Why take this course

Health, Flavor, Fun

Why have you come to fermentation? There are many reasons and we all have varying levels of experience so we have designed this fermentation course, like our other fermenting classes, to give something to everyone.

If you have been making fermented vegetables for years you will gain new techniques that you can use immediately to bring some renewed excitement to your old favorites.

If you have made a few things before and it's been hit and miss this course will give you a solid foundation for vegetable fermentation.

Finally, maybe you have heard something about the health benefits of fermented foods, and specifically fermented vegetables, but don't know how or where to start. You basically want to know how to ferment vegetables. Well, this course will lay that out for you, starting with simple, easy-to-do fermenting recipes and working up from there as you gain confidence.

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Course curriculum

    1. Introduction to the Course

      FREE PREVIEW

    2. What is Vegetable Fermentation? And Why You Might Care?

      FREE PREVIEW

    3. Are you afraid you might kill somebody with fermented vegetables?

    4. BONUS Downloadable Fermentation Journal Pages

    5. Fermentation FAQs

    1. How to Ferment Vegetables: The Art & Science of Vegetable Fermentation

    2. Tools: What you will Need

    3. Clay, Wood, Plastic and Glass: The Renaissance of Ambient Fermentation Vessels and How to Find the One that’s Right for You

    4. Mastering Fermented Vegetables Workbook

    5. Bonus material: Scientific study comparing radish fermentation in glass, plastic, and porcelain vessels (for those that don't love reading these (spoiler alert) difference negligible

    1. Make Sauerkraut

    2. Bonus Video: Make Lemon Dill Kraut

    3. Make Curtido

    1. Make Cucumber Pickles

    2. Make Kvasses

    3. Introduction to Pickles

    1. It is all in how you slice it

    2. Make Kimchi

    3. Remix your relishes by fermenting them

    4. Make Achar

    5. Bonus Lesson: Tsukemono Japanese Pickling Traditions

    6. Bonus Lesson: Cranberries -- Fun facts, Homemade Gifts, Fermented Cranberry Relish, Pickled Cranberries and Cranberry Orange Bread

    1. Troubleshooting

    2. Parting Words

    3. Check out these resources

About this course

  • $78.00
  • 26 lessons
  • 4.5 hours of video content

What you will learn

  • 8 solid, commercial kitchen-tested recipes that can be scaled up or down

  • Printable fermentation logbook and workbook to keep track of everything

  • Lots of tips and tricks from over a decade of professional work

Student Reviews

Cindy Tekus

5 star rating

“The demonstrations were perfect for me…seeing it done helps me understand the process so much better. You are both knowledgeable and I appreciate the confidence and encouragement to try the recipes. If you fail, just try again. I know I can do thi...”

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“The demonstrations were perfect for me…seeing it done helps me understand the process so much better. You are both knowledgeable and I appreciate the confidence and encouragement to try the recipes. If you fail, just try again. I know I can do this with the tools you have provided. Thank you!”

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Karen Crowe

5 star rating

“If you are a novice this is Fantastic info. Even for those of who have been doing it awhile it was cool to watch. One of my favorites was the troubleshooting. Her explanations are great. My advice? By the book and just do it. The book has TONS...”

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“If you are a novice this is Fantastic info. Even for those of who have been doing it awhile it was cool to watch. One of my favorites was the troubleshooting. Her explanations are great. My advice? By the book and just do it. The book has TONS of valuable info and ideas...then make it yours.”

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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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Dalyce Burgess

5 star rating

“Great course, looking forward to the next one.”

“Great course, looking forward to the next one.”

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Karen White

5 star rating

“Nice size modules, able to finish each easily. Excellent information for a beginner. ”

“Nice size modules, able to finish each easily. Excellent information for a beginner. ”

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Bonnie Rodenberger

5 star rating

“If you’ve never made a vegetable ferment in your life, this class will help you step into the world of fermenting with total confidence. I loved how Kirsten used so many different types of jars/lids/vessels to show that you really don’t need to bu...”

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“If you’ve never made a vegetable ferment in your life, this class will help you step into the world of fermenting with total confidence. I loved how Kirsten used so many different types of jars/lids/vessels to show that you really don’t need to buy special equipment to ferment. It helped me just go for it. Her approach to salting was very helpful too in that she followed a recipe but taste is your ultimate guide: “salty like a chip.” I made my first sauerkraut ever and beet kvass. I can’t wait to pickle cucumbers, beets, and try her kimchi which was mouthwatering! ”

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Andrea Nussinow

5 star rating

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

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

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Donna Miller

5 star rating

“I loved the tip about squeezing the cabbage to understand when it's developed enough brine, as well as why vinegar isn't a great "brine". Thank you!”

“I loved the tip about squeezing the cabbage to understand when it's developed enough brine, as well as why vinegar isn't a great "brine". Thank you!”

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Dana Petteys

5 star rating

“Love this! Thank you for providing a downloadable log to track our bubbly projects.”

“Love this! Thank you for providing a downloadable log to track our bubbly projects.”

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Stay organized

Yes, there are a lot of free YouTube videos out there on how to ferment something and with enough time you can figure out which ones are good and which ones were a waste of your time and vegetables. Included in this course are two downloadable workbooks to help you keep track of your progress.

My Fermentation Journey is a simple log book like the one we use to keep track of dozens of fermentation projects at any one time.

A 30-page workbook contains the recipes, processes, tip and tricks and links to more recipes and information for those that want to keep going.

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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

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