Ever wondered where the saying, ‘trust your gut’ comes from? Other than being a barometer of intuition, the gut has been intrinsically linked to overall health. In fact, as Hippocrates, the founding father of modern medicine, says, “All disease begins in the gut.”
If you live with constant bloating or cramps, or suffer from chronic constipation or diarrhea, your gut microbiome is likely to be out of balance. But symptoms of poor gut health aren’t limited to digestive discomforts — they can also manifest as other everyday symptoms: mood swings, brain fog, and constant lethargy. Overwhelming research has also shown that an unhealthy gut is linked to skin inflammation, anxiety, and even depression.
FEEL THE CHANGE
“Taking this course is a great way to bring fermented foods into your home easily and without fuss. I loved the videos and Karin made the lessons fun and easy to follow. Thank you!” — Milly
Open the lid to the probiotic-packed world of fermented foods and learn how to naturally nourish your gut in this interactive course with functional medicine nutritionist and fermentation expert, Karin G. Reiter. From clearer skin to stronger immunity, improving overall health begins with a thriving gut.
This program will equip you not just with a deeper understanding of how and why fermentation works, but also give you access to an archive of Karin’s tried-and-tested family recipes from kombucha and coconut yogurt to sauerkraut and switchel. Practice hands-on at home with follow-along recipe videos and step-by-step guides, and have Karin on hand to dish out tips and tricks as well as answer your burning questions on fermentation to help you feel your competent best in the kitchen.
Forget bottled supplements and store-bought jars of fermented food. The answer to more affordable AND potent probiotics starts here!
“This course was a game changer! It opened my eyes to the world of fermented foods and has changed my diet forever!” — Marissa
THIS COURSE IS BEST FOR
Supercharge your learning with exclusive access to Karin on WhatsApp over the duration of the course. Get all your questions on gut health answered and allay your fermentation concerns with Karin on hand to troubleshoot any problems you run into while experimenting at home.
*Access to Karin commences weekly on Wednesdays. Sign-ups for each week closes on the preceding Friday. Please email firstname.lastname@example.org if you would like to request an alternative start date.
Learn the fundamentals of gut health and the 'why?' behind the art of fermentation over 2 self-paced lecture videos before diving into hands-on practice. Karin will cover 9 fermented food recipes over 4 video lessons.
A complete course book with lecture notes and step-by-step recipes to refer to whenever needed.
Essential fermentation tools and ingredients you will need to make the recipes.
If you’re learning with us from Singapore, you will also receive a free kit of tools and live ingredients like SCOBY and milk kefir grains to kickstart your journey.
Note: this course is not suitable for those on a low-histamine diet
Great question! The hands-on, flexible application over a realistic timeframe is what sets this program apart. Not only will you receive tried-and-tested recipes, you will also have an expert on hand to troubleshoot any problems you run into while you experiment at home. If you are a first-time fermenter, any doubts or fears can easily be allayed with expert support. If you’ve fermented before, this is a great chance to expand your repertoire and deepen your knowledge of the world of fermented food!
All our recipes are gluten-free. With the exception of milk kefir, all recipes are also vegan.
Yes, fermented foods that follow our guidelines are safe to eat while pregnant or breastfeeding in small amounts (1-2 servings a day). Kombucha is the only fermented food that might be controversial, although there are no large-scale studies on the effects of drinking kombucha during pregnancy. It may be best to avoid kombucha during pregnancy and breastfeeding because of its small alcohol content, caffeine content, and lack of pasteurization.