By Katerina Lazareva
Fermented foods don’t need to be saved for something special. A splash, spoonful or forkful can slip easily into the meals we already eat, bringing brightness, nutrition, depth and a little excitement to even the simplest plate.
Start the morning with a small glass of amazake – naturally sweet, creamy and gently fermented with koji. This traditional Japanese drink has been enjoyed for centuries and is sometimes known as the ‘drink of longevity’. At Byron Fermentary, Katerina takes the same technique and brings local, seasonal produce into the mix. Right now, it’s beetroot, transforming the amazake into a spectacular ruby-red drink with an earthy sweetness and beautifully silky texture.
Breakfast can be just as easy. Think eggs and sourdough with a generous forkful of crunchy, tangy sauerkraut or juicy kimchi piled alongside. At lunch, that same jar can be tucked into a toasted sandwich, spooned over a grain bowl or added to a salad for a fresh, acidic crunch.
By dinner, ferments can become part of the cooking itself. Imagine a steaming bowl of buckwheat congee, slow-cooked until creamy, topped with mushrooms and finished with a spoonful of Katerina’s mushroom miso. Deep, savoury and intensely mushroomy, the miso melts into the warm grains, turning a simple bowl into something rich and satisfying.
That’s the beauty of keeping a few good ferments in the fridge. They don’t require a new way of eating. They simply become part of breakfast, lunch and dinner — ready to spoon, pour or pile onto whatever is already on the table.
This Friday at Mullumbimby Farmers Market, Katerina will be offering tastings at the Byron Fermentary stall, including beetroot amazake, mushroom miso and pineapple sauerkraut.
Come hungry, have a taste and discover just how easy it is to bring a little fermentation into every day.
Find Byron Fermentary every Friday at Mullumbimby Farmers Market 7am-11am
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