Giving Courses as Gifts

for your dear ones

Latest Classes

It's time to ferment something!

We are a collective of food authors and teachers who are fermenting a better food system for land, people, and the microbes on which we depend. Come on in and have a seat at our tables as we invite you into our spaces, share what we know and don't, and make space for an open exchange of ideas and expertise. We believe that bringing fermentation into your life can open up infinite possibilities, and our commitment is to provide accessible courses that share our deepest knowledge, and to give you the confidence, skill, and empowerment to follow your own fermentation journey.

FAQ

  • Can I go at my own pace?

    Yes! All our courses are self-paced with lifetime access.

  • What if I get stuck or need help?

    No worries, courses have discussions where you can post a question on a lesson. In addition, we have a growing community forum to reach out to of other students and our instructors.

  • What makes this school special?

    We are a collaborative of food authors and teachers that believe in the same thing. That we can ferment for a better food system.

  • Will there be more courses coming?

    Yes! Our creators are always working on new courses and new ideas. By getting a free account with our school you will be updated on all the new content created.

What students are saying

“The course is very interesting and full of options, ideas, and tips. After finishing it you can easily make your own fermented sausages and also have a clear idea on how to improve your process using all the recommendations and key points to check learned. It is perfect, and necessary, to start.”

Student, How to Make Fermented Sausage

Pablo T.S.

“A wonderful course! Kirsten, thank you so much for this course. It is exactly what I have been looking for. Every year I seem to have a glut of garlic and am never sure what to do with it, but now I know! The garlic paste has already become a firm favorite but the star of the course, has to be the black garlic. What an amazing taste! Thank you again.”

Student, Master Fermented Garlic

Sally G.

“Garum demystified! Great course from Meredith. I learnt about how garum fermentation works, is super-versatile and can be made with or without koji. Thank you.”

Student, How to Make Garum course

Alison K.

“Great information! I'm learning how to incorporate fermented foods into things I would not normally think of.”

Student, 30-day Fermentation Challenge

Rhonda C.

“Great beginner course! Really well-formatted and informative!”

Student, Koji Charcuterie

John S.

“If you are looking for accurate information about making your own hot sauces, this is the class for you. Christopher and Kirsten share their wealth of knowledge in a way that is valuable for the novice as well as for those who are already experimenting with the process. And online classes are a great way to learn without ever leaving your house! ”

Student, Learn to Make Fermented Hot Sauces

Gay D.

Learn Something Seasonal

Our Books

We are authors as well as instructors

  • the Big Book of Cidermaking
  • the Ethical Meat handbook
  • Fermented Vegetables
  • Fiery Ferments
  • Homebrewed Vinegar
  • Miso Temeph Natto and other Tasty Ferments
  • One-Hour Dairy-Free Cheese
  • Pure Charcuterie
  • Semillas Para Todos