Farmhouse Ferments and Winsland Park Pastured Pork
FARMHOUSE FERMENTS has been developed by Victoria Kane, a Medical Scientist with Human Nutrition Major. Inspired by the enthusiasm for bacteria by her Microbiology lecturer at University, Victoria further explored the interactions between gut & mental health and diet. Working as a Nutritionist with an Integrative Mental Health Rehabilitation facility, Victoria witnessed firsthand how an improvement of diet along with the integration of fermented foods had a positive effect on the physical and mental aspects of health. Wild fermentation promotes microbial biodiversity which assists in digestion of food, assimilation of nutrients and stimulation of the immune system. Through trial and error (and at times shrieks and gags of horror from the family) FARMHOUSE FERMENTS was borne and offers a range of fermented foods which are a delicious accompaniment to meals and snacks – or fabulous eaten alone- with the added benefit of enhancing your microbiome to pave the way to better health.
The core values of FARMHOUSE FERMENTS are to produce health enhancing foods with sustainably grown, organic and chemical free products sourced as locally as possible to reduce food miles and foster relationships between producers and consumers. FARMHOUSE FERMENTS are created from produce which is sourced from organic and chemical free farms in the Mary Valley region (QLD) where possible. The ‘Kimchi Garden’ on the family farm “Winsland Park”, is also a main supplier of fresh chemical free produce for FARMHOUSE FERMENTS.
