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Introduction to Fermentation

October 11, 2019 @ 12:00 am


As a nutritional therapist, food is always one of first areas I focus on with clients. The type of food we eat can impact our weight, energy, cravings, risk of heart disease and Type 2 Diabetes occurrence, brain health and much more. The quality of the food not only has an impact on how much nutrition it contains to power our human cells but how much nutrition it contains to power the bacterial cells living in our gut.

Each and every week there is more research linking the role of the microbiome to a whole range of health issues. Conditions such as heart disease and Alzheimer’s as well as diabetes and thyroid conditions may all be connected to disturbances in these beneficial bacteria. So how do we look after them? One way is through eating fermented foods.

If optimising your diet and your health is something that interests you then fermented foods may be a missing piece of the puzzle. I find that may people either aren’t aware of them and their benefits or they are just apprehensive about making them at home due to concerns about it’s going to go wrong and they’ll end up with food poisoning (note: I’ve never met anyone that’s poisoned themselves making fermented food! It’s an extremely safe process). These workshops offer an educational, science-based and hand ons insight into the role fermented foods can play in your life.

Why Ferment?

Historically the fermentation technique was used as a way of preserving foods and drinks long before the days of refrigeration. During the process, microorganisms such as bacteria, yeast or fungi convert organic compounds – such as sugars and starch – into alcohol or acids which act as natural preservatives. The process produces quite a distinctive, strong, slightly sour flavours.

With the ever-increasing link between the health of the gut and overall health of the individual the consumption of foods and drinks that have undergone fermentation have benefits that stretch beyond food preservation.

What Will I Learn?

During this hands on workshop you will discover the role that fermented foods have played in dozens of cultures for 100’s of years, why they are so beneficial to our health as well as learning how to make:

  • Traditional Sauerkraut
  • Lacto-fermented Vegetables
  • Vegan Nut Cheese
  • Kombucha

The Workshop Includes:

  • Education of the role fermented foods have played throughout history
  • Practical guidance on making a range of fermented foods
  • Bottles and containers to take your creations home in
  • Q&A session
  • A free ebook that contains all of the recipes from the workshop

Price: £50

Book your tickets here


October 11, 2019
12:00 am
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