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Updated in [July 27th, 2023]

This course, The Art of Fermentation: Strategies & Best Practices, provides students with the knowledge and skills to consume pure foods that are rich in probiotics and live enzymes, dense nutrients, etc. Regular consumption of fermented and nutritionally dense foods and beverages can lead to optimal health, optimal weight, and overall happiness. Students will learn how to make their own fermented products at home, which will save money while increasing the health of their families. The ideal student for this course is someone who is interested in improving their health and well being, and enjoys learning new skills. They may be looking to make a positive, lasting change in their lives, or they may simply love kraut and want to know how to make it. This course is suitable for all levels, from beginning fermentors to advanced. Students will learn about the value of traditional lacto-fermented foods, how to prepare them, how to have fun and get creative with fermentation, proper sanitation techniques, how to pair these foods with meals, how to create amazing condiments with lacto-fermentation, as well as how to assess the proper mixing and length stored. They will also learn how to use their intuition and creativity and let go of their fear of the unknown surrounding the fermentation experience.

Course Syllabus

Part 1: Beet Kvass, Kefir and Probiotic Drinks

Kefir

Medicinal Root Beer

Beet Kvass

Part 2: Sour Kraut as Art and Medicine