35 Fermentation courses

fermentation workshop

Hi my name is Petra Lewis and I am a personal trainer and fitness professional with a passion for nutrition. January 2016 I was introduced to the incredible world of food fermentation. I thought I will give it a go to help my husband with his stomach issues. Basically he was going through a bottle of Gavascon a week. 4 – 6 weeks later he had noticed a dramatic improvement to the point his last bottle of Gavascon is still unopened in the cupboard. The following summer we also noticed that my son and husband who used to suffer with hay fever suddenly had improved dramatically. Personally I no longer suffer from the dreaded sugar cravings that I am sure most can relate to. We had improved our general health including upset stomach, colds and viruses. Most of all I feel very satisfied that my family now have healthy happy gut! Being passionate about it I have decided to start doing the workshops to give you the opportunity to try it out and learn how to make it all for your own health benefits. I am so glad I got myself into Fermenting as I love the taste and see the health benefits for myself and my family. I am sure this will open up a wealth of health opportunities for you.

miyu tokoi

*Japanese Fermentation / Probiotic Specialities *Locally Produced Japanese Foods, Crafts and Gifts *Made and Selected by Japanese

edinburgh fermentarium

Edinburgh Fermentarium was founded by Ruth Munro in 2017. When Ruth started eating fermented foods her health changed for the better. After years of cutting various things out of her diet, from gluten to dairy and much more, she found that adding fermented food and drinks to a healthy balanced diet put her system back in balance and so she wanted to share this amazing traditional food with everyone! “It all started I went on a course learning how to make Korean kimchi. I then began making ferments for myself and for friends, and it progressed into the small business that it is today. After being made redundant from my fashion design job, life coach Caroline Kirk helped

jungle goddess gut health uk

Work with me to improve your gut health. I offer personalised coaching services, workshops, talks and courses.

kinship kitchen and oblutak

Kinship carers are people raising relatives or friends’ children who would otherwise need to enter the care system. Since Special Guardianship Orders were introduced in 2005, Local Authorities have increasingly chosen to place children with friends and family as an alternative to adoption and long term fostering. Kinship care has now become the main route out of care for children in England, overtaking adoption. There are approximately 200,000 kinship families in the UK, though the actual number is likely to be much higher. Despite the growing number of officially recognized kinship families, this has not gone hand in hand with increased levels of support. Kinship carers are expected to parent traumatized children with little or no preparation or support, and often have no access to the services that are normally available to foster carers and adopters. Recent data indicates that Covid-19 has disproportionately affected kinship carers; most have been unable to shield, even when vulnerable, and they have not been prioritized in vaccination and other support programs.

the plucky pickle

My Italian nonna, ‘The Original Preserver’, preserved everything from green tomatoes to grapes. My ‘Giardiniera’ pickle is based on her recipe. I grew up surrounded by jars of sour brilliance. I admit, I’m a bit of a sourpuss. I first learnt how to make sauerkraut whilst living in Russia in the early 1990s. We fermented seasonal produce and cooked with no waste. It was the sour, tangy, tart tastes that grabbed me and learning how acidity can bring balance and brightness to food. Get some veggie dishes on the go, open a jar of pickles or ferments, add some good quality sourdough, cheese, eggs, grilled meat or fish.

centre for chinese contemporary art

Bringing Chinese art and visual culture to UK audiences since 1985

rhizomeclinic

musubi

*Japanese Fermentation / Probiotic Specialities *Locally Produced Japanese Foods, Crafts and Gifts *Made and Selected by Japanese

camden market

Camden Market started off as a small arts and crafts fair in the backyard of Dingwalls. Originally it was temporary and only open on Sundays, however its popularity grew fast. Today we’re the largest market in London, open seven days a week.