This interview with Fermentista Andrea is part of an interview series with women who feel as connected to nature as I do. Here, I speak with various women about their connection to nature and life.

I am a passionate fermentation expert and convinced of the health benefits of ancient traditions.

Please introduce yourself and tell us a bit about you and your background? Where are you from? What profession did you learn? Did you study nutrition or cooking?

First of all, thank you for the opportunity to introduce myself. My name is Andrea Bierwolf, I come from Wartberg ob der Aist in Mühlviertel, where I live on a farm and am a self-employed Fermentista. I wasn't always. I originally studied economics and then, until 2018, managed the building department in my home town.

I never really had a specific career aspiration. And since I had my son at the young age of 18 and soon after became a single parent, my life decisions were very much guided by what was best for me and my son. However, I always had a passion for food that tastes good and is healthy. As my son grew older and I had more space for myself, it became clear to me that I wanted to further my education in nutrition. I wanted to know more precisely which food is healthy and tastes good. This is how my professional journey into nutrition began, which arose purely out of curiosity. I soon realized that food is strongly connected to our thoughts, attitudes, habits, beliefs, etc., and therefore I also trained as a mental coach.

You mainly focus on fermentation using healthy and natural ingredients. How did you get into this? How did you discover fermenting, and what exactly fascinates you about it?

During my training as a nutrition coach in 2016, I became aware of the topic. I read an article about water kefir and its health benefits. I definitely wanted to try that. It sounded so simple, and no one I asked about it knew anything. This sparked my curiosity, and I began to research and experiment further. With success. Many small everyday ailments of mine disappeared. So I continued to research and experiment, and I felt the need to share my knowledge and experiences in workshops, so that I could familiarize many people with it and motivate them to do it.

What is special about fermented foods?

The gifts of fermentation are manifold. They manifest in healthy enjoyment with long-lasting, easily digestible foods full of flavor explosions without additives, which are good for our gut and have a positive effect on our entire body.

What does a "normal" day look like for you?

Every day gives me the opportunity to make the most of my life. Especially in recent years, since I've been able to live out my self-employment, I've tried to follow my intuition about what needs my time and attention. Therefore, every day is different. Of course, I have appointments, and fermentation also requires a certain routine in my life that does me good. But it is alive and does not want to be simply done with bad energy. Everything has its time, and we humans have a feeling for it, if we allow it and don't stubbornly follow our plans. I have learned that appointments can also be postponed if the time is not yet ripe for them. My inner voice helps me with this. I am very grateful that I can approach every day in this way.

And depending on what's currently on, you can find me in my office, in the kitchen, at a market or fair, in a workshop, with my family, with my friends, on a beach volleyball court, on the couch, on a delivery tour, or traveling. If someone asks me "And what are you doing tomorrow?", I often just reply: "Let's see what's on."

Do you enjoy being in nature?

I am fortunate to live in the countryside on a farm, surrounded by nature, and I enjoy it very much. No matter where I am at home, I am amidst nature. I can simply look out the window or go outside whenever I feel like it. That's simply wonderful.

Do you have a special favorite place or power spot - where do you most love to be?

I love the sea. It awakens a special feeling of freedom in me and gives me strength.

Do you have a recipe for us that even "unpracticed" people can easily replicate and that supports our natural health?

Yes, absolutely. Here is my recipe for fermented garlic paste.

I love garlic. However, the lingering aftertaste in my mouth, which accompanied me through the night until the next day, has always prevented me from eating garlic. Thanks to fermentation, that's no longer the case. I can eat garlic whenever and however much I want, without smelling for a long time afterwards or retaining the taste in my mouth. Fermented garlic tastes much better and is always ready in the fridge for use in the kitchen. I don't have to peel garlic separately if I want a little garlic flavor in a dish, and I can avoid having to throw away leftover garlic cloves. For that, I take the time once to ferment the garlic and can season my food with it for a long time. In my kitchen, fermented garlic paste is a staple and must not run out.

Ingredients:

1 kg peeled garlic
50 g salt
100 ml water
3 g salt

Equipment:

1.5 l jar (Weck, Rex or with swing top)
1 sealing rubber ring suitable for the jar
Leaves for covering from grape, raspberry, or blackberry bushes
Stones for weighing down (boiled and cooled)

1. Blend the garlic.

Place the peeled garlic and salt in a blender and process until a paste forms.

2. Fill the garlic paste into the jar.

When filling the garlic paste into the jar, make sure there are as few air pockets as possible. Cover it with clean leaves from grapevines, raspberry, or blackberry bushes and weigh it down with the boiled and cooled granite stones. Prepare some brine from 100 ml water and 3 g salt and pour it over, so that the garlic is well covered. Seal the jar airtight.

3. The fermentation process can begin.

Place the jar on a baking tray or plate and let it ferment at room temperature, away from direct sunlight, for 14 to 21 days. During this time, the garlic may turn blue and green. This is normal. This is due to sulfur-containing compounds in the garlic that break down during fermentation and react with certain amino acids. This is harmless and tastes normal. During the fermentation process, the paste will change color again and usually end up beige to light brown.

4. The garlic paste is ready.

As soon as the paste has reached the desired taste, place it in a cooler place (cellar or refrigerator). In general, you can expect it to last for one year. Your taste decides.

Nature, herbs, but also sustainability and organic products are very "trendy" nowadays - why do you think that is? Why is there also a longing in us to be more connected with nature again and to live simply?

There's a reason why old traditions were passed down from generation to generation. Many of them were essential for human survival until industrialization. Electricity and mobility displaced many old traditions because they were suddenly no longer vital, and people had to use their time and energy for other things (dealing with computers, electronic devices, cars, etc.) to keep up with rapid progress. However, I think that more and more people are becoming aware that on this path, we humans are increasingly moving away from and even destroying natural cycles and systems. The awareness that we humans cannot live without our environment is growing, and with it, the need to contribute and find our way back to a simple way of life that is in harmony with nature.

In August 2021, my book "Fermentista. All you need is time and love." was published by Freya Verlag. It combines theoretical knowledge about fermentation with simple instructions, practical experiences, and helpful tips for successful home fermentation. It can be used as a collection and reference work for these six ferments: fermented vegetables, kombucha, vinegar, kefir, yogurt, and bread. The most important ingredients are time and love.

My goal in the workshops and in my book is to inspire my participants for fermentation – with information, basic instructions, experiences, tips, and tasters. The exchange of experiences within a group is always very important to me. Many people have already fermented before and don't even realize that they are already a fermentista. I also want to stimulate the creativity of each individual. Therefore, it is important to me that everyone understands the principle of fermentation.

You can find more information about me on my homepage www.fermentista.at. And I also work with two colleagues, and together we offer workshops and retreats on mindfulness, nutrition, and fermentation. Our homepage is www.mehralsnuressen.at.

A final tip from me: Start with the ferment that appeals to you most. Familiarize yourself with it before you begin with the next ferment. Otherwise, you'll overwhelm yourself, and then fermenting won't be fun anymore. But it's very important that you don't lose the joy in it. No matter what you try first. Don't give up right away and exchange your experiences with others; then you will become more confident in handling your ferments, and the joy in it can grow.

 

Further interviews about amazing women and their connection to nature can be found here:

Karin from Naturspirit
Stephanie from Atempause
Susanne from Naturzauberwerke
Tina from die Kräutermacherei
Melanie from Mint
Anja from Gänseblümchen & Sonnenschein
Andrea from Fermentista
Andrea from Yoga Cuisine
Marlies from Quendelgrün
Christine from Textpoterie
Doris from Mit Liebe gemacht
Alex from Die Kräutermadame
Bianca from Naturespiritauraspray
Gerda from Grüne Kraft
Judith from Seelenzauber