Bundle includes

Here are all the courses that are included in your bundle.

Better together

Here is a quick list of what you get with both of these great courses bundled.

  • You save $20 or 18% off purchasing both courses separately.

  • Both courses include beautiful workbooks that walk you through the processes clearly and provide additional resources.

  • Over 4 hours of video instruction, covering everything you need to know to make your own safe and tasty fermented vegetables the first time.

  • Bonus Fermentation Journal pages included in each couse to help you keep track of all your creations.

Student Reviews

Andrea Nussinow

5 star rating

“Excellent Course. Easy to understand. Learned lots. ”

“Excellent Course. Easy to understand. Learned lots. ”

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Mimi Clark

5 star rating

“Kristen and Christopher are passionate about fermentation, and their mission is to share their passion with everyone. This course is just what I needed to help me understand the science behind fermenting vegetables. Kirsten demonstrates the techni...”

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“Kristen and Christopher are passionate about fermentation, and their mission is to share their passion with everyone. This course is just what I needed to help me understand the science behind fermenting vegetables. Kirsten demonstrates the techniques and explains every step along the way. Christopher kindly responded to my questions via email. I'm also grateful for the handbook which I will be referring to often. I highly recommend this course!”

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Shelly Kris Pate

5 star rating

“Easy to read and understand. Motivating content. Who wouldn’t be ready to start fermentation after watching? ”

“Easy to read and understand. Motivating content. Who wouldn’t be ready to start fermentation after watching? ”

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Watch Intro Video

Mastering Fermented Vegetables

An Introduction to the Course

Watch Intro Video

Fermenting Peppers

Welcome to

Pricing options

Pay once or over the next three months automatically with no additional cost.

Meet your instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40-acres small holding of wooded hillside on unceded Takelma territory over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. My passion for food systems has been with me for over 3 decades and at some point, the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at [email protected].

Kirsten K. Shockey

Fermentation Educator & Author