On this week’s Sustainable Living Show, Jon chats with Sarah Arrazola and Greg Seymour about food preservation and fermentation. Sarah is the owner of St. Pete Ferments and loves gardening and foraging. She promotes fair food and social justice through her workshops. Greg, a former chef and owner of Pizza Gregario, champions local and sustainable agriculture.
They cover:
– The differences between pickling and fermentation.
– Which foods are great for fermentation.
– How to ferment grains and make sourdough bread.
– The health benefits of fermented foods.
– Tips for successful fermentation and how to troubleshoot problems.
– Resources for learning more about fermentation.
In recent years, interest in fermentation has surged. According to a study by the Food Industry Association, about 85% of consumers are curious about fermented foods. This reflects a growing awareness of their health benefits, such as improved gut health and enhanced nutrition.
But fermentation isn’t just about health. It has deep cultural roots. From kimchi in Korea to sauerkraut in Germany, these practices connect us to traditions and communities around the world.
For anyone wanting to learn more, check out resources like the National Center for Home Food Preservation, which provides valuable information on various preservation techniques.
You can find Sarah at her store, St. Pete Ferments, located at 326 DR MLK JR ST N, St. Pete, FL 33705, open Thursday through Saturday.
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