 Fermenting is really about creating an environment to where you're basically reactivating the food and you're multiplying all the good bacteria. An example would be the humble cabbage, which I used to think were so boring and now I love cabbages. I see them in a whole new light, but all fruit and vegetables have natural bacteria on their surface and within them as well, especially on the skin, so that's why we always recommend not peeling things when you are fermenting because you get that extra layer of goodness and you basically create an environment that bacteria feeds off the natural sugars. Cabbage is really high in vitamin C naturally, but when you ferment them, the vitamin C contents pretty much doubles and you get more vitamin Bs. So you're increasing the nutritional profile. To learn more about CNM or its courses, head to www.naturopathy-uk.com