Kelli-Jo Walker

We’re obsessed with hearing about what other people eat all day erryday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.

This week we’re chatting with the super talented creator behind ‘Forage & Ferment NZ’, Kelli-Jo Walker.

Kelli-Jo Walker aka ‘the wild fermenter’ is a fermentation revivalist, proud permaculturist, and the co-founder of Forage & Ferment, an award-winning fermentary in Clevedon. Kelli is passionate about producing probiotic-rich ferments using wild edibles and natural, wild fermentation techniques to reclaim, repurpose and rekindle a love for one of our oldest forms of food preservation – and interconnect us with the lifeforces of the natural world around us.

Your go-to brekkie is…

My three little boys love a morning banana smoothie, so I’ll make myself a green goddess with leafy greens and herbs picked fresh from our garden. I add banana, kiwifruit, spirulina, powdered greens, holy basil, nut milk and fermented milk kefir for a healthy dose of probiotic goodness. When I arrive at the fermentary I’ll have a shot of our latest wild kraut juice with the team.

Your go-to lunch is…

When we’re in the fermentary lunch is always shared and enjoyed together. In the cooler months it’s a hearty vegetable soup with miso or bone broth as a base, greens foraged from our fermentary garden, sourdough bread and cultured butter. In the warmer months, it’s salad with plenty of wild kraut. Water kefir is always on the table, as are a selection of our new trial ferments…

Your go-to dinner is…

Always changing with the seasons, but anything with our new vegan wild kimchi right now. After a long day on our feet and cooking for the kids, dinner for us can often end up being scrambled eggs from our free-ranging chooks or tempeh; and a salad that’s drizzled with kraut juice from our ferments. On the odd occasion we eat meat it’s often marinated in our kimchi juice.

Dessert or no dessert…

No dessert. Unless there’s chocolate or scorched almonds in the house…!

What you reach for when a snack attack hits…

A steaming mug of miso with bone broth; or sliced fennel bulb with a glass of our probiotic soda (water kefir).

Your fave foodie destination…

The Clevedon Farmers Market. I love being there every Sunday selling our fermented goodies and supporting local growers and artisans. You can buy some of the best award-winning produce in NZ, from buffalo cheese to heirloom tomatoes and everything in between!

Three foods you can’t live without…

This changes with the seasons, but currently it’s miso, kimchi and milk kefir.

Your ultimate foodie indulgence…

Fermented back-eye bean acaraje is such a treat or a delicious raw cake like the amazing Beetroot Chocolate Mud Cake from Dr Libby Weaver, drizzled with tangy milk kefir!

The recipe that’ll always get you drooling is…

Wild Kimchi Dip. We smother it on toast with avocado, dollop it on our salads, and serve it as a dip for fresh vege / corn chips. Yum! Recipe from Mara King of Ozuke Ferments (Colorado) who I met earlier this year at Sandor Katz’s residency in Tennessee.

Wild Kimchi Dip

  • 1-2 cups of kimchi
  • ½ cup peanut butter (or any other nut butter)
  • 1 desert-spoon tahini
  • Sesame oil – drizzle
  • Honey – drizzle

Put everything in the food processor or blender and blitz till smooth. Sprinkle with chilli flakes and chill till ready to serve.

Connect with Kelli

Facebook: ForageandFermentNZ

Instagram: @forageandfermentnz


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