Sharon Flynn, founder-owner of The Fermentary, shares the power of fermented foods to improve gut health, add fabulous flavor, and preserve seasonal abundance.  She tracks her journey from experimenting with fresh and cultured foods as a teenager in Australia, Malaysia, and Denmark to mastering the art of fermentation while living in Japan, Belgium, and the United States.   To support her daughter’s recovery from a serious illness, Sharon harnessed the healing work of kefir, sauerkraut, and other probiotic-rich foods, then leveraged her fermentation expertise into a thriving business.  Listen as she humorously recounts her transition from mom selling kefir out of the trunk of her car to go-to fermentation whisperer for Australia’s most famous chefs and restaurateurs.  Rather than sacrifice her principles and wellness to large-scale production, Sharon scaled down, and reprioritized nurturing community and belonging. In her cozy shop in Melbourne, her in-person classes bring people together and celebrate the food stories of local cooks and farmers.  Sharon will get you fired up to “go with your gut” in every part of your life, trust your intuition, and lead with your passion and creativity. “Do what you’re drawn to. That’s what the world needs from you.”   TESS’S TAKEAWAYS How A Single Mom Turned Her Passion For Fermentation Into A Successful Business.  Celebrate the Connections Linking Fermentation, Food, Health, and Community.  The Healing Power Of Fermented Foods and Their Impact On Gut Health.  Preserve Seasonal Abundance by Fermenting Local Fruits and Vegetables.  Sharing Knowledge and Stories are Essential Ingredients in Our Food Journey. Trust your Intuition When Cooking: Follow your Heart and Senses to Hit the “Sweet Spot.”  Big Is Not Always Better—Scale Your Business to Fit Your Vision and Values.  Work on What You Love, and Invite Others to Celebrate With You.   ABOUT SHARON FLYNN  Sharon Flynn is widely regarded as Australia’s top natural fermenting expert. After spending years mastering the techniques and flavors of traditional slow fermentation in Denmark, Japan, and the United States, Sharon established The Fermentary to sell her kefir, sauerkraut, kimchi, pickles, and mustards. Using local fruits, vegetables, botanicals, and spring water, she creates naturally cultured probiotic-rich foods and drinks with minimal intervention. Her artisan products have won multiple awards, and are celebrated by some of the most famous Aussie chefs, restaurateurs, food stores, culinary institutions, and media outlets. Through live workshops and events around the world, Sharon shares her knowledge and passion for the “deeply magical world of fermentation.” Join one of her online tutorials through The Fermentary website, and get recipes and techniques in her two books: Ferment For Good and Wild Drinks.   CONNECT WITH SHARON:  Website: https://www.thefermentary.com.au/   Ferment For Good: https://www.amazon.com/Ferment-Good-Ancient-Modern-Slowest/dp/1743792093/  Wild Drinks: https://www.amazon.com/Wild-Drinks-Bubbles-ferments-witchy/dp/1743796110/  Facebook:

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