This week, the CFBL dining room is celebrating fermentation with Gutober, a fun and educational initiative encouraging pupils to discover new flavours while learning about the benefits of fermented foods for digestive health.
Throughout the week, pupils are invited to take part in a series of tasting activities and discover how certain foods are naturally transformed through the fermentation process.
What's on the menu this week?
Monday: Mild sauerkraut with apple
Tuesday: Mild, child-friendly kimchi
Wednesday: Plain kefir with a small fruit topping
Thursday: Natural yoghurt with savoury granola
Friday: Sticky soy and maple tempeh bites
Educational posters and ingredient displays accompany each tasting session, helping pupils understand the fermentation process, compare different textures and develop their curiosity about food.
What is fermentation?
To kick off the week, pupils discovered sauerkraut, made by fermenting cabbage with salt. This natural process encourages the growth of microorganisms that transform the food and give it its distinctive flavour.
Some fermented foods can help support a diverse gut microbiome and good digestive health. Cabbage is also a valuable source of fibre and nutrients.
Through Gutober, CFBL continues its commitment to food education, encouraging pupils to try new foods, better understand what they eat and develop healthy, balanced eating habits.
A fantastic opportunity to learn through tasting!