After completing our 2 months intensive course you will have made 30+ various ferments in your own kitchen

It takes generations to collect and learn these fermentation techniques and recipes. You'll do it in 8 weeks, and new skills will serve you for the rest of your life.


During your entire fermentation journey you'll be supported by professional fermentation chefs.

What You Will Learn

Lacto-Fermentation in Brine


You'll master the concept of gut-healing lacto-fermented vegetables, with 12+ vegetable recipes and combinations for every season

Sauerkraut

You'll learn the art of creating sauerkraut, with different types of cabbages and flavour combinations

Kimchi

How to make kimchi, including a vegetrian option. Besides classic cabbage kimchi, you'll learn how to make it from eggplants, carrots, broccoli and carrots

Condiments

Fermented ketchup, mustard, and even flavourful Indian lemon chutney

Chilli Sauces

Various types of chilli sauces and chilli fermentation

Fermented Drinks


Fermented sodas,ginger soda, beet kvass and an ancient fermented Mexican drink Tepache

Yoghurt and Soft Cheese

Learn how to make yoghurt and do vegetable ferments in yoghurt, as well as simple soft cheeses

Vegan Cheese (nut-free)

Vegan cheese made from fermented bulgur, without the addition of nutritional yeast

Various Garlic Ferments

Learn different ways to ferment garlic, inculding delicious garlic paste and an ancient immunity elexir garlic oxxymel

Fermentation in Honey

The traditional method of fermenting in honey

Fermentation in Oil

Different types of traditional vegetable ferments in oil

Stuffed Vegetables

Complex ferments of stuffed vegetables

BONUS WORKSHOPS

($399 value)


In addition to live fermentation training with Mirna Bamieh, the Intensive course includes 3 bonus workshops with the experts:

Fermented Drinks Workshop

Ancient and modern fermented drinks, most of which don't even need a starter

Science of Fermentation

A live workshop with a food scientist, where you can ask all your questions personally

Miso Making Workshop

A miso making workshop will be taught by a traditional Japanese cook

How the Course Works

  • Upon enrollment you get immediate access to the pre-recorded fermentation tutorials, covering 45+ fermented foods recipes
  • The LIVE Intensive with Mirna Bamieh starts on 10.10.2021, which includes 6 live immersive fermentation workshops, plus 3 fermentation workshops with invited experts, all on ZOOM (see the schedule below)
  • You'll receive the list of ingredients and equipment, that you'll need to prepare. During the ZOOM Workshops you'll ferment together with the chefs

Schedule of the LIVE Workshops with Mirna Bamieh, to book in the calendar:

  • 14.10.2021, 11 AM EST
  • 18.10.2021, 11 AM EST
  • 19.10.2021, 11 AM EST
  • 25.10.2021, 11 AM EST
  • 26.10.2021, 11 AM EST
  • 29.10.2021, 11 AM EST
  • 12.11.2021, 10 AM EST (Fermented Drinks with Anastasia Sharova)


About Mirna Bamieh

(Your Teaching Instructor)


Mirna Bamieh is a chef, an artist, and the founder of the Palestinian Hosting Society. During the last two years, she's been researching various fermentation techniques in traditional kitchens of the world and putting them into practice in her own fermentation station.


Mirna runs culinary projects and hosts tables all around the world, and she is the creator of The Art of Fermented Foods. Mirna is on a mission to preserve traditional recipes and give them the attention they deserve in our kitchens, and in our societies.

Why learn about fermented foods and add them to your diet? 


Some people love to ferment vegetables just for the fun and taste of it, but there are plenty of reasons to include them in your diet. They are backed by science and thousands (!) of years of healthy nutrition traditions.


Fermented foods are the source number one for healthy natural probiotics, which ensures a healthy gut and improves the entire digestion system. Fermentation process largely reduces anti-nutrient content, and improves absorption of nutrients from other products you consume. And of course, fermentation is a wonderful way to preserve the foods and benefit from their vitamins even when they are out of season.


Fermented foods are the healthiest, cheapest and some of the most delicious super foods available in the world. Starting from learning how to ferment vegetables simply, and how to create live-saving fermented drinks, our course will introduce you to various traditional fermentation techniques.


WATCH THE COURSE TRAILER

Get inspired by Mirna Bamieh's Work at her Fermentation Station:


 

What makes our course so unique?

 


Fermentation can only be learned through practice. That's why the core of our course is LIVE workshops, where you can ferment together with the experts.


The Art of Fermented Foods is not another online course which you'll buy and never complete. By the end of the course you'll have over 30 colorful jars and bottles with the ready ferments. The new skills will nurture you and your families for generations to come.


All our classes and materials are based on traditional knowledge from different countries, which is not easily accessible. Most of it you would only learn from a grandmother, and we are proud to be able to preserve this valuable culinary wisdom.

Here are all the techniques you will learn, after joining the Intensive Fermentation Course:


  • How to ferment vegetables, following lacto-fermentation
  • Technique for pickling in brine, oil, yoghurt and spiced sauces
  • Classic fermented foods: kimchi, sauerkraut, cucumber pickles, preserved lemons, radish, tomatoes, jalapeños, chillies, aubergines etc.
  • How to grow a ginger bug and make fermented drinks using it
  • How to make fermented sauces, that will last forever - particularly, how to make original ketchup at home
  • Unique flavour pairings and the use of spices in fermentation
  • Fermentation techniques from the Middle East, Eastern Europe, Mediterranean, India and Korea
  • How to introduce fermented foods in your diet: recipes and food hacks
  • Various techniques for fermenting vegetables with spices; how to make fermented drinks, cheese and even flowers
  • Fermented soft cheese and yoghurt ferments, including labneh cheese
  • Vegan cheese of the Middle East (Kishk), made from fermented bulgur (the only nut-free vegan cheese!)
  • Advanced fermentation techniques, lilke chillies stuffed with different vegetables and spices
  • Two rare recipes of traditional Chili Sauces: Zhug (Yemeni Green Chilli Sauce) and Shatta (red chilli sauce)
  • Recipes for zero-waste kitchen, how to ferment what normally goes to waste, but in reality is full of nutrition: Tepache (Mexican drink from pineapple peels) and pickled Watermelon Rinds
  • Fermentation in honey
  • Ancient healthy elexir: garilc oxymel
  • Flavourful fermented spreads (fermented garlic paste and mish yoghurt)
  • Different types of kimchi, made with aubergine, broccoli and carrot
  • Fermented Hibiscus flowers
  • Classic mustard (yes, the classic mustard is fermented!)
  • Spicy Indian lemon chutney
  • Fermenting vegetables without water
  • Apple Cider Vinegar and Wine Vinegar
  • Traditional Miso Making
  • Fermented drinks without any starter


Early Bird Intensive Discount expires on 30.09.2021


ENROLL NOW

(Discount expires on 30.09.2021)

Choose Your Plan

$597

Early Bird Full (October 2021)

6 payments of $109/month

Early Bird Payment Plan (October 2021)

Not sure about the course?

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from the Art of Fermented Foods online course

(no credit card required!)


Not sure if this course is right for you? Enroll in a free trial lesson for 7 days, and take a sneak peek into the Art of Fermented Foods

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