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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Harvest Season Fermenting Special

Get started now! During the peak of harvest season this class includes 4 live meetings. Students have the opportunity to hang out with Kirsten and eachother on Zoom to get ideas for fermenting what you have in front of you. It is your chance to stump Kirsten with crazy combinations of vegetables and see if she can come up with a recipe for you. Live sessions are August 14 and 28, September 4 and 11. Join now to take advantage of this special

Course curriculum

  • 01

    Welcome

  • 02

    Chapter 1: Getting Ready

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

    • Tools: What you will Need

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

    • Mastering Fermented Vegetables Workbook

  • 03

    Chapter 2: Learn to Kraut

    • Make Sauerkraut

    • Bonus Video: Make Lemon Dill Kraut

    • Make Curtido

  • 04

    Chapter 3: Brine Pickling

    • Make Cucumber Pickles

    • Make Kvasses

    • Introduction to Pickles

    • Live Pickle Making Day

  • 05

    Chapter 4: Mixing it Up

    • It is all in how you slice it

    • Make Kimchi

    • Remix your relishes by fermenting them

    • Make Achar

    • Bonus Lesson: Tsukemono Japanese Pickling Traditions

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

    • Ferment A-long

    • Ferment-a-long with special guest, the pepper! (sweet and hots)

    • Ferment-a-long

  • 06

    Parting Words

    • Troubleshooting

    • Parting Words

    • Check out these resources

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

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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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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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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Pricing options

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Your Instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding 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. The passion around 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 forthcoming 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 kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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