Take Care of Your Gut Health With Probiotic & Nutrient Dense Ferments
Fermentation is one of the oldest methods of preservation, it has been used for centuries in Ancient cultures around the world to preserve foods. Save yourself loads of money by learning how to make simple ferments at home with no special equipment needed.
Want To Improve Your Gut Health and Boost Your Immunity?
Over the past decade or so fermented foods have become very popular and readily available in health food stores and supermarkets the world over. You probably also noticed that they come with a hefty price tag too. They are a challenge to product commercially, but to make them at home for yourself is easy and inexpensive.
The gut has been referred to in recent years as the second brain and, by striving to keep your gut in balance, you keeps the rest of your body, and mind, in good balance also. When our gut balance is off, we can feel it all over our bodies. One can feel lethargic and be more susceptible to illness.
The other bonus of fermentation is that you get to eat delicious foods that have been enjoyed by cultures around the world for centuries. You can make fermentation as easy or complex as you wish, but it’s always best to start with the foundational recipes and move on from there.
In this 2hr class I’ll take you through an array of my favourite fermented foods and beverages at the moment.
What you’ll learn…
This can be made with ginger, turmeric or galangal and acts as a wonderful starter for all kinds of other ferments we’ll make in this class. You can use ginger bug to start nut cheese, fermented drinks, salsas and more! You can also use it as a base for making fermented soda, I bet the kids will love that and it’s a great way to serve them their daily probiotics.
A delicious fermented pineapple drink that originated in Mexico and is now enjoyed the world over. If you thought water kefir and kombucha were yummy, you ain’t seen nothing yet! Tepache is light and refreshing and ferments very easily. You can dress it up by adding whole spices like cinnamon, cardamom and ginger or keep it simple with just pineapple. Either way, you’re gonna love this inexpensive, easy fermented beverage.
The most traditional method for making kvass is by using sourdough rye bread as the starter, but in this version we bypass grains and use beets. Again, kvass is a super simple ferment and one that can act as a starter for other ferments, like salsa and hot sauce. You can use any colour beet and each one results in a rather different final beverage. If you are avoiding sugars, and trying to increase your healthy bacteria without feeding the bad bacteria, kvass is an excellent choice.
I think at this point, we have all heard of and tried kimchi. A dish originating in Korea, it’s well loved the world over for it’s crunchy, sour taste and knock your head off spice. But it doesn’t have to knock your head off, that’s another benefit of making it yourself. You have total control over the spice and sourness of the ferment.
Fermented Hot Sauce
This is one of my all time faves and one that I keep in the house all year round. It can be fermented for a long time without going off or turning too sour. It develops beautifully over time and, when you backslop (use a previous batch as starter in your new batch) the flavour development deepens. It’s truly magic. If you enjoy your hot sauces, you’re going to love this recipe!
I grew up on cucumber pickles, in fact, I’m something of a connoisseur; the salt, the sour, the crunch and those spices! Yum. These carrot pickles are, dare I say, even better. They don’t go soft like cucumbers, they take on all the same flavours and the resulting brine is delicious as a probiotic drink. Add them to salads and wraps to boost the flavour or dip them in hummus for a probiotic-full snack.
How Does It Work?
- After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
- After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
- At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
- You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
- Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
- You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
- Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class. You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace. Of course, you have all recipes and a recording of the class to refer back to whenever you want.
Kind words from our friends
Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”Sammy Tranger
Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.Russell James“The Raw Chef”, London UK
Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.Chad SarnoChef, Consultant & Speaker
I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!Monika WackeFounder Schoccolatta, Switzerland
Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.Amy WebsterFounder of Simply Raw, Zurich Switzerland