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Free Online FERMENTATION SUMMIT
More than 30 experts, foodies, chefs, health practitioners and doctors share their knowledge on fermentation!
Secure your free seat at the International Fermentation Summit
and receive a free Wild Fermentation eBook as a gift!
Detailed Interviews, science-based practices and easy-to-follow, HANDS-ON VIDEOS
Discover the wild and forgotten world of fermentation!
Learn about the historical background of ferments of different cultures from around the world.
Understand what makes fermented foods so valuable and how they can impact your gut health and microbiome.
Learn how you can prepare ferments within minutes - so you can create a culinary experience for you and your whole family.
Get inspired: Discover how to save money, eat delicious foods and live your life sustainably.
Our world-renowned experts are waiting for you
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Learn all about ferments and how you can safely and easily prepare them at home
Ferments are sustainable and easy to make
In times when we did not have fridges, ferments were an essential part of the diets of almost every culture - and that's before we even knew their nutritional value.
Make your own probiotic foods at home
Fermented foods are nutritious and wholesome. Apart from the fact that they deliver both probiotics and prebiotics, they are also jam-packed with nutrients which are often missing in today's modern diets.
Ferments are delicious and diverse
Everybody knows yogurt, cheese, sauerkraut, beer and wine, but long-forgotten super foods like kefir, kombucha and tibicos have also become more and more popular in recent years.
REGISTER BELOW TO ACCESS THESE EXPERT TALKS for FREE!
Save your free seat at the International Fermentation Summit
and download your free Wild Fermentation eBook now!
Fermentation Summit program
Don't miss anything!
day 1:
An Introduction to Fermentation
Interview
Paul Seelhorst
About me and my mission
Interview
Sally Fallon
History of fermentation and evolutionary health
Interview
Sandor Ellix Katz
The past, present and future of fermentation
DAY 2:
Kombucha
INTERVIEW
Hannah Crum
Fermented foods, trends and the industry
INTERVIEW
Sebastien Bureau
The science of kombucha
Workshop
Paul Seelhorst
Energizing kombucha - The mystical mushroom drink
DAY 3:
Water Kefir, Ginger Beer and Cream Soda
INTERVIEW
Alexis Goertz
All about ginger beer and other wild fermented drinks
Interview
Austin Durant
The science behind water kefir and coconut kefir
Workshop
Marcel Kruse
Low-sugar cream soda - The forgotten soft drink
Workshop
Paul Seelhorst
Probiotic water kefir - Nature's ancient lemonade
DAY 4:
Veggie Fermentation basics
INTERVIEW
Mara King
Kimchi, zukemono and condiments
workshop
Geru Pulsinger
Kimchi - The korean superfood
WORKSHOP
Halfdan Kluften
Fermented beetroot chili
WORKSHOP
Lisa Erdmann
Fermented mustard
WORKSHOP
Lisa Erdmann
Fermented spicy sauces and ketchup
DAY 5:
Fermented Dairy
INTERVIEW
Liz Thorpe
All about cheese - Cheezus, that's tasty!
INTERVIEW
Kriben Govender
Milk kefir - The probiotic superhero
Workshop
Paul Seelhorst
Making milk kefir - The tasty cocktail to enhance your sleep and mood
DAY 6:
Mold Fermentation
INTERVIEW
Kirsten Shockey
All about natto, miso, soy sauce and tempeh
Workshop
Markus Shimizu
Amazing miso - The magical seasoning
WORKSHOP
Simon from Ministry of Cultures
Tempeh & warm incubator workshop - plant-based protein power
DAY 7:
Vegan Cheese and Yogurt
INTERVIEW
Claudia Lucero
All about vegan cheese - Ready in 5 minutes
WORKSHOP
Beba Baxter
How to make vegan cheese - the creamy temptation
WORKSHOP
Beba Baxter
Vegan cashew cheese - Inviting the "Yeastie Boys" to the party?
WORKSHOP
Nicolas Hartmann
Vegan yogurt styles with different plant-based milks
DAY 8:
Sourdough Bread
INTERVIEW
Mike Greenfield
Sourdough bread - Basics and handy tips
INTERVIEW
Thomas Lepold
Spontaneous fermentation and sourdough bread for experts
WORKSHOP
Halfdan Kluften
Sourdough flatbread and sour buns for beginners
DAY 9:
Fermentation - advanced
WORKSHOP
Halfdan Kluften
Turmeric-turnip cabbage
WORKSHOP
Geru Pulsinger
Fermented watermelon - Russian style
WORKSHOP
Geru Pulsinger
Easy cucumber kimchi - Oi-sobagi
DAY 10:
Health Benefits - Nutrients, the Gut & the Microbiome
INTERVIEW
Summer Bock
Fermented foods and overall health
INTERVIEW
Grace Liu
Gut health and the microbiome
INTERVIEW
Kiran Krishnan
Gut health and fermented foods
DAY 11:
Beer & Wine
INTERVIEW
Erica Shea & Stephen Valand
All about beer and how to flavor it
INTERVIEW
Todd White
Natural wine - The noble queen of beverages
Why should I register?
the World's top experts share their knowledge about fermentation
What are the health benefits of fermented foods? How can you safely prepare your favorite probiotic foods at home, create delicious dishes and save money at the same time?
Watch all videos FROM the comfort of your home - on your tablet, smartphone or computer screen
Save money on costly flights, hotels and more. Learn at your own pace and connect with other fermentation fans within our community. Benefit from our science-based, hands-on approach.
Hands-on Videos and science-based interviews
This summit is a unique blend of interviews and workshops, featuring the most popular fermentation experts in the world. We are proud to present this information 100% free of charge. It is our mission to provide these ancient practices to as many people as possible in order to make the world a better, more sustainable place.
Paul Seelhorst
Hi, I'm Paul and I'm really happy you found this summit.
Today, I'm a passionate Foodie, Gourmet, and a Fermentation and Gut Health Expert.
A few years ago, it was a completely different story...
As a child, I had allergies, gut problems, food intolerances, you name it. I used to be sick all the time. Things got to their worst in my mid twenties. I had to be very careful with what I drank and ate, because I had reactions to most foods and drinks, and symptoms of all kinds. I couldn't sleep properly, I had panic attacks during the night and then of course, I'd be tired all day. I had stomach cramps, migraines, and a really weak immune system. I felt miserable all the time and to be honest, I was scared I was going to die soon.
After hundreds of doctor's appointments, and seeing countless acupuncturists, health coaches, healers, and homeopaths - to name but a few - I started my own research on the internet. I'm so glad I did.
At one point, I was diagnosed with what is called "histamine intolerance".
Since then, an evolutionary diet approach has helped me control my symptoms. I quickly learned that gut health plays a key role in our overall health and bad gut health is linked to all kinds of chronic diseases. I read all the books I could find, listened to podcasts, looked at studies, went to conferences and connected with experts in the field.
I was fascinated by living foods, so Kombucha, wild fermented veggies, water kefir and other fermented foods became part of my daily diet.
In 2012, I started fermenting at home, became an entrepreneur and co-founded the company Fairment. Our mission is to educate people about fermentation, and provide cultures and equipment to safely and easily ferment at home.
By 2018, I had hosted the German fermentation summit and co-founded and hosted the biggest online health summits in Europe.
Now I want to share my own knowledge and that of the world's top experts on fermentation with YOU. I enjoy every single one of my meals and I can't imagine a diet without living foods anymore.
I want you to taste the unique flavours of these long-forgotten super foods, plus save money and live healthily and sustainably at the same time.
Just enter your name and email below and I will see you on the other side!
Best,
Paul
REGISTER BELOW TO ACCESS THESE EXPERT TALKS for FREE!
Save your free seat at the International Fermentation Summit
and download your free Wild Fermentation eBook now!