The Rise of The Fermented Food Revolution
Olivia Wall is the founder of Wild Cultures and has launched some workshops to spread the word about fermented foods around the world. A childhood spent taking antibiotics for every sniffle lead to allergies, asthma and acne and it was only after extensive research that she realised the power of probiotic rich fermented foods, such as Kefir, Kombucha and Kimchi. Her health improved and the now mother-of-three felt compelled to highlight this on a global scale. Belle About Town decided to chat to Olivia about all things fermented as well as her first London workshops which are popping up in town this spring.
Tell us a bit about you
I’m half German, half British, I spent my childhood in Florida and now live in Sussex. Thanks to the 1980s US medical system I was given way too many antibiotics and my health greatly suffered as a consequence. I spent years trying different diets and supplements to make myself better but it was only after seeing a naturopath that I discovered probiotics and the positive effect they had on my health. Not long after this, I discovered probiotic rich fermented foods and I was hooked. I didn’t have to continue spending a fortune on probiotic tablets, I could make them at home in my own kitchen and they were way more powerful and effective. I’m now a super-busy mum of three and it’s really important for me to ensure that they are happy, healthy and fit.
What are fermented foods and how long have you been eating them?
People have been making and consuming fermented foods for thousands of years. Traditionally foods would have been fermented to either preserve them, change their flavour, change their texture, or make them more digestible. Fermentation happens when the correct conditions are created that allow beneficial bacteria and yeasts (aka probiotics) to flourish. So in the case of sauerkraut, by adding salt and water to cabbage it encourages the beneficial lactic acid forming bacteria (lactobacillus) to proliferate. It’s that lactic acid that gives sauerkraut it’s tart taste and preserves it. Luckily fermented foods can be very tasty and I’ve been eating them since I was a child. My German mum always had sauerkraut around but I only started really understanding the benefits probiotic rich diet about 10 years ago.
Why are they taking the food world by storm all of a sudden?
The importance of gut health is taking the science community by storm! We are constantly reading about the latest studies linking gut health to anxiety, depression, allergies, eczema, and more. Eighty percent of our immune system lives in our gut! These magical super foods like kimchi, kefir and Kombucha actually taste great but also heal the gut and in turn, our overall wellbeing and mental health.
When did you come up with the idea for Wild Cultures and what do you do?
After seeing the results of eating fermented foods first hand, I wanted to share my finding with other people so they could benefit. I started running Wild Cultures fermented foods workshops about five years ago and have never looked back.
Have you always followed this career path?
I have a degree in environmental sciences and have always loved healthy cooking and connecting with people over food. It’s not quite what I imagined I’d be doing but I totally love it!
How can you easily introduce fermented foods into your daily diet?
Try adding a bit of kefir to a smoothie. Add a bit of sauerkraut or kimchi to a salad. Try as many fermented foods as you can and see if you like them. If you do, then come along to a Wild Cultures workshop and learn how easy and fun it is to make them at home.
Do all your family follow this way of eating?
Yes, my kids love my kefir smoothies and probiotic ginger beer. My husband and I are addicted to my vegan kimchi!
You have workshops coming to London, tell us more
I’m really excited to be running two workshops at Kultured in Soho, which is a trendy pop up that is passionate about fermented foods. On March 27th at 6.30pm you can learn how to make sauerkraut, kimchi, and traditional fermented pickles and at the same tome on April 17th, I will be teaching people how to make Kombucha, kefir, and probiotic ginger beer.
Do you think we will be seeing more of you in the capital?
Absolutely! These are just the start of my work in London and I am really hoping people will come along, get involved and see for themselves how great fermented foods are.
If the Government could make one change to health in this country, what would it be?
Tax sugar like they do cigarettes and alcohol. Sugar is one of the most damaging foods for our gut and overall health and we eat way too much of it.
- For a 10% discount on any of Olivia’s workshops, simply add the code Belle10 at Eventbrite
