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Her business is now based at The Farm in Ewingsdale, where her products are sold at the Three Blue Ducks produce store.<\/p>\n
She describes her products, which include a seasonal vegetable mix, lemon and dill kraut, and pear and ginger kimchi, as “like salad in a jar.”<\/p>\n
Lazareva is passionate about zero waste, making the most of every part of a vegetable.<\/p>\n
The core of a carrot is used to make kimchi, while the peels are turned into a probiotic drink called kvass, or dehydrated and mixed with salt, sesame seeds and seaweed flakes to make seasoning. The tops are made into pesto, and the offcuts, like the tail and heads, are turned into sauce. Anything that can’t be used is thrown into the compost.<\/p>\n
Fermenting is booming worldwide as more people become aware of its health benefits, as well as its minimal waste and long shelf life.<\/p>\n
“A lot of people are struggling financially at the moment, so this becomes more important,” Lazareva said.<\/p>\n
Last year, Lazareva launched an online fermentation school called All Things Cultured and will be presenting at the Kojicon fermentation<\/p>\n
online conference on February 16, with more events in the pipeline for later in the year.<\/p>\n","protected":false},"excerpt":{"rendered":"
WHEN Katerina Lazareva’s great-grandparents were exiled to a labour camp in Kazakhstan during the Stalin regime in the 1950s, they had no choice but to live as sustainably as possible, farming and preserving their own food. More than half a century later, Lazareva is following in their footsteps with her fast-growing business, Byron Fermentary. But […]<\/p>\n