Fermentation and the Energetics of Food with Tom Rothsey

Next date: Sunday, 09 November 2025 | 09:30 AM to 12:00 PM

Fermentation predates recorded human history. Our ancestors knew the processes of the natural world and worked with these to our advantage. In an age without refrigeration, preservation of the harvest and the seasonal gatherings was crucial to our success as a species. We learned to divert the natural tendency of food to decay once separated from the life force into avenues of enhancement and augmentation – we learned to make our everyday foods into super foods.

You are invited to a casual meeting discussing all the ways fermentation benefits our bodies. A self-brining ferment (Sauerkraut with ginger and lemon myrtle), and a ferment in brine (Sauerruben, time for the humble turnip to shine), will be demonstrated. While this is happening, we can discuss the energy of our foods. We can discuss the notions of honouring our food, of aligning our food with our own unique bodily needs, and of imbuing our food with the love we hold for those who will consume it.

Everyone who comes on the day will be later emailed a free pdf copy of Tom Rothsey’s 108 page book on vegetable fermentation. The first half gives clear instructions for safe and successful fermentation and also contains an info dump for those who want the science.

Plus, a bit of casual banter. The second half is all recipes with common ingredients (except maybe for the Tongbachu kimchi) and clear instructions.