Fermentation & Food Waste
Who I am
I’m Anna Drozdova, originally from Latvia with Russian roots, now based in North London. Fermented foods are a huge part of Russian tradition and have been an essencial part of my life since childhood.
Sixteen years ago, when my baby son developed eczema, I began exploring gut health and the microbiome, discovering how closely our wellbeing depends on the balance of good bacteria. Fermentation became my way to restore that balance, starting with sauerkraut and soon expanding to ginger beer, kombucha, kefir, kimchi and more.
What began as a personal search turned into a calling. Friends who tried my ferments asked me to teach them, and that first kitchen session launched my teaching journey. Since then, I’ve taught over 3,000 people how to ferment, eat better, and waste less, turning a simple, traditional method of preservation into a modern tool for health and sustainability.
What I do
I run practical, accessible fermentation workshops both locally and online. My aim is to help people understand why fermentation matters and how simple it can be to bring living foods into daily life.
In my classes participants learn to:
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Ferment vegetables, fruits, dairy and soft drinks safely and confidently
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Understand how fermented foods benefit the gut and immune system
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Reduce household food waste through preservation
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Create unique flavours using seasonal, affordable ingredients
I show that fermentation is not only nutritious and sustainable, it’s creative, joyful and deeply satisfying.
Where I teach
I closely work together with The Fermentarium, North London based teach regularly at community spaces in North London, including:
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The Hornbeam Community Café
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The Mill Community Centre in Walthamstow
I also offer corporate wellness sessions as well as online courses for the Russian-speaking community worldwide, making fermentation education accessible across borders.
My Mission
Fermentation changed my family’s health and my outlook on life.
My mission now is to make this knowledge available to as many people as possible — showing that fermented foods are:
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Tasty – full of depth and flavour
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Healthy – supporting digestion, immunity and mood
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Simple – achievable in any kitchen
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Affordable – using common ingredients and saving money
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Creative – an art form where everyone can experiment
I believe that when people learn to ferment, they gain not only new recipes but a new relationship with food one built on curiosity, care and sustainability.
Work with me
If you’re a community/government organisation, school, or business interested in fermentation workshops or food education projects, I’d love to collaborate.
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