The vast use of antibiotics and the chemicals in our food, even tiny traces of Roundup, destroy the balance in our intestine and bad bacteria take hold. The reestablishing of healthy bacteria is very difficult and can take months and even years.
Our microbiome is utterly complex. 70% of our immune system resides in the gut. The microbiome has many functions and even regulate our hormones.
We will discuss our microbiome in detail and show you many ways how to improve it through diet and lifestyle.
A vegetable ferment promotes the growth of healthy flora throughout the intestine. Each participant will prepare a ferment with fresh, organic vegetables on the day to take home.
We will enjoy a light lunch with fermented foods, herbs, fermented dairy and vegetables. The lunch is vegetarian with dairy, eggs and vegetables from KoruKai Herb farm. If you have dietary restrictions or allergies, please get in touch.
We will also learn how to make water kefir, probiotic yoghurt, milk kefir and a simple, fresh cheese brimming with billions of healthy gut bacteria.
Topics:
- Our complex microbiome
- Art and science of fermenting vegetables
- Making a vegetable ferment
- Water Kefir
- Milk Kefir
- Probiotic dairy yoghurt and cream cheese
What you will get:
- Fermentation Booklet with information and recipes
- 500g (approx.) of vegetable ferment to take home
- Up to 10% off fermentation equipment (jars, glass weights, airlocks, wooden pounder)
- Perpetual probiotic yoghurt starter culture
- Nutritious and delicious lunch with a selection of handcrafted goodies from the farm including ferments, sourdough bread and probiotic cheese
More information on the benefits of fermented vegetables: here
Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is a soil health educator and herbalist with a passion for soil health, growing nutritious food, DIY, herbs, and self-sufficiency.
A certificate in Organic Horticulture, intensive training with Dr. Elaine Ingham's Soil Food Web School, an Apprenticeship in Herbal Medicine at Valmai Becker's Phytofarm, training in Allan Savoury's Holistic Management, Permaculture Design with Geoff Lawton, hands-on training with cheese maestro David Asher and living on a farm in Pigeon Bay equip her with a lot of knowledge and practical experience about soil health, holistic food systems, growing and preparing nutritious food and fermentation. A Masters Degree in Integrative Learning at Endicott College enables her to weave her vast knowledge together to run easy to understand and fun workshops.
Together with her husband Kai, she is teaching workshops on soil health, whole foods, fermentation, cheese and bread making and regenerative gardening.
A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.
Fermentation Workshop Teacher says Stinging Nettle Weed a "True Superfood" (press article)
