Advanced Skill Certificate in Vegan Fermented Drinks
Published on June 20, 2025
About this Podcast
HOST: Welcome to our podcast, today I'm thrilled to be speaking with a true expert in the field of fermentation. Can you please introduce yourself? GUEST: Hello, I'm Dr. Sarah, a nutritionist and fermentation specialist. I've been teaching people about vegan fermented drinks for over a decade. HOST: Fascinating! Tell us more about your course, 'Advanced Skill Certificate in Vegan Fermented Drinks'. What inspired you to create it? GUEST: I noticed a growing interest in plant-based diets and wellness, so I wanted to share my knowledge of fermented drinks, which are both delicious and beneficial for health. HOST: That sounds wonderful. Could you share some current trends in the industry related to vegan fermented drinks? GUEST: Absolutely! Kombucha and water kefir are very popular now, and we're seeing an increase in interest for milk alternatives like cashew and almond kefirs. HOST: I've tried those, and they're delicious! However, I've heard that teaching fermentation can have its challenges. What have you encountered? GUEST: The main challenge is debunking myths around fermentation being complicated or risky. It's quite simple once you understand the basics and use proper techniques. HOST: That's good to know. Where do you see the future of vegan fermented drinks heading? GUEST: I believe we'll continue to see an expansion in variety and accessibility, making it easier for people to enjoy these healthful beverages. HOST: Thank you, Dr. Sarah, for sharing your insights and experiences with us today. It's been a pleasure learning from an expert like you! GUEST: My pleasure, thank you for having me!
