Therapeutic Benefits of Fermented Foods, Creating Your Own Kraut! | May 3, 2022

During her 1 hour webinar on May 3, 2022, Kathrin Brunner BA, CNP, RYT presented live from her kitchen—as attendees followed along in their own—how to ferment “Dilly Kraut” and take an in-depth look at the deeply therapeutic benefits of fermented foods. While fermentation has gained in popularity over the years, there are many misconceptions about how they impact our microbiomes and are used to improve health. Knowing which type of ferment, would benefit which type of condition, is essential to recommending them successfully in clinical practice. Moreover, store-bought commercial versions are often misleading and lack the health benefits of those that are traditionally made.

You Will Learn:
- How to safely ferment at home
- Which vegetables ferment well and which should be avoided
- Using non-toxic equipment
- Trouble-shooting common concerns like mould and shelf-life
- 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?
- How often to consume fermented foods and which are best based on condition

Kathrin Brunner BA (Hons), CNP, RYT

Kathrin Brunner is a faculty member at the Institute of Holistic Nutrition teaching Nutrition and the Environment and Psychology of Disease. She and her partner, Andrew Hodge, have been running For the Love of Body since 2013 teaching a variety of hands-on workshops that focus on sustainable living and holistic health. They’ve taught thousands of people how to ferment foods, make natural skincare products and wildcraft with local herbs. Kathrin is a Certified Nutritional Practitioner who has studied sustainable agriculture and permaculture design. She has extensively studied microbial ecosystems and their interaction with human health. Andrew is an accomplished fermenter with a background in the restaurant industry.

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