Courses:
Fermententation - Beginner
This course starts with theory on history, method, ecology and health aspects of fermentation. Then follows a practical workshop where you make your own version of Sauerkraut, Curtido, Kimchi etc.
Content:
- Theory: History, methods, ecology and health aspects
- Demonstration
- Tasting
- Practical workshop (2 hours)
- Cours compendium
- Recipes
Participation:
This course is suitable for groups (business or private) of 12-18 people. No previous experience required. All participants will get a list of equipment to bring.
Fermentation - Advanced
In this course you get to dive deeper into the realm of fermentation. Develop your skills with new principles, exciting recipes and in-dept troubleshooting. Participants will make vegetable mix, vinegar, honey ferment and coconut yoghurt.
Content:
• Fermentation with acetic acid.
• Honeyfermentation
• Fermentation with yoghurt and kefir-cultures
• Kombucha and Jun
• Troubleshooting (pH-measuring, kahm-yeast, fungi, botulism)
• Quality assurance (crispyness, probiotic value, storage)
• Gut Health in dept (what to choose from: pro, pre and symbiotics)
Participants:
This course is suitable for people who have taken “Fermentation - Beginner” or have extensive experience with fermentation. The course can be held for groups up to 18 people.
Duration:
3 hours
Breath & Cold Exposure
Control your nervous-system with the power of breath. Learn the importance of breathing patterns during rest/recovery and physical challenges.
I offer courses in Wim Hof Method and Oxygen Advantage with certified instructors.
Duration: 3-6 hours.
