Episode 15: Feel Good Ferments & Festive Food with Hannah Thomas

17 Dec

Healthily | 12/17/20

It was an utter joy speaking to the inspirational chef Hannah Thomas from cafe Herbs & Wild for this week’s episode of Healthily. I’m always energised by meeting women who have the passion, energy and confidence to follow their dreams, not to mention the skill, intellect and work ethic that’s needed to make these dreams become a reality. Hats off to Hannah for the successful opening of her cafe this year of all years! 2020 has been pretty dire for so many in the hospitality industry, but there are some small beacons of hope out there, and Hannah’s story is one of them.

Hannah is a talented chef, forager, fermenter and all round foodie hero of mine, so I was delighted to speak to her to learn more about making fermented foods at home. The chemistry of fermenting is so interesting, and the health benefits that come from eating ‘live’ food and drink is well understood.

We were also able to weave some festive cheer into our conversation too, seeing as we’re so close to Christmas! Hannah shares some lovely ideas for brining a creative and tasty spin to your Christmas veggies, and we very happily discuss chocolate too!

I hope you enjoy listening to our chat as much as I enjoyed recording it.

TAKEAWAYs

✔️ Fermentation Basics

Lacto-fermentation is a great starting point: submerge vegetables in 1.5–2% salt brine and let wild bacteria and yeast do the work for ~5 days at room temperature.
Using hands to massage and mix vegetables engages the senses, supports mindfulness, and even influences the culture via your microbiome.
Fermented foods like sauerkraut, kombucha, and kefir are probiotic-rich and support gut diversity. Start small to avoid bloating.

✔️ Kombucha at Home

Made using a SCOBY (Symbiotic Colony of Bacteria and Yeast).
Brew tea with sugar, add the SCOBY, and ferment ~10 days for sweet-sour balance.
Optional second fermentation: add fruits, herbs, or citrus, then bottle in the fridge to slow fermentation.
Kombucha offers more diverse probiotics than water kefir (≈200 vs 20–50).

✔️ Cooking with Wild & Fermented Ingredients

Miso: Adds umami; white miso is sweeter and good for glazing vegetables or miso soup.
Sourdough & grains: Using different flours (rye, spelt, chestnut) enhances fiber, flavor, and texture. Hands-on kneading helps understand dough readiness.
Pickling: Quick pickles can use vinegar, salt, and honey; fridge storage is recommended.

✔️ Festive & Healthy Food Ideas

Chestnuts: Use in hummus, baking (chocolate or olive oil-based cakes), or as a hearty side.
Brussels sprouts: Roast or pan-sauté, finish with miso glaze or lemon zest for extra flavor.
Cranberries: Fresh cranberries can be used for homemade sauces, compotes, or in baking for a vitamin C boost.
Chocolate treats: Raw toasted coconut, hazelnut, date, and cocoa balls for festive energy bites.

✔️ Festive Drinks

Mulled cider/wine: Use aromatics (cinnamon, cloves, star anise, ginger) and low heat to preserve flavors.
Cocktails: Quality vodka cranberry with orange, or gin with bubbles.

✔️ Mindful Eating & Connection

Engaging physically and emotionally with your food (preparing, touching, smelling) enhances digestion, satisfaction, and overall enjoyment.
Fermentation, fresh produce, and seasonal ingredients create a healthy, mindful festive experience.