Learn to Ferment

A live, interactive online course

May 19 - June 9  2024
Learn the fundamentals &/or expand your repertoire
Become a competent, confident fermenter
Make irresistible, probiotic rich foods and drinks, to suit the season & your taste

All the content is yours for life, go as fast or as slow as you like
Get a solid grounding in the basics and develop confidence as you learn
The four 2 hour live Zoom classes are where you will expand your knowledge and skills
Replays of these live classes and all previous live Learn to Ferment classes can be accessed indefinitely,  whenever you choose 


If you love a lively, salty, sour and crunchy pop of colour on your plate, learn to make a wide  range of your own, affordable, probiotic food & drinks

You and your microbiome will thank you, for learning this  invaluable art. Pre and probiotics never tasted so good! 

Once these become a regular part of their diet, m
any say, they notice improved digestion, increased energy levels, reduced sugar cravings  and general wellbeing.


What this course includes... 

Know how

A comprehensive guide to safely fermenting vegetables by several means, 
to encourage the microbes you want and ward off the rest

Diverse processes 

Understand which ingredients need which process, why and how...You can then choose the most appropriate style and create a broad range of these delicious, functional foods and drinks

What to do when...

A key to success, is reading what is happening in your ferments. You will learn what to do and what to look out for, to ensure the best texture and flavour and learn what to do, when things don't go entirely to plan

Learn from...


8 hours of interactive live Zoom Classes - all to be recorded 
High quality, pre recorded, step by step video tutorials
An in depth pdf workbook
Your pdf recipe book, with a range of dry salted and brined ferments
A resource page for equipment and ingredients

All live content will be recorded, replay whenever it suits you

And have...

Lifetime access to all content and our private Learn To Ferment Community, to share your experience with like minded folk. Have your questions answered in person and learn from all previous live content..
Live Zoom Class times 10am-12 AEST

Sundays 10 - 12pm
May 19, 26
June 2 & 9


Free access, to any future live rounds; keep learning at your own pace
Why learn the art of fermentation?

For the satisfaction of self sufficiency 
To massively reduce costs 
For the crunch & burst of deliciousness ferments provide
For the insanely good textures & flavours, that make meals more interesting
Enhancing physical & mental wellbeing
For invaluable fibre & prebiotics which, support gut healthTo have fun, support your immune & mental health 
To make the most of abundant produce in its season
To preserve what you have grown, to enjoy it beyond its peak season

Interactive Live Round


Learn in real time

  • Lifetime access to this and future live rounds¬†
  • Detailed video tutorials¬†¬†
  • Workbook, recipes, guides
  • 8 hours of interactive live Zoom classes
  • PLUS All previous live content¬†
  • Private community forum (not Facebook)¬†¬†





  • Lifetime access to this and future live rounds¬†
  • Detailed video tutorials¬†¬†
  • Workbook, recipes, guides
  • 8 hours of interactive live Zoom classes
  • PLUS all previous live content¬†
  • Private community forum (not Facebook)¬†¬†




  • Lifetime access to this and future live rounds¬†
  • Detailed video tutorials¬†¬†
  • Workbook, recipes, guides
  • 8 hours of interactive live Zoom classes
  • PLUS All live content from 2022¬†
  • Private community forum (not Facebook)¬†¬†




3 ONLY - SAVE $145

  • Lifetime access to this and future live rounds¬†
  • Detailed video tutorials¬†¬†
  • Workbook, recipes, guides
  • 8 hours of interactive live Zoom classes
  • PLUS All previous live content¬†
  • Private community forum (not Facebook)¬†
  • 2 x 1:1 live Zoom classes - value $420¬†
Additional content... 
  • Heirloom Yoghurt

  • Flmj√∂lk

  • Labneh

  • Creme fraiche

  • Dairy Kefir - first fermentation

  • Dairy kefir cultured cream

  • Cultured butter & buttermilk

  • ¬†A¬†soft cows milk curd

  • ¬†Wild fruit whey sodas

  • Apple and juniper sauerkraut

  • Kkakdugi - Korean radish kim chi

  • Oi so baggi - Korean cucumber ferment

  • Honey fermented fruits & vegetables

  • How to create a shio Koji ferment

  • Water kefir - culture¬†first & second ferments

  • Wine vinegars¬†

  • Jun and Kombucha SCOBY first & second ferments

  • Tempeh

  • Brown rice miso¬†

  • Dry salted & brined olives

    and more to come... 

Develop the confidence and know how to... 


  • Know what to¬† ferment, in which season
  • Source the best quality ingredients
  • Know what process to use, for what outcome
  • Use inexpensive and repurposed equipment
  • Capture and employ wild microbes¬†& use heirloom cultures¬†
  • Understand how to take care of your ferments¬†
  • Distinguish what is good and what is not
  • Vary time, temperature & proportions,¬†to¬†
    create the flavour profiles you desire 

Eamon Karalus 

Student, Online NZ

I am really enjoying the course, watching the videos, when I get the time has been perfect for me. It feels like I’m attending the class, even if I’m not there live, everyone’s questions are always really helpful and often ones I’ve got my self. 

Keryl Eagan

LTF live online Sydney

I signed up because I had bought some Kilner equipment and jumped in by making red cabbage sauerkraut using the leaflet that came with it. Trouble is, I was new to fermenting and was terrified of killing someone, so I bought your book. You have helped me overcome the fears and I was surprised and thrilled to find you are covering yoghurt and other products in this course.

Frankie O'Connor 

LTF Live Online Broom, WA

The live sessions are so inspiring and I'm  expanding my knowledge and adding to the things I ferment!  Thanks for a great live round, and access to this lovely community, I am so glad that it will be ongoing! 



Self paced online learning 

Take advantage and...

Become a fermenter for life

Video's that detail each step of the process, for dry salting and brining
Rewatch these whenever you wish & ferment along with me
Understand what you see and what is needed to get the results you want

Use the invaluable resources...

Your printable workbook 
Detailed recipes & variations 
A seasonal guide
Terminology &  science explored
A resources page for where to look for what

Join a supportive community

Your questions, expand every body else's learning
Share and develop connections with like minded folk, across the globe
You direct your learning, any & all ferment related questions will be welcomed

Interact in 4 live Zoom classes

Widen the range of ferments to make at home 
Expand your knowledge and skills
Have all your questions answered in detail, during the 8 hours of interactive live Zoom classes

Ferment - the book

I am thrilled to say that people are using my most recent book Ferment, a guide to the ancient art of culturing foods (Murdoch Books 2017) in the UK, USA, Hungary, Czech Republic & Korea 

Ferment the season

The seasonal guide in your workbook will assist you, in choosing what to ferment in the season where you are. For example, there will be a glut of brassicas, here in the Southern hemisphere this Winter & in Summer, in the Northern hemisphere, there will be a plethora of green tomatoes, chillies & corn...


Hi, I am Holly Davis,

My desire is to seduce people to shop, cook and eat the best way possible, to suit their resources and needs. I advocate that no matter where you are at, you can never learn less. I have been teaching fermentation since my first book Nourish was published in 1999.

I have run successful wholefood restaurants, manufactured ready made meals, catered for from 1 to 700 people at a time. I make a range of fermented vegetables and sell my book, wet and dried starter cultures online. I cofounded Sydney's Iku Wholefoods Kitchen 1985-1997. Iku was then, a pioneer of handmade, seasonal, organic wholefoods. 

My hands-on fermentation classes are frequently waitlist only. I run private and group workshops and online courses and consult with private and corporate clients. 

I co created and taught several units, including lacto fermentation; as part of Jude Blereau's three month long 'Whole & Natural Chefs Training Program'. My fermentation and sourdough baking courses also feature in our comprehensive shared online program, Homemade Pantry - the next Interactive live round will be February 2025

 The Art & Alchemy of Japanese Wholefoods, is now available on demand and I will run an in real time course this August after the next real time Art of Sourdough Baking completes

Holly x

What others have said...


Penny Robinson

HMP & LTF Online, Busselton WA 

I am loving the fermentation information and recipes in Homemade Pantry.  Loving the honey fermented plums and salt fermented cherry tomatoes I have made during the course. I am so glad I participated, it has been amazing. I'm delighted I returned for more...

Sofia Paix√£o

HMP & LTF Online 2022, 
Alcabideche, Portugal

I'm loving the course

Sandor Ellix Katz

Author & chief revivalist, Tennessee

Holly knows how to present ideas and recipes simply and clearly. Like me, Holly takes great pleasure in food and that comes through clearly.

Most important, she is encouraging and with her guidance and inspiration, you too can become part of the fermentation revival!

Catherine Waterford

LTF online, Greendale NSW 

I am so enjoying this exciting course. Having the freedom to do what fits in with my life,  makes for an enthusiastic beginning into fermenting. The videos, replay zooms, notes & recipes increase my confidence. It allows plenty of space to make decisions about equipment, what products are available to me, which ferments I would like to try, while also factoring in the seasons

Your dispelling of fermentation  'myths & legends'  along the way has been very helpful. I realise in hindsight, they were the main reasons I gave up on fermenting 


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We delight in living & working on the Cammeraygal people's land
We pay our respects to them and all indigenous nations