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After a few years of traveling, including time working as the head chef on super yachts, Margot moved back to Western Australia where she started working as a chef in vegetarian cafes.  It was at this time that Margot’s awareness of healthy eating was sparked.  She began to learn about health foods, wholefoods and raw foods and gained more knowledge about nutrition through attending locally run workshops and courses.

It was during a stint on a raw food diet that Margot and her partner Tim came across cultured vegetables and other fermented foods.  After tasting different fermented foods and loving the flavours as well as learning about the myriad health benefits of cultured food, Margot and Tim quickly fell in love.  In no time their kitchen bench was full of different jars of fermenting vegetables and their bookshelves were sagging under the weight of new books on the traditions of fermentation.

As with any new love, Margot and Tim wanted to share all they knew about fermenting with anyone who would listen and they soon realised they were not the only ones to quickly fall in love with cultured vegetables.  Before long friends and family were enjoying Margot and Tim’s homemade ferments and eventually Foley’s Frothing Fermentation’s was created.  Margot and Tim now love that they can provide an organic, traditionally crafted product that they know people will love – all the while getting unsurpassed nutrition with every mouthful.

At Foley’s Frothing Fermentations fresh raw organic vegetables are fermented in traditional German crocks, allowing the proliferation of natural enzymes and lactobacilli, which are naturally present in vegetables and our own digestive tracts.  This fermenting process allows sugars and starches in the vegetables to be broken down, which in turn when consumed, aids the pancreas and intestines in proper digestion and assists the body to better absorb natural vitamins and minerals.

Organic Raw Sauerkraut
Organic Raw Beetroot kraut
Organic Probiotc Health Tonic
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