The skills and cultures were traditionally passed from one generation to the next. It’s time to reconnect, revive and recognise the place of fermenting in our lives.
We will examine the connected nature of fermenting to building community, overall gut health and wellbeing, focusing on the relationship with our soil, the source of our food and the responsibility for our future generations. often having a significant place in a community’s culture and identity.
Permaculture is a lifestyle choice – a way of thinking, being and designing; of living in harmony with your surroundings in an ecologically sustainable manner. As an approach to life, it is logical, practical and mimics natural systems. Cultured Artisans focus on this permaculture journey is on the skills for preserving some of the produce from this lifestyle and enhancing their probiotic properties.
Consuming homemade fermented foods is all about starting small, and building diversity as confidence and experience increases along the way setting the stage for resilience, obtaining yield and reconnecting. Fermenting embraces the creativity and potential of these ancient elixirs, with a modern twist.
COURSE DETAILS
We aim to provide an unforgettable experience using natural abundance to create healthy foods and drinks and introducing the skills to build people’s confidence and knowledge so they can in time, add their creativity and flair to each ferment.
Scoby based ferments
- Introduction to fermenting and general benefits of fermenting.
- Learning how to make and understanding the benefits of:
- Kombucha tea and second ferments
- Milk Kefir, second ferments and its potential
- Water Kefir, second ferments and its potential
- Rejuvelac
- Villi/Roupy Milk
Tonics
- Introduction to tonics, and differences to other ferments.
- Learning how to make and understanding the benefits of:
- Master Tonic
- Switchel
- 3 types of Kvass
- Sauerkraut Juice
- Shrubs
- Tepache
Benefits of attending course:
You will gain the confidence and skill set to create fermented drinks for all seasons to increase microbial diversity, boost your immune system and increase your vitality. You will have everything to need to start fermenting six different drinks as soon as you get home. Plus additional resources online to enable further experimentation and learning.
GILLIAN KOZICKI
She is the passion behind Cultured Artisans, where she has combined her love of home prepared good food and supporting good health. Gillian has spent many hours finding a rhythm that is working for her, her family and the friends she ferments with! Her passion has given rise to her teaching others to empower them to ‘ferment to better health’.
Gillian is an active promoter of the benefits of connecting Lacto-Fermentation and permaculture. She has been an Australian and International coordinator for International Permaculture Day and has presented at the last two International Permaculture Convergences. Her interest in permaculture and the health benefits of naturally grown food has led her to her love of fermenting and its natural application to the permaculture ethics and principles which she applies at her 4-acre farm on the Central Coast. Gillian is passionate about the benefits, both individually and as a community, which comes from fermenting.
She began her fermenting journey on a course with Sandor Katz and has since attended many of his courses. She has been a participant with Heidi East & Helen Padarin from Nourish-ed, Georgia Lienemann from Stirring change, Holly Davis from Food by Holly Davis, Stephen Hogwood from the 1910 Bottling Co and David Asher from The Black Sheep School of Cheesemaking. In 2014, Gillian attended a residential course ‘Exploring the microcosmos’ at the UK’s cutting-edge learning facility, Schumacher College.
Gillian is a highly-sought after presenter on many fermentation topics. She has presented to Mindd, many councils, numerous corporate organisations and private clients. As an active researcher she regularly shares information on both Facebook and Instagram. Gillian has delivered hands on workshops for over 2000 students worldwide. Including the UK, Maldives and Australia, with audiences up to 150 participants.
“Fermenting is an awesome skill! It utilises seasonal abundance to preserve, inoculate, inspire and connect while supporting health and vitality. As a byproduct it promotes intuition and builds community.”
Reviews:
Excellent! The time flew by – I wish I could have stayed longer – but I’ve got a little family of organisms to get home safely. So cool! Loved this!!
Karen
It is very inspiring to learn more about our body and wellbeing with proper education and precise knowledge, and I’m eager to share with those I care about. Gillian is so passionate and it really shows how much she pours her heart into what she loves, it is truly inspirational. Thank you very much and looking forward to our next class.
Erika
I would recommend this class to anyone wishing to learn the art of fermenting. Gillian is a thorough and knowledgeable teacher. Her classes are easily followed. Her ongoing support is a bonus. Thank you Gillian, keep showing us how.
Judy
Thanks so much for a lovely day, as a beginner to fermenting Gillian answered all questions and provided great information about the benefits to both individuals and communities.
Philip
Very enlightening, learned a lot about what, why and how – never knew so much about sugar, fruit and the impact of these.
Jennifer
Gillian is an expert on her subject matter. She is a very good presenter and I found her informative and entertaining. Highly recommended!
Sharon
Getting Here From The Airport
