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To celebrate this year's Waterloo Food Festival, Eden invited guests to come and discover the art of pickling and fermenting at Adrian Collischon's masterclass.

With expert instructions from Adrian, our guests learnt how to make their own Sauerkraut and Pickled Red Onion.They left inspired with recipes, some of their own pickled and fermented veggies and even a special Eden by Adrian Collischon apron!

Fermenting is a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

There are several great reasons to start making and eating fermented foods:

• Probiotics– Eating fermented foods will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. 
• Absorb Food Better– Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. 
• Save Money– Foods you ferment yourself can last for months, so there’s less waste, which helps save money in the long run
• Food lasts longer- Fermenting is a great way to manage the abundance of a seasonal food, it also allows you to store these foods for longer periods of time without losing the nutrients.

Want to start fermenting yourself? Here are some popular ones to work into your daily diet:

• Fermented beets, radishes, tomatoes, onions, garlic, green beans and saurkraut.
• Condiments that have been fermented, such as ketchup, relish, salsa and chutney.
• For dairy-eaters, fermented yoghurts and some cheeses are good options. Non-dairy eaters can try fermented yoghurt made with coconut milk.