Ferments with Impact: Designing Condition Based Krauts | October 20, 2021

On Wednesday, October 20 IHN hosted a 1 hour webinar with Kathrin Brunner — in her kitchen—as we followed along in ours—to ferment “Lime Curtido Kraut” and look at its deeply therapeutic benefits. While fermentation has gained in popularity over the years, there are many misconceptions about how they impact our microbiome and improve health. Knowing which type of ferment would benefit which type of condition, is essential to recommending them successfully in clinical practice.

You Will Learn:
- How to safely ferment at home
- Trouble-shooting common concerns like mould, shelf-life and sourcing safe materials
- Which vegetables ferment well and which should be avoided
- How nutrients transform during fermentation to benefit digestion and immune health
- Store-bought vs. homemade
- How kraut compares to a probiotic supplement - can one replace the other?
- An introduction to the broader areas of food fermentation (vinegar, miso, natto, kombucha)

Fermentation Foundations—Traditions and Trends https://instituteofholisticnutrition.com/certified_courses/fermentation-foundations-traditions-trends-cefft-fall/

Kathrin Brunner, BA (Hons), CNP, RYT

Kathrin Brunner is a Toronto-based nutritionist, health educator and a Pilates and Yoga teacher. She has a passion for holistic living and loves to share that in the clinic, the classroom and the studio. Kathrin holds a Degree in Psychology and is a 2012 graduate of The Institute of Holistic Nutrition. She is the co-owner of For the Love of Body, handmade herbal products and runs interactive workshops with an emphasis on hands-on learning. She teaches fermentation, as well as how to make soaps, deodorants, balms, body butters and cleaning products. Kathrin teaches Nutrition and the Environment and the Psychology of Disease in IHN’s Diploma program as well as multiple levels of fermentation courses with IHN’s Continuing Education program.

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