something that's really good for me, you know, and this is actually going to benefit me. It's going to benefit my microbiome. It's going to benefit my life by doing this. And so I. And it's fun, and I think it's a process that can be just really enjoyable, especially if there are kids in the household, because anything with, you know, playing with food and what's going on with food, kids are just kind of like, drawn to it, like a magnet. They get really interested in that sort of thing. It's like a science experiment at home. But just be cautious of keeping things, you know, submerged, keeping an eye out for mold development, those sorts of things. And, you know, it's better to err on the side of safety. And if you're not 100% convinced that something is going to be safe to eat, then just don't eat it. Just start over.

C (42:38)

Okay. And with that, thank you very much for joining us again, Jack Nutty.

A (42:42)

It was great talking with you, Jeff, and catching up. And again, we'll put all of this out on the show Notes I know in my newsletter. For those that don't know, I write a newsletter called Vegan Weekly that I publish on Substack. And I will be writing a lot about fermentation in the coming weeks. So that's a good place to turn. Also, if you need some additional ideas and tips.

C (43:04)

Okay, thank you.

B (43:07)

Thank you for listening to this episode of Living well with Ms. Please check out this episode's show notes@overcoming upcomingms.org podcast. You'll find useful links and bonus information there don't forget to subscribe to the podcast so you never miss an episode and please rate and review the show to help others find us. This show is made possible by the Overcoming Ms. Community. Our theme music is by Claire and Mab Dean. Our host is Jeff Alex. Our videos are edited by Lorna Greenwood and I'm the producer, Regina Beach. Have questions or ideas to share, email us@podcastvercomingms.org we'd love to hear from you. The Living Room with Ms. Podcast is for private, non commercial use and exists to educate and inspire our community of listeners. We do not offer medical advice. For medical advice, please contact your doctor or other licensed healthcare professional.