Course curriculum

  • 01

    Welcome

    • Why this course?

  • 02

    Welcome to the course!

    • Let's do this

    • Welcome

  • 03

    Let's get started!

    • What is Fermentation and Why You Might Care

    • Salt and Time -- How it works

    • One Cabbage and a little salt

    • Brine Pickled Vegetables

  • 04

    Next Steps...

    • While you are waiting...here are some resources for you

    • How will I know when it is done?

    • Watching the ferment jar -- FAQs

    • Now What? Tips for using your new ferments.

    • Before you go...let us know what you think

    • Thank You & Final Thoughts

Social proof: reviews

Philip Moore

5 star rating

“Easy to follow and full of knowledge. Highly recommend to everyone!”

“Easy to follow and full of knowledge. Highly recommend to everyone!”

Read Less

Elizabeth Selandia

1 star rating

“ok”

Miyuki Tanaka

5 star rating

“The instruction was easy to understand. Looking forward to try them soon.”

“The instruction was easy to understand. Looking forward to try them soon.”

Read Less

Student 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