Traditional fermented foods the way they should be made - wild, slow, with nothing but quality ingredients and time. After 14 years, we've learned that the best way to get living foods into people's lives is to make them delicious. When it tastes good, you'll eat it. When you eat it regularly, the gut health takes care of itself.
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Gut Health and Fermented Foods: Why Traditional Wisdom Still Matters
There are whole shelves of books on gut health these days. It's overwhelming, and honestly, a bit absurd. When fermented foods become medicine and you're asking how much sauerkraut to "take," we've lost the plot. These aren't supplements - they're food. Here's what you actually need to know.
About Sharon & The Fermentary
My mother changed her name from Anje Zuidema to Anne Kathleen Green as a child, without telling her parentss - trying to survive an Australian schoolyard as a new immigrant. By the time she had her own children, Dutch language and food traditions had disappeared - fermentation, preserving food was something immigrants did when they were poor, not a heritage that was celebrated.
So I didn't inherit making sauerkraut. I discovered it, and had to kind of reclaim it and piece together an identity from old family recipe books. I took pieces and fragments from places I'd lived in - Malaysia, Denmark, Japan, Chicago, Seattle, Brussels.
What started as an interest, a hobby for and need for a longer term project, and for a nod to my heritage ended up becoming my life's work and bringing meaning when fermented foods began to play an important part in my daughter's health.
Fourteen years later, The Fermentary supplies retailers across Australia, and the cultural question has shifted from "Why buy sauerkraut?" to "How do I eat it?"
That's the work now - helping people integrate living foods into daily life, keeping traditional knowledge alive.
