Caroline Gilmartin

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.

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

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