Would you like to learn how to make your own fermented water kefir, milk kefir, coconut milk kefir, kombucha and sauerkraut?
Now’s your chance to sign up to our workshops and avoid the pitfalls of fermenting in the tropics!
We remember what it was like starting out fermenting for the first time. It can be scary! Figuring out what to ferment, when to ferment, how to ferment and where to ferment can be downright overwhelming. Our workshops aim to teach you the art and the alchemy of fermenting for food medicine in the tropics.
We do this because chances are you’ve been down the road of trying a number of different food protocols that recommend fermented food and drink. And no doubt you’ve asked yourself where to start right? Well we encourage you to start small and gentle. By introducing one ferment at a time into your diet you’ve got a much better way of being able to assess how your digestive system responds/reacts.
How’s your gut?
Yes we know that may be a somewhat personal question, but if you are regularly experiencing gas, bloating, constipation, diarrhea etc your gut health needs to be addressed. You can empower yourself to look after your health and wellbeing through diet in so many ways, and fermented food and drinks can be a big step in the right direction.
Now why is that so, you ask? Well fermented foods and drinks are abundant in probiotics and other health promoting substances. The health benefits of consuming ferments are ancient, many and varied. Including but not limited to boosting your immunity, reducing inflammation, assisting detoxification and reducing the risk of cancers such as colon cancer you can see why every man and his dog are jumping on the bandwagon can’t you?
We strongly encourage you however to work with a health professional to assist you in determining you are fermenting the best food for your own digestive needs. Rena Walker, qualified Kinesiologist can assist you in doing this and regularly offers discounts for Get Fermented participants.
WHO IS GET FERMENTED?
Bronwyn Clee, qualified Coach, Health Coach and Healer established Get Fermented in 2014 and has delivered numerous workshops in Darwin NT and Cairns, Yeppoon and Emerald Qld. In 2016 Bron teamed up with Rena Walker Darwin based Kinesiologist and they have been running fermenting workshops in Darwin ever since. Bronwyn is passionate about fermenting and has a wealth of knowledge and experience with fermenting, which she has gathered over many years of trial and error. Rena has been fermenting for the past few years and has reaped the rewards of Bron’s guidance and advice, both with yummy ferments and improved health.
Our workshops are ‘hands on’! You take home what you make, the ingredients you need to get started plus a workbook with the instructions and notes to give you the best chance of success.
We are now offering two types of workshops: Drinks (including kombucha, water kefir and milk kefir) and Sauerkraut. You can click on any of the Buy Now buttons to book and pay for your preferred workshop/s.
We’ve got some basic info below to help you get your head around what our 3 basic ferments are:
Fermented Milk kefir
Milk kefir is the end product of the combination of tiny SCOBY (symbiotic community of bacteria and yeast) and milk. Its consistency can vary from a drinking yogurt to a thick Greek yogurt. It can be made from any type of milk: cow, goat, almond, soy, rice and coconut. This is Rena’s favourite!
Fights cancer – The Journal of Dairy Science, for example, published a study that evaluated the immune cells in mice and discovered the regular consumption of kefir helped stop breast cancer growth.
Boosts immunity – Probiotics have proven to be as good as or better than antibiotics in not only eliminating the infectious agent but in resolving the symptoms.
Heals IBS and IBD – consuming probiotic foods have been shown to heal IBS and reduce bowel inflammation.
Improves Lactose intolerance – This may sound crazy but fermentation changes the chemical make up of foods and in the case of kefir it is relatively low in lactose. In fact when fermented correctly it has been proven to be up to 99% lactose free.
Supports detoxification – Being rich in lactic acid bacteria, kefir can bind (kill) toxins and funguses to support health.
Builds bone density – researchers found kefir works by increasing the absorption of bone building minerals such as calcium and magnesium.
Positive effect on allergies and asthma – Kefir has strong anti-inflammatory properties that have proved useful in suppressing inflammatory markers.
Kombucha is sweet tea left to ferment – plain and simple. This tea forms a SCOBY (symbiotic culture of bacteria and yeast) to protect the liquid throughout the fermentation stages. When left to ferment for 6 – 14 days, wild bacteria and yeast will form and together consume up to 97% of the sugar. The end result is a powerful probiotic drink.
Kombucha has been credited with benefits and functions such as; immune booster, lowers blood pressure, fights cancer, improves brain function, detoxifies and removes heavy metals.
It also contains high levels of glucuronic acid. In your body glucuronic acid binds up poisons and toxins which are then excreted. It’s worth noting, once toxins are bound by glucuronic acid they cannot be reabsorbed.
Directly translated sauerkraut means “sour cabbage”. Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. These days we see various products that don’t contain cabbage still called “kraut’ that follow the same fermenting principles. It is the lactic acid present in the process that naturally preserves the vegetable.
Sauerkraut is Bron’s favourite ferment, and the more aged it is the better! It’s not unusual for Bron to have ferments that are up to 12 months old still slowly fermenting and making medicine in the fridge. And you can too when you learn the art and the alchemy of fermenting in the tropics.
Aside from being a powerful probiotic food that is also a good source of Vitamin C, other sauerkraut benefits include:
It boosts the immune system;
Reduces the risk of heart disease;
Aids energy production;
Helps to maintain a healthy heart;
Prevents gastric ulcers and colon cancer;
Slows the appearance of wrinkles and age spots;
Helps regulate digestive and excretory system;
Reduces pain and discomfort of joints and muscles;
Helps build strong bones and prevent osteoporosis;
and reduces the risk of macular degeneration and development of cataracts.
FERMENTED DRINKS WORKSHOP DATES & DETAILS
Hosted by Rena Walker
11 Sowden St Jingili
Water kefir, Milk kefir and Kombucha
This beginners workshop includes how to make and manage fermented drinks in the tropics. We will cover some basic tips and techniques as well as offer medicinal samples of fermented drinks. You will take home a workbook, tip sheets and starters for water kefir, milk kefir and kombucha as well as a range of inside tips only shared in the workshop.
Click the “Buy Now” button to secure the Early bird price $120.00 or full price $150.00 if paid in the last week prior to the workshop.
Sunday 25th February 10am to 12.30pm
SAUERKRAUT WORKSHOP DATES & DETAILS
Hosted by Rena Walker
11 Sowden St Jingili
This beginners workshop will include how to make and manage sauerkraut in the tropics. We will cover some basic tips and techniques as well as offer medicinal samples of fermented foods. You will take home a tip sheet and jars of sauerkraut, summer ferments as well as a range of inside insights, plus bonuses only disclosed in the workshop.
Click the “Buy Now” button to secure the Early bird price $95 or full price $125.00 if paid in the last week prior to the workshop.
Sunday 25th February 1.30pm to 3.30pm – Sold out!
Sunday 25th March 1.30pm to 3.30pm
A beginner’s fermenting Workbook by Bronwyn Clee
Dr Axe Food is medicine