Sunday 14th October 2018
Sauerkrautathon 2018 – Mass food production – the good kind.
Two Somerset women are fed up with the level of media advertising focussed on highly processed foods, compared to the almost non-existent publicity for all-important vegetables. To swing the spotlight towards vegetables (and towards fermented vegetables, in particular), they plan to set a Guinness World Record for the largest recorded dish of bacterially fermented sauerkraut at Wells Food Festival on Sunday 14 October.
Katie Venner and Jo Webster met at last year’s Wells Food Festival when Katie was giving a demo about fermented foods.
“In the UK, we officially eat the highest percentage of ultra-processed foods in Europe and, according to scientists, this is making us a sick nation.” * Says Jo Webster, who is a fermented foods specialist and gut microbiome proponent (wondergut.com).
Katie and Jo recognised a shared enthusiasm for these tangy, delicious foods and for teaching people about the importance of a healthy gut – fermented foods being one way to support our gut microbiome.
“We’re planning a mass ‘kraut-in to draw attention to just how easy it is to make sauerkraut. We want to spread the word about fermented foods and how eating small amounts of them on a regular basis can support gut health.” Say Katie and Jo.
Wells Food Festival-goers will be invited to don aprons and wash hands to chop, salt and bash more than 200 kgs of cabbage and veg provided by Riverford – the main sponsor of the event. Sauerkrautathon is a free community event, which will take place within the grounds of the Festival.
At the end of the Festival, the sauerkraut will be stored under tight security for at least a week, so that it can ferment (courtesy of the action of naturally-occurring bacteria and yeasts) before the final weigh-in takes place.
You can find out more about the event at sauerkrautathon.com, including how to help on the day and other ways to get involved.
Contact: Katie: Katie@kvenner.co.uk
Katie Venner is owner of Tracebridge Sourdough and Fermenteria
*Reference available on request.