Successful fermentation depends on getting the essentials right. Brine-pickling is the most basic fermentation technique, and it’s so easy! You’ll learn to apply hurdles to spoilage microbes, control for mould, and how to store and maintain ferments. Apply brine-pickling skills to make fermented drinks, tonics, starches, legumes, and vegetables for a variety of health functions, including boosting immunity as we enter flu season. We will also survey other types of fermentation, and nutritional changes in fermented foods. Get hands-on experience with this technique. Make a brine-pickled ferment with seasonal organic vegetables in a 3/4 L Airlock Fermenter.
A 3/4 L Airlock Fermenter ($21.67 value), vegetables, equipment, and a copy of “Introduction to Vegetable Fermentation” manual ($17 value) are included in the registration fee. (Duration: 2.5 hours – 2 hours teaching, 1/2 hour fermenting)
BREAK FOR LUNCH (30 minutes). For people also registered for Part II and III in a day-long workshop, please bring a bag lunch.
Reconvene after lunch to take functional fermentation one step further. Learn how to prepare more advanced ferments such as sauerkraut, preserved lemons, mayo, granola, dosas, berry dressings. Connect the nutritional changes within these ferments to functional needs within the body. Sample finished products while watching demos. (Duration: 1.5 hours )
Immediately apply what you learned and saw demonstrated in Part II. This is optional for people who want the convenience of having all equipment and cabbage provided to make sauerkraut with more guidance. Shred up a storm using wooden cabbage shredding boards; mix it with salt; then pack it into a 3 L Airlock Fermenter ($31.09 value) for delicious, mould-free sauerkraut. Bring an apron if you like.
A 3 L Airlock Fermenter ($31.09 value), cabbage, and equipment are included in the registration fee. (Duration: 1-1.5 hours)
All courses require at least 12 registrants due to the effort and travel these courses require. If this minimum has not been met on the Monday before an event, an email will be sent to notify all registrants. If cancellation of the event is required, full refunds will be issued.
The same topics and hands-on ferments in a 3/4 L Airlock Fermenter will be made at this evening workshop as in Part I of Ferment and Function workshops.. For a full description of what this includes, please see “What to expect at a full-day workshop” above.
Learn how to apply the self-brining technique to ferment shredded vegetables, including but not limited to sauerkraut. Afterward, get hands-on experience shredding cabbage on wooden cabbage shredders to make sauerkraut in a 3 L Airlock Fermenter ($31.09 value). All equipment and ingredients are included in the registration fee.
Fermented drinks and tonics provide a quick way to consume a concentrated dose of good microbes and bioactive compounds in a more absorbable form compared to raw, fresh pressed juices. Vegetable juices, kefir drinks, and ginger soda will be discussed and demoed; starters will be available to take home.
I’ve reserved three spots at each of my courses just for you at 75% off. Please send me an email by CLICKING HERE (or at email@example.com), telling me why you’d like to attend an event. Also mention which event suits your schedule and location. Complete confidentiality will be honoured; recipients of this gift will not be made public in any way. Mould-free fermentation should be available for everyone.
Hi, I’m Sarah Parsons. I started fermenting in 2016 while living with chronic fatigue syndrome. I started at this bizarre time in my life, because I knew gut health was essential for recovery. I needed the live microbes, easy-to-absorb nutrients, and bioactive compounds that raw, lacto-fermented vegetables provide – without mould. Nearly four years after my health took a plunge, I am stronger, healthier, and happier than ever. My regained health offers me the opportunity to share what I’ve learned with others about the essentials for health.
All adults who are willing to invest extra effort to improve their health through natural means would benefit from this workshop. This is for people who want to make ferments a staple in their diet based on their flavour preference and health concerns. Nutritionists, nutrition students, and other practitioners in health care would gain valuable information and skills to share with their clients. Gut health is related to a holistically healthy person.
Yes! The majority of health benefit providers cover services and courses provided by registered dietitians. The extent of coverage for dietitian services depends on your plan, Contact your benefits provider to verify your coverage. A reciept will be issued at the workshop for your claim. Note: Separate jar sales cannot be claimed.
Yes. There are plenty of fermented foods that are low-salt or that do not contain salt at all. Lacto-fermented foods require salt, though other types of ferments that do. View your sodium restriction as a currency: You have “X” number of salt dollars. Spending some of those salt dollars on a small amount of high-quality fermented foods is a good health choice for your buck compared to canned soup and packaged foods that have lower nutrient density. One teaspoon of sauerkraut, which has sodium, provides gut health benefit for a small amount of your sodium dollars for the day.
If your plans change and you need to cancel your registration, full refunds will be issued to people who send an email to firstname.lastname@example.org one week prior to the event you pre-registered for. Only 50% will be refunded for people who cancel 4 to 7 days prior to an event. No refunds will be issued to people who cancel 3 days prior to an event or who do not show. These events take a lot of planning and organization, and depend on a minimum number of committed registrants to proceed.