Caroline Gilmartin

PhD in microbial genetics. Teaches fermentation and sells kimchi in Bristol UK. Fervent omnivore. Occasional bread boaster.

[Caroline Gilmartin @everygoodthing9]

@XantheClay @edcumming Team thin pancake and granulated sugar! I had 5 but don’t tell anyone

[Caroline Gilmartin @everygoodthing9]

@XantheClay @TelegraphFood Lavazza Gold! They saw me coming - anything with gold in the title, but I do love it.

[Caroline Gilmartin @everygoodthing9]

@JamesRamsden_ @Nigella_Lawson It works at the other end of the scale quite well - I have published “the Gilmartin Family cookbook - a collection that is both random and delicious” and it went down a storm with all 5 recipients 😁. Seriously though, why not? Your audience clearly enjoys what you do…

[Caroline Gilmartin @everygoodthing9]

Just posted a photo https://t.co/gfzi6qJTNZ

[Caroline Gilmartin @everygoodthing9]

@scoopwibbler ? In 1994 you were at UWE having just finished your PhD in biosensors, doing a post doc and getting ready to marry me you donut 🍩 🤣. I remember you drawing this.

[Caroline Gilmartin @everygoodthing9]

@XantheClay Oh joy now there’s something to look forward to 😶

[Medical Independent @med_indonews]

Tom Doorley’s latest column: ‘All I have learned about food and drink’
@tomdoorley

https://t.co/VVQv1DbOtq

[Caroline Gilmartin @everygoodthing9]

@NikiB2018 @timspector @RealBread Just wondered if it was wholemeal or that delicious granary malted stuff? The malted stuff sends my levels sky high, while the wholemeal is much better.

[Caroline Gilmartin @everygoodthing9]

@AndyLynes In a difficult position, she not only managed to thrive, but spent time and effort showing others how to do the same. If that was her route out of poverty Good for her. Most of us wouldn’t have looked back, however she is still committed to helping others.

[Caroline Gilmartin @everygoodthing9]

@XantheClay I adore them. For catching the used tea bag mountain, for the perfect sized pudding, for those tiny scraps to put in the fridge- in fact I collect everyone else’s unloved ones from the charras!

[Caroline Gilmartin @everygoodthing9]

@katehawkings Fig vinegar like the romans used to make!

[Caroline Gilmartin @everygoodthing9]

@XantheClay Was in toolstation just yesterday as it goes - a rather lovely masonry brush and toupret flexible filler are now in my possession 😀

[Caroline Gilmartin @everygoodthing9]

Some folk have said nice things about my book recently, which makes me feel less like an impostor, so I thought I’d mention it, in case anyone wants a book to help them get started with fermenting at home. It covers all the basics; at Amazon or my website or the fermentary😀

[Caroline Gilmartin @everygoodthing9]

@gaydarke @fabianharrison_ Of course - it was absolutely fantastic!

[Dr David Unwin @lowcarbGP]

Pre diabetes; in our clinic we get normal blood glucose again for 93% of our clients who choose a low carb approach Yes 93% 😊 So easy details published here https://t.co/YMGzQvy2jP

[Caroline Gilmartin @everygoodthing9]

Our Kraut for Kyiv and Kvass for Kyiv are now fermented, jarred up and ready to buy. All proceeds to the DEC Ukraine Appeal. Donate & savour a taste of the Ukraine at the same time. Shop at https://t.co/QGlg3A8Mel #UkraineAppeal

[Caroline Gilmartin @everygoodthing9]

Question from a non-medic … If someone has had their entire colon removed, and thus their entire colonic microbiota, and if the microbiota is as vital as we think it is, how do these these folk still thrive?

[Caroline Gilmartin @everygoodthing9]

…When your husband flashes his finished wordle at you before you’ve even had a chance to look at it???? 23 hours to wait now grrrrrr……

[Caroline Gilmartin @everygoodthing9]

@XantheClay But without the very large type label, how would I know either it was Garlic or when to throw it in the bin?

[Caroline Gilmartin @everygoodthing9]

How to make your own Miso class is happening next Tues/wed 16th/17nov at the fermentary - there are still a couple of places left so follow the link to book and join us to find out all about Rice Koji - suitable for everyone from amateurs to experts https://t.co/YofsFDjtbl