I have only just recently become a ‘Fermenteer’, one of that happy band that has re-discovered the ancient art of fermenting food.As I learned more and more about healthy eating and the incredibly important relationship between our gut and our health, I began to understand why just about every culture has its own …. well, it’s own culture.  There’s sauerkraut, soused herrings, sourdough and dill pickles from Europe, kimchi from Korea, natto and tempeh from Japan, yoghurt from the Middle East – it seems that people for centuries have recognised and benefitted from fermented food as a natural way of prolonging the life of whole foods and, brilliantly as it turns out, nurturing our health.