Learn to Ferment   

A recorded, detailed on demand course, to do as and when it suits you.

Learn from me online how to make irresistible, probiotic, food and drinks  

It's everywhere...‘gut health’, ‘good bugs’ & ‘the microbiome’, what do you think, when you hear the word ‘ferment’?

Hi, I'm Holly Davis, a well seasoned wholefood, fermentation and sourdough baking teacher; for more than 30 years, to be precise! I’m also the published author of two best selling books, most recently Ferment, which has been translated into four languages. I have a line of fermented krauts and kim chi that I retail, these are so appreciated it's hard to keep up with demand. I am frequently told there are no others quite as good!

I am thrilled to be offering my Learn to Ferment online course to you. It is available to purchase now. After teaching others to ferment for over 20 years, it’s a delight to be able to share my fermentation experience with you, wherever in the world you are, so that you too can make the best ever ferments.  

I will show you HOW and WHY lacto fermented food and drinks, made as I teach them, can be a wholly nutrient rich choice for your family to enjoy; just the way they like them, never sweet but they need not be overly sour and I make suggestions for introducing them to kids and the uninitiated. 

I will also teach you how to make your ferments the most nourishing and digestible possible. 

Perhaps best of all, you will learn how to ferment the season, wherever you are in the world. 


Oh! I have been waiting for this, yes, book me in!

Why you might learn the art of fermentation

  • For the satisfying crunch and burst of deliciousness ferments provide 
  • Because, as well as insanely good textures and flavours you want to offer condiments that make meals more interesting, whilst also enhancing physical and mental wellbeing
  • These foods provide invaluable fibre and prebiotics to support gut health
  • Lower the cost, have fun, support immune health, mental health by making your own traditional ferment 
  • To make the most of abundant produce, preserve what you have grown to enjoy beyond its peak season

Let me show you how to become a confident, competent fermenter; wherever you call home

I was a teenager when I got the bug!
I have been teaching people how ever since and I have seen and heard some fabulous tales of improved digestion and general wellbeing. Most commonly though I hear just how good these taste and how much more enjoyable they make a meal, who doesn't love a lively, salty, sour and crunchy pop of colour on their plate? 

After completing this course you will be able to confidently make a wide range of fermented condiments. Things like dill pickled cucumbers, beets with juniper and orange or spicy kim chi which, you can then munch on for a snack or add to a salad or a sandwich. Pre and probiotics never tasted as good! You and your gut will thank you for learning this timeless and valuable art. 


My learn to ferment course includes:

An introduction to fermenting

Everything you need to know about safely fermenting vegetables by dry salting and brining. The interactive live rounds add to your skills, by teaching you more techniques for fermenting food and drinks. 

Capturing beneficial beasties

Encourage the  microbes you want and ward off the rest. This is so much easier than you may imagine. 

Learn the processes of fermentation

Which ingredients need which process and why?

What to do when...

A key to success is reading what is happening in your ferments, I will teach you what to do and what to look out for.

Plus access to the following features... 

  • High quality step by step video tutorials
  • An in depth workbook to guide you
  • A recipe book with a range of dry salted and brined ferments
  • Worksheets and guides to download including
  • A resource page for equipment and ingredients 

  • Eight hours of interactive Zoom classes
  • Zoom classes run 10am-12pm on 4 consecutive Sundays AEDT recorded to replay as it suits you
  • A weekly round up email
  • More recipes, for different types of ferments and things to do with them, think water kefir or dairy kefir, jun a divine fermented honey drink or kombucha, miso, shio koji and more 
  • Access to a private community forum, to share your experience with your cohort and to ask Holly your
  • You can return to any future live round free of charge and keep learning 

    The next interactive live round begins JULY 2023
    If you buy now, you will receive a special offer to upgrade, when it goes on sale



By the end of the course you will have confidence in...

  • Sourcing the best quality ingredients 

  •  Knowing what to ferment, in which season

  • Knowing what process to use for what ingredients

  • Using inexpensive and repurposed equipment

  • Capturing and employing wild and free microbes 

  • Understanding how to take care of your ferments 

  • Distinguishing what is good and what is not

  • Varying time, temperature & proportions, to produce the ferments you desire





  • Lifetime access 
  • Detailed videos  
  • PDF Workbook, Recipes & Guides 
  • Discount upgrade rate for next interactive live round




  • Lifetime access 
  • Detailed videos  
  • Workbook, Recipes & Guides 
  • Discount upgrade rate for next interactive live round

Self paced online learning 

Take advantage of...

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.

Invaluable resources include

Your workbook with all the course content, to print out

A detailed recipe booklet with suggested variations. Once you understand the process the sky is the limit!

A seasonal guide for what to ferment when

Terminology and the science of fermentation explored

Your resources page, for sourcing ingredients and equipment in your region of the world

A supportive community
*in live rounds only*

Learn together, everyone has something valuable to offer. Everyone's questions expand everyone's learning

As a member, you can share and develop connections with like minded folk, across the globe and you can direct your learning, ask me anything, ferment related

Interactive live Zoom content
*in live rounds only*

Expand your knowledge and skills, learn how to wild ferment a wider range of ingredients and drinks

Get on the spot coaching and have all your questions answered in detail

Live rounds offer six hours of interactive Zoom classes



4 x SUNDAYS 4 - 5.30pm AEST


Buying the course now provides you with the opportunity to work through all the class materials at your own pace, as soon as you are enrolled

The content is yours for life. This can give you a head start before an interactive live round, when you can upgrade and go deeper, if you choose.  
The next interactive live round will be Autumn 2024.When you buy the course now, you will be offered an upgrade for the price difference. 

When you upgrade to a live round of Learn to Ferment, you will learn many more ways to make and eat a range of fermented food and drinks. You will be able to view the last live rounds extra content and recipes as well as participating in your rounds interactive live Zoom classes.

Here are some of the ferments covered during the Autumn live round: yoghurt, creme fraiche, culturing butter, soft cheeses, miso making, shio koji, brining olives, Tepache, kombucha, Jun, water and dairy kefir, beet kvass, persimmon vinegar, fermenting starchy vegetables and more! 

I wrote 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, Hungarian, Czech & Korean publications

Make ferments according to the season

Ferment a wide range of vegetables and every meal you eat them with will be of greater value, to you and those you feed.

Your seasonal guide download will assist you in choosing what to ferment when. For example, there is a glut of olives in Autumn and in Summer, a plethora of green tomatoes & 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 sell a range of fermented vegetables, books, SCOBY's and dried starter cultures. I cofounded Sydney's Iku Wholefoods Kitchen 1985-1997. Iku was then, a pioneer of hand made, 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 online program, Homemade Pantry.  

Holly x

Here is what others have said...


Jan & Evan

Students, Robertson

The class was very informative and importantly hands-on.  Holly is an excellent teacher with a wealth of experience. She is very patient and very happy to answer questions and impart advice both during and after class.  We learned a lot and have since got right into fermenting with the skills we gained in class and, importantly, we now have the confidence we needed.

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!

 Elisabeth Paulson

Private chef client, UK 

I cannot imagine that period of my life (undergoing treatment for a serious illness) without Holly and the delicacies she fed me. I believe in every sinew that her cooking -- a diet of delicious, nutritious and digestible wholefood supported by food based probiotics to help re-fortify a struggling digestive system -- helped me tolerate a difficult process and get the most from the treatment. Getting this gut “equation” right was, I think, the cornerstone of my recovery –and for that reason the broad themes of Holly’s approach remain part of the way I live, and cook for myself and for my family.



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. 

Catherine Waterford

Learn to Ferment live 2022

I wanted to let you know how much I am enjoying this exciting course. Having the freedom to do what fits in with my life,  makes for an enthusiastic beginning as a fermenter. The videos, replay zooms, notes & recipes increase my confidence. It all gives plenty of space, to make decisions about equipment, what products are available to me, which ferments I would like to try, while factoring in the seasons. I have started beet kvass, and honey and garlic ferments. Even though you have said often 'aren't there any questions?' Your comprehensive and clear details have already answered most. Input from fellow students also adds to the the enjoyment of the course and your dispelling of 'myths & legends'  along the way has been very helpful. I realise in hindsight these were the main reason, I gave up on fermenting previously. Many thanks.



David Janson 

Reader, Sydney

Holly, I’m so grateful that you put the time and effort in to writing Ferment! It opened my eyes to a completely new dimension of food, and has been an endless source of experimentation for me over the past few years. I love the misozuke tofu but so many of your recipes have become staples in my household.I always have a jar of kraut and kimchi on hand, and I use your sourdough and kombucha instructions like a bible! I honestly don’t know where I’d be without them, so thank you.

Answers to questions you may have... 




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We pay our respects to them and all indigenous nations.