This seminar includes eight full hours of instruction and demonstration that will fully prepare students to begin fermenting at home.The Seminar starts with an Introduction to
Fermenting that explains what fermenting actually is, how it is not food spoilage, and why it is such a powerful addition to a healthy diet.
We briefly cover fermenting history. Additionally, we talk about
digestive health to provide an understanding of the importance of
fermented food in a healthy diet.
Students will leave with a firm grasp of fermenting theory and
technique. Common misinformation about fermenting food will be
discussed and corrected. A seminar manual with a comprehensive outline for taking notes, and a resource list
will be provided for reference and use at home, with space for adding
notes and recipes.
A question and answer time at the end of each segment will ensure
that each student is able to have their questions addressed and fully
understands the material.
Phone support following the seminar is available as needed, to ensure the success of each attendee.
Here is a list of the topics covered in the Seminar:
Introduction Microorganisms' Relationship to Human Health Gut Health Fermentation Defined Fermentation Safety Histamine Compounds Mold in Human Health and Fermenting Fermentation History Microorganisms' Relationships (to each other) Fermentation Stages Traditionally Fermented Foods Factors Affecting Fermentation Mold Control Choosing Fermenting Vessels Detecting Spoilage Guidelines for Fermenting Success Choosing Salt & Water Using (and Not Using) Starter Cultures Finished Ferment Maintenance Fermenting Timelines Food Combining for Optimal Fermenting
Kombucha Water Kefir Vinaigrette Salad Dressing Preserved Lemons Mayonnaise Cultured Cream Ranch Dressing Dairy Kefir Fermented Nuts Oat Granola Berry Syrup Medicinal Ferments Fruit Leather Incorporating Ferments into Meal Routines
The Functional Fermenting Seminar includes a broad view of fermentation applications to provide perspective for the beginning home fermenter. Students will be ready to start fermenting at home, and will be empowered to evaluate recipes and information (taken from the internet and other sources) to convert them to produce optimal fermented food.
