Hometown: Aberdeen, Scotland
No Way: Rachel's young son loves sauerkraut and fermented carrots, but his favourite is spicy Kimchi.

Rachel Mulligan has always been interested in science, which led her to pursue a degree in Biosciences and Chemistry. During a stay in South Korea, some may argue the birthplace of fermented foods, she discovered kimchi. Once she pulled back the curtain into the world of cultured food, she never looked back. She quickly began experimenting, making her own kimchi before progressing to sauerkraut, kombucha and kefir.

Having definitely caught the bug – pun intended – the experiments, continued. When she was approached by the publisher to put her favourite recipes together in a book she jumped at a chance and Ferment! started to take shape.

Today, Rachel lives in Scotland where she is trying out new recipes on a daily basis, and who knows, maybe the next in the series of fermenting books, one for now experienced fermenters, is just around the corner.