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Fermentation is a process which is currently enjoying an international renaissance. The process of fermentation is applied to foods and medicinal herbs for culinary and therapeutic benefit. This discussion will focus on the therapeutic application of fermented foods and herbs for the modern practitioner. Information on the scientific methods for extracting and congregating compounds from source materials together with stability issues will be included. Attendees will leave with a sense of the power of fermentation and practical tips on how to carry out the process themselves and for their clients.