6 consecutive Wednesdays starting on the 10th of October 2018
Take your starter kit home, practice the skills you learned and then bring them back the following week
22 Minerva Drive, Gillitts, KZN
R350 / R400 per class
This course is made up of 6 individual aspects of Fermentation. Build your recipe book each week with recipes that support digestive health, add new flavours to your plates, understanding why food is your medicine; how to eat for digestive health that adds a richness and diversity for the palate. This 6-week program is designed for you to take your ferments home, implement the recipes and then come back to class the following week with your questions and have them answered.
1. Sourdough kefir bread
2. Kefir dairy and kefir water
3. Kombucha tea & kombucha vinegar
4. Rejuvelac & Fermented Vegetable juices; Beet Kvass
5. Fermented vegetables e.g. Sauerkraut, Cortido
6. Fermented nut cheese
Subject: Kefir Sourdough Bread
The introduction into wild fermentation and we begin this process with Sourdough Kefir bread using Kefir dairy as the starter culture. This bread is considered gluten-free due to the fermentation process.
Take home bread, plus recipe, plus ingredients to start your loaf. Share your experiences with the class the following week.
Wednesday 20 February 2019 | 9am – 12pm
Subject: Kefir Dairy and Kefir Water
Kefir Benefits, Kefir versatility in cooking and food preparation, Kefir and whey in wellness recovery programs; why Kefir is one of the richest sources of probiotics and used in gut restoration programs.
Take home a Kefir starter kit and begin the fermentation process. The following week bring your kit to show the class, share your highlights and challenges. Includes all notes, recipes and kit.
Wednesday 27 February 2019 | 9am – 12pm
Subject: Kombucha Tea, Kombucha Vinegar
Kombucha Benefits, Kombucha tea’s versatility in cooking and food preparation, Kombucha Tea in wellness programs.
Take home a Kombucha Tea starter kit and begin the fermentation process. The following week bring your kit to show the class, share your highlights and challenges.
Includes all notes, recipes and kit – 3-litre glass jar, tea, sugar and starter Scoby and liquid.
Wednesday 6 March 2019 | 9am – 12pm
Subject: Rejuvelac and Fermented Vegetable juices; Beet Kvass
An introduction into fermented vegetable juices; how to prepare them; their amazing benefits for the digestive system and how to consume them.
2 -litre glass jar with Beetroots – Make your Beet Kvass and the following week bring your jar with you and share your highlights and challenges.
Wednesday 13 March 2019 | 9am – 12pm
Subject: Fermented Vegetables e.g. Sauerkraut & Cortido
An introduction into fermented vegetables; how to prepare them; their amazing benefits for the digestive system and how to consume them.
Make your fermented vegetables and the following week bring your jar with you and share your highlights and challenges.
Wednesday 20 March 2019 | 9am – 12pm
Subject: Fermented nut cheese
An introduction into nut and seed cheeses; adding a difference to your cheese platters!
Take home seed cheese spread.
Wednesday 27 March 2019 | 9am – 12pm
A maximum of 10 places available