How Fermentation and Curing WorksCourse
Learn how fermentation and curing work in the kitchen with author, butcher and activist Meredith Leigh. This course explores the arc of culinary fermentation, from fermented vegetables to kombucha to artisan cured meats and koji charcuterie.
Plant-Based Protein Bundle: Make Tofu and TempehBundle
Tempeh and Tofu are nutrient rich plant-based proteins that are easy to make and will save you money. Tempeh offers experiments with many bean and grain substrates. Making your own tofu will wow you with its fresh flavor. Together this is a win!
Mastering Fermented Vegetables: How to Ferment VegetablesCourse5.0 average rating (9 reviews)
This complete vegetable fermentation course will teach you the skills and give you the confidence to ferment any vegetable safely and effectively.
Kombucha FUNdamentalsCourse5.0 average rating (3 reviews)
Kombucha FUNdamaentals is a comprehensive course on DIY Kombucha – it will give you traditional context, discuss modern applications, walk you through everything you need to get started, and take you all the way to perfecting the flavor and fizz.
Aprende a Fermentar Quesos VeganosCourse
Aprende a fermentar quesos veganos con ingredientes naturales de forma sencilla Podrás elaborar recetas de quesos veganos que nunca habías imaginado, con procesos sencillos y divertidos
The Fermented Apothecary: Bitter & The LiverCourse
Three recipes (a kimchi, a kraut and a kombucha) incorporating bitter flavor components into delicious ferments. Bitter flavor stimulates digestion, activates the liver and brings satisfying depth to these rich, tangy, bubbly and spicy recipes.