What's Included

Curious about the challenge?

  • 39 videos: daily check-ins and detailed step-by-step recipes

  • Grocery list before you start

  • 30-day challenge starts when you want

  • Access to the community space, where you can share your experiences and ask questions

Student Reviews

Cynthia Clark

5 star rating

“I love your videos. Your books are great but there's nothing like seeing things in action and there's always that little something I might have missed in the book.”

“I love your videos. Your books are great but there's nothing like seeing things in action and there's always that little something I might have missed in the book.”

→Read Less

Yvonne Coyle

5 star rating

“So far the course has covered a good range of ferments. I’m disappointed that by the time you reach half way, there is limited content. Videos are very short with no demos or instruction. ”

“So far the course has covered a good range of ferments. I’m disappointed that by the time you reach half way, there is limited content. Videos are very short with no demos or instruction. ”

→Read Less

Keith Hughes

5 star rating

“I have really, really enjoyed this class. Kirsten has done an excellent job providing guidance and tips and recipes and has make the Challenge both accessible, achievable, and fun! She even got me to try natto!”

“I have really, really enjoyed this class. Kirsten has done an excellent job providing guidance and tips and recipes and has make the Challenge both accessible, achievable, and fun! She even got me to try natto!”

→Read Less

Grace Bubeck

5 star rating

“The challenge was immensely stimulating for me as an experienced fermenter, having me do things I would not have tried otherwise. It's shaken me out of my fermenting routines, widened my fermenting horizons, put me back on ferments I had done befo...”

→Read More

“The challenge was immensely stimulating for me as an experienced fermenter, having me do things I would not have tried otherwise. It's shaken me out of my fermenting routines, widened my fermenting horizons, put me back on ferments I had done before like natto, and given me a taste of being more experimental again. If you're wondering whether to go for this challenge even though you already have a lot of experience, do go for it, it's definitely worth it. You'll discover all sorts of new things, and the Community board will allow you to ask all sorts of questions and find out stuff from other people on the challenge. Thank you, Kirsten, this was a great way to start the year in new ways! ”

→Read Less

Karen Redmond

5 star rating

“I loved this class! I learned new ways to ferment and tried food combinations I had never considered. The videos, written instructions and community board were very helpful. I will be taking more classes here for sure.”

“I loved this class! I learned new ways to ferment and tried food combinations I had never considered. The videos, written instructions and community board were very helpful. I will be taking more classes here for sure.”

→Read Less

Carrie Shearer

5 star rating

“This class was really fun for me. It was just challenging enough without being overwhelming. I appreciate the loose structure for busy lives. I have some basic experience with fermentation, but this class really helped me develop more courage in e...”

→Read More

“This class was really fun for me. It was just challenging enough without being overwhelming. I appreciate the loose structure for busy lives. I have some basic experience with fermentation, but this class really helped me develop more courage in experimentation, and decreased my fear of cooking with ferments. I was missing out on so much flavor! I also appreciate the background information given on various ingredients and recipes. It helps to foster more of a connection with food and culture. I really looked forward to logging in every day to see what was next, and the forum was great with quick answers to questions. I would highly recommend this class to all but the most advanced. I’m really glad I took it and will look for more classes in the future! Carrie ”

→Read Less

Shelly Kris Pate

5 star rating

“The grocery list was so helpful to prepare for projects. It was nice to have options because it was difficult to find certain items. Visiting with other classmates was so fun and added a cultural experience that made the world seems smaller and a ...”

→Read More

“The grocery list was so helpful to prepare for projects. It was nice to have options because it was difficult to find certain items. Visiting with other classmates was so fun and added a cultural experience that made the world seems smaller and a nicer place to be. I would absolutely recommend this course to get a wide range of ideas. I have used my ferments almost daily. Taught friends and family and sent invites to join in on the fermenting fun!”

→Read Less

Rhonda Callahan

5 star rating

“I'm learning how to incorporate fermented foods into things I would not normally think of.”

“I'm learning how to incorporate fermented foods into things I would not normally think of.”

→Read Less

Thia Bankey

5 star rating

“So far very easy and yummy ferments. I love the slow ramp up to keep us newbies from shying away! And, I always add a tablespoon of nut butter and a tablespoon of ground flax to my oatmeal- and now ferments! ”

“So far very easy and yummy ferments. I love the slow ramp up to keep us newbies from shying away! And, I always add a tablespoon of nut butter and a tablespoon of ground flax to my oatmeal- and now ferments! ”

→Read Less

Melissa Clauson

5 star rating

“Loving the simple actions I can take to add healthy microbes to my diet. Really fun and easy. Thank you.”

“Loving the simple actions I can take to add healthy microbes to my diet. Really fun and easy. Thank you.”

→Read Less

Cynthia Clark

5 star rating

“I love your videos. Your books are great but there's nothing like seeing things in action and there's always that little something I might have missed in the book.”

“I love your videos. Your books are great but there's nothing like seeing things in action and there's always that little something I might have missed in the book.”

→Read Less

Yvonne Coyle

5 star rating

“So far the course has covered a good range of ferments. I’m disappointed that by the time you reach half way, there is limited content. Videos are very short with no demos or instruction. ”

“So far the course has covered a good range of ferments. I’m disappointed that by the time you reach half way, there is limited content. Videos are very short with no demos or instruction. ”

→Read Less

Keith Hughes

5 star rating

“I have really, really enjoyed this class. Kirsten has done an excellent job providing guidance and tips and recipes and has make the Challenge both accessible, achievable, and fun! She even got me to try natto!”

“I have really, really enjoyed this class. Kirsten has done an excellent job providing guidance and tips and recipes and has make the Challenge both accessible, achievable, and fun! She even got me to try natto!”

→Read Less

Grace Bubeck

5 star rating

“The challenge was immensely stimulating for me as an experienced fermenter, having me do things I would not have tried otherwise. It's shaken me out of my fermenting routines, widened my fermenting horizons, put me back on ferments I had done befo...”

→Read More

“The challenge was immensely stimulating for me as an experienced fermenter, having me do things I would not have tried otherwise. It's shaken me out of my fermenting routines, widened my fermenting horizons, put me back on ferments I had done before like natto, and given me a taste of being more experimental again. If you're wondering whether to go for this challenge even though you already have a lot of experience, do go for it, it's definitely worth it. You'll discover all sorts of new things, and the Community board will allow you to ask all sorts of questions and find out stuff from other people on the challenge. Thank you, Kirsten, this was a great way to start the year in new ways! ”

→Read Less

Karen Redmond

5 star rating

“I loved this class! I learned new ways to ferment and tried food combinations I had never considered. The videos, written instructions and community board were very helpful. I will be taking more classes here for sure.”

“I loved this class! I learned new ways to ferment and tried food combinations I had never considered. The videos, written instructions and community board were very helpful. I will be taking more classes here for sure.”

→Read Less

Carrie Shearer

5 star rating

“This class was really fun for me. It was just challenging enough without being overwhelming. I appreciate the loose structure for busy lives. I have some basic experience with fermentation, but this class really helped me develop more courage in e...”

→Read More

“This class was really fun for me. It was just challenging enough without being overwhelming. I appreciate the loose structure for busy lives. I have some basic experience with fermentation, but this class really helped me develop more courage in experimentation, and decreased my fear of cooking with ferments. I was missing out on so much flavor! I also appreciate the background information given on various ingredients and recipes. It helps to foster more of a connection with food and culture. I really looked forward to logging in every day to see what was next, and the forum was great with quick answers to questions. I would highly recommend this class to all but the most advanced. I’m really glad I took it and will look for more classes in the future! Carrie ”

→Read Less

Shelly Kris Pate

5 star rating

“The grocery list was so helpful to prepare for projects. It was nice to have options because it was difficult to find certain items. Visiting with other classmates was so fun and added a cultural experience that made the world seems smaller and a ...”

→Read More

“The grocery list was so helpful to prepare for projects. It was nice to have options because it was difficult to find certain items. Visiting with other classmates was so fun and added a cultural experience that made the world seems smaller and a nicer place to be. I would absolutely recommend this course to get a wide range of ideas. I have used my ferments almost daily. Taught friends and family and sent invites to join in on the fermenting fun!”

→Read Less

Rhonda Callahan

5 star rating

“I'm learning how to incorporate fermented foods into things I would not normally think of.”

“I'm learning how to incorporate fermented foods into things I would not normally think of.”

→Read Less

Thia Bankey

5 star rating

“So far very easy and yummy ferments. I love the slow ramp up to keep us newbies from shying away! And, I always add a tablespoon of nut butter and a tablespoon of ground flax to my oatmeal- and now ferments! ”

“So far very easy and yummy ferments. I love the slow ramp up to keep us newbies from shying away! And, I always add a tablespoon of nut butter and a tablespoon of ground flax to my oatmeal- and now ferments! ”

→Read Less

Melissa Clauson

5 star rating

“Loving the simple actions I can take to add healthy microbes to my diet. Really fun and easy. Thank you.”

“Loving the simple actions I can take to add healthy microbes to my diet. Really fun and easy. Thank you.”

→Read Less

Course curriculum

    1. Introduction

    2. Here's your grocery list

    3. Grocery List PDF for printing

    4. Join the community on your desktop or from the new app

    1. The why? behind this challenge

      FREE PREVIEW

    2. Make Salsa Starter!

    1. Tips for using ferments in any meal

    2. Make a schmear or two...

    1. What to expect today

    2. Make Cider Kefir

    3. Cider Kefir How to Video

    4. Let's Dress a Salad

    5. Soak some chickpeas for tommorow's hummus

    1. What to expect today

    2. Lightly Fermented Hummus

    3. Getting ready for tomorrow's oatmeal breakfast

    4. Bonus: Koji Oat Milk

    1. Enjoy those fermented oats!

    2. Eat those oats you soaked

    3. Why oats?

    4. Reminder: Don't forget to burp your cider kefir and salsa starter

About this course

  • $49.00
  • 74 lessons
  • 2.5 hours of video content

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 kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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