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, many 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
Additional content...
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Heirloom Yoghurt
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Flmjölk
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Labneh
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Creme fraiche
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Dairy Kefir - first fermentation
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Dairy kefir cultured cream
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Cultured butter & buttermilk
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A soft cows milk curd
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Wild fruit whey sodas
and....
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Apple and juniper sauerkraut
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Kkakdugi - Korean radish kim chi
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Oi so baggi - Korean cucumber ferment
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Honey fermented fruits & vegetables
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How to create a shio Koji ferment
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Water kefir - culture first & second ferments
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Wine vinegars
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Jun and Kombucha SCOBY first & second ferments
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Tempeh
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Brown rice miso
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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 Paixão
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
FAQ'S
When are & are live Zoom classes recorded?
I've never fermented anything before, is this for me?
Can fermented foods be dangerous to eat?
I have tried fermenting & failed, how is this different?
How many hours a week do I need to commit?
My life is busy, how will I fit this in?
Are there reasons not to eat fermented foods?
I make a few ferments already what might I pick up?
We don't eat ferments, how do I introduce them to my family?
What equipment will I need?
Do I need lots of space?
I have a question?
What does the course content is mine for life mean?
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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
