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Why are fermented foods so special?


Fermentation is the natural process by which friendly yeasts and bacteria metabolise the carbohydrates in food. Nutrients such as enzymes, vitamins and minerals are boosted and become easier to digest and complex flavours are developed. Not only that, but the presence of these live organisms are probiotic and contribute to the diversity of gut bacteria (gut microbiome). This matters because studies now show what tradition has long believed, that gut health has a direct affect on our general health and well-being.

In short, fermented foods are more digestible, more delicious and more nutritious than the raw ingredients they are made form.

 
 

Bath Farmers Market

Every Saturday
We are still open during Coronavirus lockdown

Selection of our Kombucha, Sauerkraut

& 100% Apple Juice range

Kombucha

 Gunpowder green tea, lime & elderflower, ginger & hibiscus, elderberry & lavender

 Pu'erh black tea, lemon & hops

Classic Sauerkraut

Kimchi

Piccalilli

Beetroot & Horseradish

Mexican

 

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Glorious Yogurt

There can be little else to match the magic of fermentation as it transforms many foods to become more nutritious and delicious. Yogurt is one of those things that I always marvel at, sublime creamy and amazing. Homemade yogurt is both straightforward to make and when it is as cheap as milk you can use liberally, as a desert, a marinade or to accompany so many foods on your plate. think curry. Firstly use the best milk possible, full fat unhomogenised is best. You'll need milk we do batches of 2 or 3 litres, a pan, a thermometer, glass jars - I use mason jars of 1 Ltr size but any large jar will do. Firstly heat the milk to 92 deg C for 2 minutes - this step is called scalding the milk, H

 

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Glastonbury Ferments, 145-147 Park Lane, Frampton Cotterell, BS36 2ES

Mobile: 07928 498824

 

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