Fermentation is one of the simplest and most exciting ways of preserving our homegrown produce. But the trickiest part is having the confidence to get started. 

The good news is that fermentation is both easy and fun to learn, and Huw Richards has teamed up with Sam Cooper to create an online course that teaches you everything you need to know to get started with fermentation over the 12 lessons.

We have designed it to be as informative and practical as possible. Fermentation not only is excellent for your health (probiotic and makes food more bioavailable), but it is also an excellent way to enjoy new flavours from your prized harvests.

You will also have a chance to create some real showstoppers for when you have guests over, such as lacto-berries, tomato salsa and my personal favourite, sparkling sodas that are by far the tastiest low-alcohol drink Huw has tried to date!

You will learn all of the essential techniques and skills for successful fermentation. This includes understanding all the core principles of fermentation, and how to apply everything you learn to create the most delicious food and drinks!

The course is taught in a fun and informal manner, with Sam leading the way and Huw asking the all-important questions (being new to fermentation himself). If at any point you have a question, add it to this comments section or on the last lesson.

Here are some examples of the things you will learn:

• How to work out alcohol percentages when making beer and wine
• The incredible world of lacto-fermentation
• An easy way to store garlic longer
• How to make a delicious sauerkraut using courgette
• Why sparkling sodas are a must!
• Make an easy (and nutritious) breakfast that serves 3 days!
  

By the end of the course, to which you get lifetime access and can be done at your own pace, you will not only have so much delicious food and drink to enjoy, but you will also know how to adapt the recipes and techniques to use for other crops. Included for all of the recipes are detailed write-ups. Please read the document below too. Happy fermenting!