• Course Overview

    Kefir, Kombuca, kimchi, miso, sourdough all have one thing in common – the cultivation and encouragement of active fermenation. This far healthier method of preserving has been around for centuries, however due to its varying results, it is rarely used commercially.

    Join us to discover the art of home fermentation in order to reap the benefits of these healthy bacteria.

    • Class Time: 09h00 – 14h00


    R850.00 incl. VAT


  • Course Content

    • What is fermentation and what health benefits does it provide?
    • Historical uses of fermentation in food and beverage over the ages.
    • Fermentation practices, Kimchi, Kombucha, sauerkraut, Sourdough breads, kefir.
    • Demonstration and preparation of various items made from several different fermentation methods: sourdough breads, pickles, cheese, traditional sauerkraut, fruit beers, (pineapple, ginger beer, fruit infused kombucha), kimchi, yogurt and kefir.

  • Dress Code

    You will be working in a professional kitchen, so wear comfortable shoes and keep jewelry and make-up to a minimum and hair tied back. An apron will be preferable.

  • Includes

    •  Course notes and recipes
    • All ingredients
    • Chef’s hats
    • Refreshments

  • Next Available Date

    18 May 2024
    14 September 2024

    For an application form and to book your space, please contact:

    Anna-Marié Oberholzer

    Tel: 012 654 5203



  • Request Application Form

    I'm Interested!

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    Fascinating Fermentation


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