Byron Fermentary - Katerina Lazareva
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Welcome to our Know Your Farmer: Know Your Food, where we talk to the people behind the produce to gain a deeper understanding of where our food comes from.
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Today we have the founder of Byron Fermentary, Katerina Lazareva, a Russian-born trained Chef living, farming and making in Byron Bay. Katerina moved to Australia a decade ago to become a chef. We sat down with Kat and asked her a few questions to get to the heart of what she does.
- Your background and connection to fermentation?
In the 1950s, My grandparents, respected doctors and scientists, were exiled to a labour camp in Kazakhstan during the Stalin regime. They were forced to leave their home, move to a totally different climate, and survive in harsh conditions. They had no choice but to live the most sustainable way of life they could, so they began to farm and preserve food, and survive from what the earth gave them each day. But then after the regime fell, my family moved back to a bigger city and she was born into a busy city life.
- Why did you start The Byron Fermentary?
After years working with incredible chefs in fast-paced but stressful kitchens, I ended up in the Himalayas at a solitary mountain temple. I knew things had to change, but not just for me, for all of us. I no longer wanted to be a part of the system, work for corporations without a sustainable purpose, or eat chemically treated food that causes all our modern generational health issues and damages our environment.
- What’s your take on localised food systems and why should we support local?
- Are you certified organic and what does that look like in your daily farming and business practices?
We take a regenerative approach to everything we do, from the way we produce our vegetables using regenerative practices at The Farm at Byron Bay, or the way we source them from local organic growers. We make organic gut-friendly fermented vegetable products which then have off-cuts, which we use to make our gut-friendly fermented vegetable juices, with anything left over heading to the compost. Nothing goes to waste, ever.
- Why should we include ferments in our diet?
Fermented foods are some of the best things we can eat. Using it as a medicine we can restore and maintain a healthy gut. Eating diverse naturally fermented foods on a daily basis elevates our overall wellbeing. Naturally fermented foods assist the nutrition we get from our diet to become more bioavailable. Helping to promote higher energy, better performance, clearer mind, and feeling of wellbeing.
- What’s your favourite ferment and your favourite product?
I love all my ferments! Ha ha There is always something new on the menu. But if I have to pick one to take on a remote island with no other food available, I'd pick miso, seaweed, daikon, cucumber kimchi. Not only is umami delicious, but it's also has different strains of probiotics, prebiotics, and a whole range of nutrients from the seaweed.
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What do you love about Clarence Valley Organics?
I met Laura at my fermentation workshop a few years ago and it sparked a connection fueled by shared values. Her unwavering dedication to championing local seasonal produce and combating food waste inspired me. Today, she proudly spearheads an incredible community service, curating the finest local produce with sustainability at its core. Thrilled that our products have found a home in your offerings, our collaboration exemplifies the harmonious blend of passion and purpose.
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Thank you Katerina for sharing your words and your produce with us. To support this small business doing mighty big things, you can shop Katerina's range of ferments here - add a jar of kraut or Kim chi to your next box and vitality to your life.