Born in Zagreb, I moved to London in 1983 when I was still a baby. There, our family continued to enjoy traditional Croatian food, including home-made ferments like sarma (a festive dish with fermented cabbage leaves). My brother made it in our house when he was only 12 years old!

Twelve years ago, I started making sourdough and sauerkraut for myself and my family. I also began brewing kombucha for myself and as gifts for friends. Now I have two daughters, both of whom love eating sauerkraut. Hard to believe, I know.

At the time, I was an investigative journalist, uncovering truths that often remained hidden. It was my responsibility to inform the public about the realities of our world, even when those truths were uncomfortable or unsettling.

However, a near-fatal accident on my bike served as a catalyst for change, a new path, and a new purpose. I was in the hospital in a coma with a serious brain injury. Initially, it seemed like the only way out was in a casket. I left the hospital six months later, walking unaided and able to do the things I love, like making enjoyable food for my family and now for others.

When you make something that brings pleasure to others, it also helps your brain to heal. Many of my friends enjoy what I have created. Given the growing interest in fermentation, this seems like the right direction to pursue.

With the unwavering support of my family and friends, I created “Fermented Reality” to share my love of fermented food and drink with a local community.

Join me on this journey to explore the benefits of fermented food and drink, one fermented bite at a time.

—
George Nicolas Turner
Director, Fermented Reality