We have run two wild fermentation workshops this month at Daynes Farm with the amazing Hannah Walker from Gather & Nourish .
Fermentation offers a simple yet powerful way to preserve surplus fruit and vegetables, something that we work tirelessly to rescue and redistribute here at Food in Community. Each session brought a different selection of seasonal produce, giving us the opportunity to get creative. We experimented with a variety of vegetable combinations, herbs, and spices, alongside some of our favourite wild greens currently in abundance—wild garlic being a clear highlight.
Beyond the exciting flavour transformations, fermentation also delivers impressive nutritional benefits, supporting gut health and enhancing the natural goodness of the ingredients.
During the workshops, we created a vibrant range of ferments, including wild garlic kimchi, tomato and three-cornered leek salsa, pink kraut (featuring red cab
bage, beetroot, apple, and ginger), pak choi and leek kraut, and an Ethiopian-inspired cucumber kimchi made with berbere in place of traditional gochugaru.
For many years, Food in Community has been doing incredible work to improve access to nutritious food across South Devon. With recent government funding, we’ve taken a major step forward by building a community food production facility designed to transform rescued organic produce, which might otherwise go to waste, into healthy, ready-to-use meals for those who need them most.
We need more support to help bring this vital space fully to life. If you’d like to be part of a positive shift in the local food system, please consider supporting and sharing our crowdfunder. Together, we can help make a lasting difference.
Donate to crowdfunder here