If you prefer to pay via a direct deposit, SINPE Móvil, bank transfer, Wise, check or other methods please fill out a registration form and send proof of payment to info@ranchomastatal.com. For information on payment details go here.

Description

Fermentation is an ancient technique for cultivating natural strains of probiotic microbes, while simultaneously transforming food into some of the world’s favorite delicacies. Through fermentation we are able to transform raw ingredients into long lasting, health boosting, delicious foods. We harness the power of different beneficial microorganisms by offering them the conditions to thrive.

In this class we will learn the theory and science behind many of our favorite fermented foods. We will also get to practice how to create them safely and successfully. This class is perfect if you love fermented foods, want to incorporate home-made probiotics into your diet, aspire to have a more self-reliant diet, desire to create your own amazing fermented foods, want to expand your mind and have a good time.

In this intensive course we will learn about the main microbe groups responsible for most of the fermented foods we enjoy. We will learn to create environments they can thrive in, and in turn ensure their success converting our raw produce into a variety of fermented foods, including pickled vegetables, kimchi, herbal sodas, country wine, vinegar, and cheese.

In your stay with us, you will be able to immerse yourself in the Ranch’s beautiful facilities, enjoy local homemade meals, spend time in nature, and eat many of the delicious fermented foods you will be learning to make. Take home time-tested recipes and starter cultures, and begin to revitalize the art, practice, and delicious flavors of live-culture fermentation in your own home! 

This class is ideal if YOU:

• want to improve your digestive functioning and immune system.

• are interested in making fermented foods for yourself, your family, or as a business.

• have been prescribed probiotics by a doctor and want to supplement them with other live cultures.

• are new to fermentation or already have some experience.

• live in a temperate or tropical climate.

• want to understand the safety, science, and process of fermentation.

Schedule

Daily Hours:

• AM class: 8-10:00am

• Brunch and Free time: 10-12:00pm

• PM class: 12-2:00pm

• Free time, sports, waterfall, etc…

• Dinner: 6:30pm

Day 1 “LAB”: Lactic acid fermentation

• Introduction to fermentation. The chemistry, physics and biology of ferments plus important factors for success (vessels, temperature, time, etc). 

• Lactic acid fermentation history, benefits, types and process.

• The world of lactic acid ferments, practical of dry brining, wet brining, hot sauces and pastes.

Day 2 “Yeast”: Alcohol fermentation

• Yeast fermentation theory, types of alcoholic drinks, wild vs. controlled fermentation.

• Going deep into alcohol fermentation, practical of hooch, fruit wines and beer making.

• Bottling wine and the importance of aging.

• Making your own spirits, distillation of home-made alcohols, opening the door for so many amazing cocktails.

Day 3 “AAB”: Acetic acid fermentation (vinegar)

• How to produce your own vinegar, theory behind acetic acid production. Simultaneous vs two stage process.

• From alcohol to vinegar, practical of fruit vinegar and scratch vinegar.

• Bottling and flavoring vinegars.

• How to make vinegar pickles and shrubs. 

Day 4 “SCOBY”: Mix culture fermentations

• Theory of the science of symbiotic colonies of bacteria and yeast. Different types of SCOBY and their products.

• Probiotic soda made with water kefir, how to make delicious and refreshing drinks.

• Creating your ginger bug and making ginger beer.

• Be a part of the magic of kombucha, first and second fermentation.

• Starting your own sour dough culture and how to take care of it.

• The charming milk kefir, how to make probiotic milk-based drinks, yogurt, dressings and cream cheese.

Day 5 “Bread and cheese”: Mixed culture fermentations

• The theory behind bread making focusing on sourdough.

• History, types and process of cheese making.

• Making sourdough easy, how to provide real bread for yourself.

• How to make super easy yeast bread.

• Making farm (fresh) cheese, mozzarella and aged cheese.

Instructors

Ambra Pirker

Ambra was born and raised on the Central Pacific coast of Costa Rica. Since a very young age she had a passion for plants, animals, outdoors, cooking, and sustainable living. After finishing school, she founded “Pacifica Kombucha,” a family-owned business focused on making the best fermented elixirs using agroecological-local ingredients, side by side with her better half Sam. Ambra is passionate for agroecological production, agroforestry, conservation, fermentation, farm-to-table, herbalism, permaculture, hiking and learning.

Ambra along with her partner Sam, are our Farm to Table Managers. They find themselves busy and immersed in our orchard systems, fermentation lab, educating guests and students about permaculture design, agroforestry, local food systems, and much more!

Sam Hansen

Sam was raised in Costa Rica alongside his 3 older siblings. Growing up surrounded by lush jungle and wild tropics instilled a love for nature and adventure from a young age.

Sam has found soil to be a never-ending rabbit hole of mystery and fascination, tending living systems through sustainable practices and applying agroforestry principles have shown him how to work with nature. Working hand in hand with these systems and allowing a living soil to provide abundant and nutritious food; he also loves transforming harvests and creating experiments with fermentation

After five years running a fermented beverage company, Sam and Ambra heeded a calling back to nature, where they found themselves part of our core team as Farm to Table Managers.

COURSE START AND ARRIVAL DATES

The course will start at 8am on January 3 .  Students are encouraged to arrive on January 2.  Lodging the night of January 2 is included in the cost of the class.  You must arrive before 6.30pm, we will not be able to attend you after this time.

COURSE END AND DEPARTURE DATES

The course will end at around 2 p.m. on January 7.  Most students will depart on the morning of January 8.  Lodging the night of January 7 is included in the cost of the class.   

Cost

Central Americans: $550

Other Nationality: $800

Includes food, lodging and course instruction.

If you prefer to pay your deposit or full course fee via a direct deposit or check please fill out a registration form and send proof of payment to info@ranchomastatal.com. For information on payment details go here.

Pricing is determined by your legal Costa Rican immigration status.

These prices include lodging, all meals, course instruction and full access to Rancho Mastatal and its private wildlife refuge.

To pay any remaining balance go to our Payment page for more information and options.

LANGUAGE

The course will be taught in English. Both teachers speak Spanish for clarifying questions.

ACCOMMODATIONS

All food and lodging is included in the cost of  the course.   Students will stay in the Ranch bunkhouse with options for upgrades.  We provide high quality mattresses, linens and blankets.  Please see our Accommodations page for more information.  

CANCELLATION POLICY

Please see our cancellation policy here.

GETTING TO RANCHO MASTATAL

Please see our Directions page for detailed information on how to get to Rancho Mastatal.  

QUESTIONS

For more information about this class and Rancho Mastatal please contact us at info@ranchomastatal.com , call us at +506 2200-0920 or text/WhatsApp us at +506 8539-1404.