Light Cellar
Ferments in Real Life - September 13
Registration is now closed, but you’re still welcome to join us!
You can join us in person at The Light Cellar or tune in online for the live class at the time listed below.
Online: Join the live class here → Stream the class
In person: Come join us at The Light Cellar. We’d love to have you!
Date: September 13 at 11:30am MST
This free class is being presented as part of the Light Cellar Open House on September 13.
Registering for this session also gives you access to the full Open House and all of the day's available recordings.
Ferments in Real Life
FREE CLASS
Simple ways to use fermented foods every day for better digestion, flavour, and health
Fermented foods are one of the most powerful tools for improving digestion—yet most people don’t actually use them in their day-to-day meals.
In this free introductory class, you’ll discover how to easily incorporate fermented foods into your everyday life using simple, practical methods you can start applying right away—without needing to make anything from scratch (yet).
We’ll explore how small additions—like a spoonful of sauerkraut or a splash of brine—can transform your meals, support your gut, and elevate flavour in ways that are both nourishing and delicious.
In this class, you’ll learn:
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What fermented foods are and why they matter
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How they support digestion, immunity, and overall health
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Simple ways to use ferments in everyday meals
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How to use brines, krauts, and other ferments beyond the jar
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How to begin building a daily habit with fermented foods
What you’ll experience:
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Guided tasting of Light Cellar ferments
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Real-life examples of how to use them in meals
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Practical, easy-to-apply ideas you can start immediately
Featured in this class:
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Light Cellar fermented foods (tasting + usage ideas)
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Everyday applications for home kitchens
Continue your learning:
If this sparks your interest, the next step is:
Fermentation Fundamentals
Learn how to confidently make your own fermented foods at home using simple, time-tested techniques.
Who this is for:
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Anyone curious about fermented foods but unsure where to start
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Those who have tried ferments but don’t use them regularly
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People looking for simple, practical ways to improve digestion and nutrition
Instructor
with Chef Alex Hamilton
Alex is currently the chef and culinary wizard at the Light Cellar and has a catering business called Feast. He has been cooking professionally for 23 years. He has cooked in many of Calgary’s top restaurants and even worked in China and Los Angeles. Having experience in all aspects of cooking and baking, he loves exploring other cultures' food and applying techniques to local ingredients. His current focus is foraging and fermentation, getting to know the Calgary area’s flora and fauna. He is deepening his understanding of the local supply chain and how to best utilize it and lessen waste. He explores how to make delicious food healthy and healthy food delicious, integrating time honored food traditions that promote better well being. There is a deep importance for a healthier and more synergistic relationship with food and the energy systems of our body.
Malcolm Saunders is the founder of Light Cellar and author of Elixir Life. A lifelong food explorer, educator and fermentation enthusiast, Malcolm has spent more than 20 years teaching people how to work with traditional foods, wild plants, herbs and other forms of food alchemy. His approach blends practical hands-on skills with a deep curiosity about how food is grown, transformed and shared. Through Light Cellar, Malcolm has helped thousands of people discover the craft of making their own nourishing foods and become more confident and connected in the kitchen.
After you register:
All participants will receive:
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A reminder email with full event details
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The link to join live (for online attendees)
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Access to the session recording after the class
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Any relevant notes or resources shared during the session
If you can’t attend live, you’re still welcome to register and watch the replay.