Our story
My name is Amy Slocombe and I am the founder & owner of the Snowy Mountains Fermenting Co. I have a background in environmental science and am passionate about growing my own produce (which can be a little hard here in Jindabyne), eating seasonally, living sustainably and connecting with community. I’m also passionate about fermenting.
I can’t quite pinpoint where my love of fermentation began. Was it in the science? The undisputed health benefits for my family? The elegant descriptions and photographs in cookbooks I had leafed through over the years, or perhaps the opportunity for me to turn my home grown produce into something that lasted well beyond the season? Or maybe it was just inspired by the undeniable deliciousness of the end product. Probably a combination of all the things, mixing and melding and bubbling away together – not unlike the contents of the many jars you will usually find on my kitchen bench.
Fermented foods and drinks are just incredible. They provide a way of preserving foods without artificial preservatives, while providing the body with probiotics, enzymes and vitamins to support not only gut health, but also digestion, the immune system and even your mood. While research into probiotics has been going on for decades, it is only fairly recently that this information is reaching the mainstream public. And as we learn more about the many benefits of fermented foods, we also get to learn and connect with nourishing traditions from different cultures and regions.
