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…
I’m so excited about this particular ferment! Long story short, I have recently gotten back into fermented drinks, and bought a bunch of pre-made ones. I was hugely disappointing, so I started brewing my own again. Drinks like kombucha, water kefir and ginger bug sodas take a long time and I wanted something faster. Enter Fruit Kvass. These are the easiest fermented drinks I have ever made, hugely versatile and they go super bubbly in just 3-4 days! If you enjoy fermented beverages, you’re gonna love these.
Mixed Veggie Krauts
You can make sauerkraut using such a wide selection of veggies, you need not limit yourself you just cabbage. Regardless of the veggies you choose, I’ll show you a very easy way to make kraut without the use of special tools or long periods of massaging the veggies to release their juices.
I’ve always loved salsa, since I was a kiddo and visited my family in Arizona. They have the best salsa in that part of the USA! After getting into raw foods, I found out you can make a fermented salsa and it blew my mind. It’s so good, really simple to make AND I have found the perfect recipe for creating a thick, chunky salsa… none of this watery nonsense! Packed full of texture and flavour, it’s the best staple to keep in your fridge.
Fruit ferments are really fast due to the natural sugar content in the fruit itself, so that makes these ferments very easy to do. Sometimes, they ferment in 1 day! This pear chutney is my fave fruit chutney. It’s got brilliant flavour and retains a crispness from the pear. It’s great with nut cheeses and raw crackers 🙂
I think at this point, we have all heard of and tried cabbage 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. The other thing that you have control over is the veggie you use, another traditional option for making kimchi is using mooli/daikon. This is a long white radish and it retain far more crunch than cabbage.
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.
- 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.
- While 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