Activate, Sprout, Ferment!

PLEASE NOTE: This workshop is taught by others (not Sandor).

For more information, email paulbyers@concordinstitute.com

Over 2 days you will learn the keys to understanding the microbiome and its incredible neurological connection to our brains and how we feel about ourselves and the world. In this practical weekend workshop you will combine contextual learning on how activated, sprouted & fermented foods support good health as well as hands-on sessions making a wide range of fermented foods from around the world.

This weekend workshop will provide the most comprehensive grounding in the fundamentals of fermentation, activation, and sprouting techniques. An enquiry into these transformational techniques that unlock the power of nature in our cooking. These ancient techniques have been linked to human growth for millennia! You will leave with several jars of fermented, sprouted & activated foods that will become ready to eat over the following days, weeks, months and even years! You will learn all you need to know to make these foods at home, and benefit from the unique insight of chef Niall Allen who has dedicated many years to researching the latest science backing this unfolding trend.

During this weekend workshop, you will:

Learn about activation and sprouting of grains and pulses and how these processes neutralise phytic acid and unleash nutritional value.

Begin to understand the possible link between the microbiome and our mental health.

Make Asian ferments including Miso, Nuka beds, Kimchi & more.

Make European ferments including Beet Kvass, Sauerkraut, and 2 kinds of Kefir.

Learn to nurture new life in these ferments so they mature

You will go home with instructions on how to care for your ferments so that they develop and mature with flavour, intensity and health-giving benefits.

Concord School of Culinary Arts is London’s leading wholefood cookery school with over 40 years of experience providing excellent culinary training. It is the culinary division of the Concord Institute a charity dedicated to an integral model of health that combines self-enquiry into being, bodywork and cooking. These three pillars provide a unique approach to health, well-being and human potential. Fermented foods with their direct impact on the microbiome and brain neurochemistry can play an important role in supporting an emergent consciousness. We look forward to welcoming you in our teaching kitchen at Concord School of Culinary Arts.

Teacher:
Niall Allen has been teaching cooking classes at Concord School of Culinary Arts for over 15 years. He caters for events and trains others in the matter of catering and facilitating. He has run a miso & ferments-making business and continues researching at the edges of the unfolding, exciting field of fermentation & activation.

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