I have been working in the field of food fermentation for the last 15 years; I’ve a PhD in microbial genetics and I’ve used that and my recent experience to teach fermentation techniques and to write about them - I’ve now published two books on the subject, I have a Substack newsletter with a growing following, and I regularly post about and demonstrate making fermented foods daily on Instagram, as well as regularly teaching and demonstrating techniques. I am also an advocate for eating for gut health, reducing ultra processed food consumption, family eating and making things from scratch.
Caroline Gilmartin
Professions
Author, Cookery demonstrator, Cookery teacher
Special subjects
Lactofermentation ( kefir, kombucha, kimchi, sauerkraut), vinegar making, self-sufficiency, preservation of traditional methods, eating for gut heath.
Regular work
Teaching 16-25s at the square food foundation,
Running workshops
Writing Substack articles
Advisory boards / Awards
I am on the executive committee for the Fermenter’s Guild.
Languages spoken
English
Commercial interest
I run an online shop selling cultures for fermentation.
I occasionally make batches of fermented foods for local businesses, markets or special events.
Contact
- Email Caroline
- 07866 726048
- 5 Cliftonwood Terrace, Bristol BS84tz