By Shamsiya Hussainpoor
If you’ve ever wondered how to create delicious, probiotic-rich foods at home, ‘The Fermented Mother’ at Belgrave Library has just the event for you.
Jessica Scott, the founder and fermenting expert behind ‘The Fermented Mother’, will be hosting an exciting presentation at Belgrave Library tomorrow, 27 February, starting at 11am.
The hour-long session will introduce participants to the ancient art of lacto-fermentation, an easy and time-honoured method of preserving food that not only enhances flavour but boosts its nutritional value and supports gut health.
Ms Scott’s journey into the world of fermentation began over seven years ago when she sought better ways to support her body through nutrition.
“I even killed my first SCOBY,” she recalls, laughing. “But I learned that gold often comes out of failure.”
What started as a personal experiment soon turned into a thriving business, with Jessica leaving her corporate job behind after the birth of her son, Oliver.
“You could say the birth of my son led to the birth of my business,” she said.
Now, as the owner, operator, and everything in between at ‘The Fermented Mother’, Ms Scott is eager to share her knowledge with her local community.
“Fermentation isn’t just about the food. It’s about creating new passions, building confidence, and embracing self-love,” she said.
In her workshops, participants not only learn to ferment but discover how the process can nurture both their bodies and minds.
The upcoming Belgrave Library session will provide an introduction to lacto-fermentation, where wild bacteria and yeast naturally found on fruits and vegetables are used to create deliciously tangy and nutritious foods.
“We use salt to create a stable environment for the wild yeast and bacteria to thrive, and when making a soda, sugar feeds the yeast naturally present on the fruit,” she said.
Ms Scott’s belief that what’s good for the ferments is also good for our gut health is at the heart of her passion for fermentation.
She explains that using high-quality ingredients – like organic flour for sourdough starters – helps stimulate a thriving colony of good bacteria – this, in turn, supports a healthier gut microbiome.
Interest in fermentation has grown significantly in recent years, especially as people become more aware of their gut health.
Ms Scott attributes this rising interest to the increasing demand for ways to manage stress and feel better, and fermentation, she believes, is a simple and effective way to do just that.
At the Belgrave Library presentation, participants will learn how to create easy, safe ferments at home using excess produce from their gardens.
Ms Scott plans to demonstrate making cucumber kimchi, a vibrant hot sauce using capsicum, tomatoes, and chillies, as well as the classic sauerkraut.
“What we feed ourselves is an act of self-love,” she said, and this workshop is a perfect introduction to that philosophy.
The presentation is free to attend, but bookings are required.
To secure your spot, call Belgrave Library on, (03) 9800 6489.
Don’t miss the chance to learn from a local expert and take the first step toward a healthier, more delicious way of eating.
