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 probiotic, 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.

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.

What You Will Learn

(When You Enroll in Fermentation Master)

Lacto-Fermentation in Brine

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


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


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


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

What makes our course so unique?


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.

We'll present you fermentation techniques that are passed from generation to generation, following traditional knowledge like lacto- fermentation, without addition of vinegar or commercial yeast, and with a minimum of ingredients.

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.


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



($990 value!!!)

Access to ALL past live Masterclasses. Most of them teach ferments that are not covered in the course (ferments like kvass, white kimchi etc.)


You can enroll in it separately and just attend this workshop.

Or you can join the course as a Fermentation Master, and then this live workshop is included

Here are all the techniques you will learn, after joining as a Fermentation Master:

  • 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

Fermentation Beginner
Fermentation Master


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