Hi Rebecca

Sure there is! The beauty of fermented foods is that they keep for days/weeks/months, depending on the ferment. So if you are due to travel and know your diary, you just make food in your spare time at home, refrigerate or freeze it and then grab what you need whenever you’re travelling – apart from flying, naturally. 😉

I call myself ‘Cool bag Woman’ because I’m always putting together food and throwing food and drink in a cool bag to take out or on the road with me.

The other advantage of fermented food is that if you’re away overnight and your cool bag runs out of ‘cool’ (!) most ferments will be fine for a few hours longer, or even a day. They will start to ferment more quickly again (heat increases fermentation – room temperature being very different to a fridge) but so long as you’re not leaving it out for many days, you should be fine.

Milk needs to be kept cool most of the time, as second fermenting it (leaving it out after original fermentation) isn’t such a long process and it will separate more quickly. Perhaps a green smoothie (there’s a recipe on the site) using avocado, rather than milk, would be best for travelling, till you feel more comfortable with it all.

There are also electric cool boxes you can buy. I have quite a collection! All sizes of the usual type – where you just put freezer packs in the bottom – and also an electric powered one. They can run off a car cigarette lighter charger and come with an adapter. You can also buy adaptors for the cigarette charger slot that allows two chargers, so you can power both your cool box AND your sat nav at the same time.

Haha. Predictive text just changed sat nav to sat nag! 😉

With food changes … Where there’s a will, there’s a way.

Oh! Finally, the freezing of food? The ‘chocolate orange sweets’ recipe can be frozen. They last so long in there that I’ve never had them not be great from the freezer before they’re eaten. And no, freezing doesn’t kill friendly bacteria. They warm up once they’ve been eaten and are inside you or at room temperature!

Heating fermented food kills the friendly bacteria, but even if you heat it, it’s still been pre-digested, so it’s still kinder to the body.

I hope this helps.

Hey Sam. Thank you! I can’t believe I’m saying thanks for calling me crazy. 😉 … My nephews nick-named me Mad Aunty Sarah years ago (or maybe that was my brother!) (I’m sacking Vera. 😉

Think that was just my photography Sarah! I have a new pop up photography box, but the lighting isn’t right yet.

It was smooth as a baby’s bottom. 😉 .. Kefir does have lumps naturally, but they are soft and delicious. However, as soon as it goes in a blender, they’re gone.

Glad you like my morning screeching. Haha.

Lottie, that’s so great! I put off making videos because of the problem with editing. I have a wonderful editor, but it’s the faff of sending them off and sending instructions. So much quicker to do simple ones myself. Can now. Ta da!

Will start injecting a few more for sure.

Thank you for your feed-back. It’s all very new, so I’m not sure what my readers will enjoy till I try stuff out. 🙂

Thanks so much Robyn. Bless you! Appreciate your support. And hope you’re making kefir soon. 😉