Module 2 – The Art of Advanced Fermentation
The Art of Advanced Fermentation is one of our most popular courses. It is a repertoire of many many years of fermenting reserach and experimentation. On this module students will learn very basic lacto fermentation such as kimchi, sauerkraut and pickling fruits and vegetables to wild fermentations such as Tepeche from mexico and smreka from bosnia to advanced fermentation techniques such as second stage medicinal mushroom and gynostemma kombucha, Blue cheese without cashew nuts and blueberry yogurt. Students will learn how to work with raw cultures such as water kefir grains and kombucha. This Module provides a thorough lesson on the art, history and science of fermentation and gut microbiome, how to use probiotics, which probiotics to use and basic equipment needed fro fermentation.
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