Course curriculum

  • 01

    Welcome & What is Sowans?

  • 02

    The History and Health Benefits of Sowans and Swats

    • The History of Sowans

    • The Health Benefits of Sowans and Swats

  • 03

    Equipment for the Fermentation

    • Equipment Options to Prepare Sowans

    • Full Equipment List

  • 04

    Preparing Sowans

    • Preparing Sowans with a Roller Mill

    • Written Instructions for Preparing Sowans with a Roller Mill

    • Preparing Sowans with a High-Powered Blender

    • Written Instructions for Preparing Sowans with a High-Powered Blender

    • Preparing Sowans with Purchased Oat Flour

    • Written Instructions for Preparing Sowans with Purchased Oat Flour

  • 05

    Fermentation and Post-Fermentation Processing

    • Fermenting Sowans

    • Post-Fermentation Processing

  • 06

    What you can do with Sowans and Swats!

    • How to Prepare, Eat and Cook with Sowans

    • How to enjoy Swats and also use it in your Kitchen.

  • 07

    More Information & Resources

    • More Information & Resources

    • Thank You & A Gift!

Sowans

The Scottish Oat Ferment

Oats are synonomous with Scottish cuisine and so many people worldwide love the oat grain for the sustenance and health benefits that it provides. But how many of us know that, in Scotland, oats were traditionally wild-fermented, creating a soft, tangy porridge called sowans, and a hearty probiotic drink called swats? In Sowans - The Scottish Oat Ferment, Alison will show you how to prepare oats like the Scots historically did for centuries. You’ll make sowans, a morning porridge that’s creamy, tangy and smooth (Alison describes it as ‘eating clouds’) and can be sweetened or taken savoury. In the process, you’ll also create Swats, a probiotic-packed drink that is super-refreshing cold, but can also be spiced and drunk warm - perfect for a cold day. In addition, Alison will share with you many more unusual ways the porridge and drink can be used in your recipes, dishes and kitchen.

Reviews

Eileen Patterson

5 star rating

“Alison is a wonderful instructor! She explains everything in very easy to understand terms, shows you how to proceed step by step, and even shows you how the product should look at each phase. The end result is that I have been really enjoying a m...”

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“Alison is a wonderful instructor! She explains everything in very easy to understand terms, shows you how to proceed step by step, and even shows you how the product should look at each phase. The end result is that I have been really enjoying a much healthier, and delicious, breakfast with my sowans and I have also really enjoyed the mulled version of swats. I decided to take this course after learning about all the health benefits of fermentation. I was glad to find this, the price is very fair and affordable. I can FEEL the difference these healthy foods are having on my body and on my nervous system. I find they both are very soothing, (something we can all use these days, am I right?). After seeing how easy and informative this course was, I signed up for the hot sauce one, too. The Fermentation School is a true gem, bringing education and health to us in a format that is very "easy to digest" (ha, see what I did there?)!”

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Emmanuel Archontous

5 star rating

“Very nicely documented and presented, I enjoyed it. Thank you”

“Very nicely documented and presented, I enjoyed it. Thank you”

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Kate Kassulke

5 star rating

“What a wonderful course! I am completely in love with this new healthful ferment and can't wait to put this knowledge into action. Course was very clearly instructed, and was at once simple enough for busy people but also inspiring to more adven...”

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“What a wonderful course! I am completely in love with this new healthful ferment and can't wait to put this knowledge into action. Course was very clearly instructed, and was at once simple enough for busy people but also inspiring to more adventurous fermentors. It was comprehensive and I enjoyed both the videos and the written content too- as people learn in different ways. I loved that Alison said it was like eating clouds, food fit for an Oat Queen! Thanks Alison and team. ”

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You will learn

  • All about Sowans, the Scottish Oat Ferment, including its history, practical uses and health benefits

  • Step-by-step, how to create the fermented porridge Sowans and the probiotic drink Swats in your own home, whatever equipment you have

  • How to know when your fermentation is done, and then how to process and store the porridge and drink.

  • Many delicious options for bringing Sowans and Swats to your table and incorporating them into your recipes/kitchen

  • Over 55 minutes of video instruction

Meet your Instructor

Alison Kay creates foods that enhance our biome, community and environment, working from her kitchen near Florence, Italy. She’s the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way. You can find her at www.ancestralkitchen.com, on Instagram @ancestral_kitchen or on your podcast app by searching for Ancestral Kitchen Podcast.

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