DATE | Saturday 31st August to Sunday 1st September 2019
VENUE | 22 Minerva Drive, Gillitts, KwaZulu-Natal, South Africa
COST | R2 200 (ex accommodation) |

Traditional Fermentation conjures up images of bubbling cauldron’s and strange smells emanating beneath apparent sealed lids. Why would anyone be inclined to partake in a tiny morsel, let alone a glass and a half?  Traditional cultures would share their enthusiasm of these delicacies in all the reasons why one would with certainty include them in their daily food rituals. Let’s blow the lid off all these myths and get chopping, brewing and seasoning in an advanced course in learning the art of fermentation.

Deborah’s passion is to encourage you to make your own living cultured foods in your home, bringing the diversity and benefits into your kitchen and onto your plate. She does this by providing you with the knowledge, skills, and confidence to make your own healthy fermented foods and drinks! This workshop is informative, practical, and fun. Discover how simple the ancient art and science of fermentation actually is and how you can integrate fermented foods into your daily life.


DATE | To be confirmed
VENUE | 22 Minerva Drive, Gillitts, KZN, SA
COST | To be announced

Join us for the detox and yoga programme and do a complete mental, emotional and physical reset.


DATE | Next dates to be confirmed.
VENUE | 22 Minerva Drive, Gillitts, KwaZulu-Natal, South Africa.
COST | To be confirmed (ex accommodation)

Join Matthew and Deborah in a weekend exploring health and well-being. We share the principals we have garnered in our Life journey. Throughout our environment, we have examples that will inspire you. These living examples will ignite your inspiration to making changes in your home space and your health. We would love you to join us in Up-Your-Beet.
Up-Your-Beet in your life and let us all live vibrantly connected and awake. 

DATE | To be confirmed
VENUE | 22 Minerva Drive, Gillitts, KZN, SA
COST | To be confirmed

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.

What we will cover every week:

  1. Sourdough kefir bread
  2. Kefir dairy and Kefir water
  3. Kombucha Tea & Kombucha Vinegar
  4. Rejuvelac and Fermented Vegetable juices; Beet Kvass
  5. Fermented Vegetables e.g. Sauerkraut & Cortido
  6. Fermented nut cheese

A maximum of 10 places available

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