COURSE DETAILS
We aim to provide an unforgettable experience using natural abundance to create healthy foods and drinks and introducing the skills to build people’s confidence and knowledge so they can in time, add their creativity and flair to each ferment.
Scoby based ferments
- Introduction to fermenting and general benefits of fermenting.
- Learning how to make and understanding the benefits of:
- Kombucha tea and second ferments
- Milk Kefir, second ferments and its potential
- Water Kefir, second ferments and its potential
- Rejuvelac
- Villi/Roupy Milk
Tonics
- Introduction to tonics, and differences to other ferments.
- Learning how to make and understanding the benefits of:
- Master Tonic
- Switchel
- 3 types of Kvass
- Sauerkraut Juice
- Shrubs
- Tepache
Benefits of attending course:
You will gain the confidence and skill set to create fermented drinks for all seasons to increase microbial diversity, boost your immune system and increase your vitality. You will have everything to need to start fermenting six different drinks as soon as you get home. Plus additional resources online to enable further experimentation and learning.
GILLIAN KOZICKI
She is the passion behind Cultured Artisans, where she has combined her love of home prepared good food and supporting good health. Gillian has spent many hours finding a rhythm that is working for her, her family and the friends she ferments with! Her passion has given rise to her teaching others to empower them to ‘ferment to better health’.
Gillian is an active promoter of the benefits of connecting Lacto-Fermentation and permaculture. She has been an Australian and International coordinator for International Permaculture Day and has presented at the last two International Permaculture Convergences. Her interest in permaculture and the health benefits of naturally grown food has led her to her love of fermenting and its natural application to the permaculture ethics and principles which she applies at her 4-acre farm on the Central Coast. Gillian is passionate about the benefits, both individually and as a community, which comes from fermenting.
She began her fermenting journey on a course with Sandor Katz and has since attended many of his courses. She has been a participant with Heidi East & Helen Padarin from Nourish-ed, Georgia Lienemann from Stirring change, Holly Davis from Food by Holly Davis, Stephen Hogwood from the 1910 Bottling Co and David Asher from The Black Sheep School of Cheesemaking. In 2014, Gillian attended a residential course ‘Exploring the microcosmos’ at the UK’s cutting-edge learning facility, Schumacher College.
Gillian is a highly-sought after presenter on many fermentation topics. She has presented to Mindd, many councils, numerous corporate organisations and private clients. As an active researcher she regularly shares information on both Facebook and Instagram. Gillian has delivered hands on workshops for over 2000 students worldwide. Including the UK, Maldives and Australia, with audiences up to 150 participants.
SANTELLI –
I would be interested joining the 2 days fermentation workshop training
I would like to know where it would be organised and what will be the price.
Thank in advance for your response.
Nadia Lawton –
Hi Marie
the course organise by PRI and run in Greening the Desert project, please see the link for more info https://www.greeningthedesertproject.org/product/45821/
Kind Regards,
Nadia
Jawad –
Aoa, mam Muhammad Jawad from Pakistan. I m intrested in your PDC but price is too high for me to come and join from 3rd world country. Can your guide and help me out so that I can afford this course.
Regards