WHAT YOU'LL LEARN (AND MAKE)

IN THE CHALLENGE:

WEEK 1
Basics of Lacto-Fermentation,
Fermentation Without Salt, Sauerkraut

We'll cover all the basics of traditional vegetable fermentation at home, including safety. You'll learn the art of creating sauerkraut, with different types of cabbages and flavour combinations.

WEEK 2
Fermentation in Brine,
Vegetables and Salads

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

WEEK 3
Kimchi Method
Beyond Napa Cabbage

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

WEEK 4
Fermented Chillies and
Chilli Sauces

Various types of chilli sauces and chilli fermentation

WEEK 5
Condiments:
Ketchup, Mustard, Chutney

Fermented ketchup, mustard, and even flavourful Indian lemon chutney

WEEK 6
Yoghurt and Soft Cheese
Vegan Nut-Free Cheese

Learn how to make yoghurt and do vegetable ferments in yoghurt, as well as simple soft cheeses, incl. nut-free vegan cheese

WEEK 7
Fermented Drinks

Learn to make kombucha, ginger soda, and an ancient fermented Mexican drink Tepache

WEEK 8
Medicinal Ferments

You'll learn how to make ferments that were traditionally used to boost the immune system. It includes oxymels, herbs fermented in honey, garlic, and beet kvass

BONUS
Advanced Ferments,
Ancient Traditional Recipes

As a bonus, you'll get access to the video tutorials of traditional recipes, that were collected personally by Mirna Bamieh over years. It includes Egyptian stuffed lemons, stuffed eggplants and cilli peppeprs.

Fermentation can only be learned by doing. During our challenge you will ferment with a group of other enthusiasts, with the guidance from an experienced fermentation chef.


After completing this fermentation challenge you will have at least 10 ferments made in your own kitchen.


You'll learn lacto-fermented vegetables, sauerkraut, kimchi, fermented sauces, yogurt, soft cheese and nut-free vegan cheese, kombucha, fermented soda, and much more.



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.


How the Challenge Works

On the first day of the challenge, you get immediate access to the pre-recorded fermentation tutorials, covering 45+ fermented foods recipes


The official challenge duration is 8 weeks. Each week we'll focus on a particular fermentation technique, like brining technique, dry-salting method, fermented drinks, medicinal ferments, kimchi, etc.


Each week you'll be given a task to prepare at least 1 ferment, following the recipe from the tutorials


You'll be able to attend 6 live Q&A sessions on ZOOM


To receive the certificate of completion, you'll need to complete all tasks within 6 months

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 challenge so unique?

 



The Art of Fermented Foods is not another online course that you'll buy and never complete. We made it in a challenge format, to help you build new skills in the shortest time possible, and enjoy the benefits of fermented foods for your gut and mood!


By the end of the course, you'll have at least 8 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.




OUR STUDENT WORK:


Here are all the techniques you will learn, after joining

the Art of Fermented Foods Challenge:


  • How to ferment vegetables, following lacto-fermentation
  • Technique for pickling in brine, yoghurt and spiced sauces, preserving in oil
  • 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
  • Full Masterclass on Kombucha brewing
  • 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 with honey
  • Ancient healthy elixir: garilc and herbal 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 salt
  • ... and more!






FAQ

(for the full challenge The Art of Fermented Foods)


Can I buy the challenge as a gift?

Yes of course. Just click on buying challenges as a gift and choose the challenge you'd like to give to someone. They will have 12 months to enroll in the challenge, whenever it suits them best.


How does the challenge work exactly?

Here is how:

> You enroll in the challenge before the start date. You get the list of all the equipment and ingredients you'll need, and join the community of other challenge participants

> On Sunday the challenge officially starts! You receive access to the first challenge materials and the roadmap

> Every week you'll receive emails, short video tutorials with exact steps to follow, as well as weekly tasks

> You follow the roadmap and do the tasks, share your progress and ask questions whenever you need support.


What if I don't complete the challenge within 30 days?


Life can get busy unexpectedly, we understand that! If for some reason you have to postpone your challenge, you'll have 12 months in total to complete it, if

However, we recommend sticking to the original schedule, then you'll get maximum support from the coaches, and the most powerful results!

You also keep lifetime access to all the videos and materials of the course, so you can re-visit them whenever you like.

Can I keep all the printables and templates, even after the challenge is over?

Yes, of course, all the printable materials and pdfs are yours to keep! Download them, save them, put them on your fridge if needed, and use them for many years to come.

You also keep lifetime access to the entire course materials.

Do you have a money-back guarantee?

Yes, we have 7-Day money-back guarantee. If after the first week of the challenge you decide that it's not what you were looking for, we'll refund your purchase, no questions asked.

How long will I have the access to all the challenge materials?

If you enroll in the Art of Fermented Foods Challenge, you'll have lifetime access to the challenge materials.