Maybe you’ve heard about the benefits of fermented foods… and you’re not sure where to begin.
Or maybe you’ve tried fermenting in the past…. but it was too hard, too confusing and too much to get your head around.
Or maybe you’re kitchen is starting to resemble a science lab…. and you’re wondering how the heck you’re going to convince your family to love these new found foods as much as you do.
Whatever the case may be: if you want to fill your fridge with ferments, convert your family and learn everything from sauerkraut to sourdough, then wash out those old mason jars and dive right in.
I’m Scarlett, a health coach, teacher and lover of all things food, fermentation, family and our simple life by the sea.
My husband, Dan is the experimenter and chief guinea pig. Anything we ferment he gobbles down with no hesitation.
Anjali (aka Jali pickle) is our daughter and inspiration, the reason that we’re here. The baby behind Cultured Baby.
Over the past few years we’ve pickled, brined, brewed and baked loads of fermented foods, drinks and goodies and we’ve learnt that:
Fermentation is simple. The key ingredient is confidence.
That’s where we come in. We’re here to share what we’ve learnt through recipes, tips and insights from our journey, workshops, private classes and coaching.
We have an instinctual approach to fermentation that focuses on local, seasonal produce, simple techniques and real live cultures.
We want to give you the skills and confidence you need so you can feed your families delicious, wildly fermented, probiotic rich foods.