Workshops

Fermentation is an age old technique of my culture, proven to bring about the pre-digestion of food making nutrients more bioavailable in digestive processors. We actually absorb and utilise the nutrients provided in our foods. It has shown to support removal of allergens including the 2S albumin protein, responsible for peanut and other nut allergies. Fermentation also supports the removal of what we call anti-nutrients such as phytates (found in nuts and seeds) and oxalates (found in green leafy vegetables), responsible for the reduced uptake of iron, zinc, magnesium and calcium.

TheWell workshops focus on Kombucha, Sour dough, Fermented porridge (Ting), Fermented beetroot (kvss), Sauerkraut, Kefir and Fermentation of grains (Mageu). To reduced environmental toxins in our lives TheWell also will show you how to make your own laundry detergent and deodorant. 

There are practical demonstrations with starter cultures provided with some foods while also providing nutritional education. Simply email Sedikwe to find out the next available workshop.