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DATE
Friday 30th November 2018 | Book in from 3pm | Retreat starts at 6pm
to Sunday 2nd December 2018
VENUE
22 Minerva Drive, Gillitts, KZN
COSTth 
R 3 100 (ex accommodation)

Traditional Fermentation conjures up images of bubbling cauldrons 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.

The workshop will cover:

  • Benefits of fermenting food, including the history and cultural aspects of fermentation.
  • The benefits of lacto-fermentation: taste, health & preservation.
  • The “rules” of fermentation.
  • Step-by-step fermentation of sauerkraut, sourdough bread, kombucha, kefir dairy, kefir water, fermented nut cheese, beet kvass & condiments.
  • Common mistakes – how to prevent them and how to fix them.
  • Fun facts about fermentation.
  • How to include these foods and beverages in your diet.
What Do You receive for your investment?
  • Full Manual with instructions
  • Kefir Starter Kit with jars
  • Kombucha Starter Kit in 3-litre jar
  • Sourdough Bread
  • Mustard condiment
  • Sauerkraut
  • All Meals (plant-based) and Beverages
  • Tasters

 

Date and Time
Friday 30th November to Sunday 2nd December 2018
Friday at 5pm – 9pm
Introduction to Fermentation
Kefir Sourdough bread – phase 1 of fermentation
Rejuvelac phase 2
Dinner

Saturday 9am – 5pm
Kefir Sourdough bread – Phase 2
Kombucha/ Kombucha Vinegars / Kombucha versatility and uses.
Kefir Dairy/ Kefir cheese/ Kefir versatility and uses / The healing benefits of Kefir.
Condiments/ Make your own healthy mustard spread.
Preparation for nut and seed cheese.
Baking your bread.
Includes 2 teas and lunch

Sunday 9am – 2pm
Making nut and seed cheese.
Fermented Vegetable juices.
Fermented Vegetables – make your sauerkraut.
Includes tea and a fermented snack.
All meals are plant-based.

Price
R3100.00
Bring a friend R 2790.00 each
Book and pay deposit before 16th November 2018 and pay R2790.00. Balance to be paid on arrival on 30th November 2018.

Additional Points
Maximum of 10 places
An opportunity to purchase any of our wonderful starter kits
To stay in the Yoga Studio Accommodation or Queen Room, please contact Deborah 083 775 1735 or email: deborah@restanddigest.co.za

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