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

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.”

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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...”

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“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 ”

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Course curriculum

  • 01

    Day 1: Let's Get Ready

    • Introduction

    • Here's your grocery list

    • Grocery List PDF for printing

    • Join the community

  • 02

    Day 2: Why Daily Ferments?

  • 03

    Day 3: All Is Fair - Tips for incorporating ferments

    • Tips for using ferments in any meal

    • Make a schmear or two...

  • 04

    Day 4: Make Cider Kefir, Eat Salad, Soak Beans

    • What to expect today

    • Make Cider Kefir

    • Cider Kefir How to Video

    • Let's Dress a Salad

    • Soak some chickpeas for tommorow's hummus

  • 05

    Day 5: Dipping in...Hummus

    • What to expect today

    • Lightly Fermented Hummus

    • Getting ready for tomorrow's oatmeal breakfast

    • Bonus: Koji Oat Milk

  • 06

    Day 6: Fermented Oats

    • Enjoy those fermented oats!

    • Eat those oats you soaked

    • Why oats?

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

  • 07

    Day 7: Time for Toast

    • Time for Toast

    • Don't underestimate toast

    • Bonus Challenge: Natto Toast

  • 08

    Day 8: Cider Kefir

    • Today, and thoughts on fermented beverages

    • Level up Probiotic Beverages by adding fiber rich foods

  • 09

    Day 9: Pickle Soup

    • Today we soup!

    • Ferments as soup toppers

  • 10

    Day 10: Today we kraut!

    • Today we kraut!

    • Make some sauerkraut

    • Make Kraut Slaw

    • BONUS: Homemade Mayo (regular and vegan)

  • 11

    Day 11: Let's Make Kvass

    • What to expect today

    • Make Kvass

  • 12

    Day 12: A Cuppa Miso

    • Welcome to Day 12: Drink some miso, check those ferments

    • Today we drink miso!

  • 13

    Day 13: Salsa

    • It's time to salsa!

    • Make and Eat Salsa

    • Oat Groats to soak for Day 16

  • 14

    Day 14: Tempeh Salad

    • Salads and ferments go together like peanut butter and jelly

    • Steaming and preparing your tempeh for a salad

    • Oat Groats continued for Day 16

  • 15

    Day 15: Kimchi Taco Day

    • Tacos, Kimchi, and other fusion ideas

    • Kimchi Tacos

  • 16

    Day 16: Fermented Oats Method 2

    • What to expect today

    • Fermented Oatmeal Breakfast

  • 17

    Day 17: Oven Roasted Leeks and probiotic homemade ranch dressing

    • What to expect today

    • Probiotic Applegate Valley Ranch Dressing

    • Roasted Leeks

  • 18

    Day 18: Fun with Pinapple

    • Today is all about pineapple

    • Make Tepache

  • 19

    Day 19: Wrap it up!

    • Today's Challenge

    • The Why of Bowls and Wraps

    • Let's decorate! Making the simple spectacular

  • 20

    Day 20: Drink some kvass

    • Today we take a deep breath and drink some kvass

  • 21

    Day 21: Make Kimchi

    • Kimchi and Baked Potatoes

    • Let's Make Kimchi

    • Level up your baked potatoes with fermented toppings!

  • 22

    Day 22: Putting on the kraut

    • Day 22 Putting on the Kraut!

  • 23

    Day 23: Drink Tepache

    • Enjoying Tepache

    • Cultured Vegan Sour Cream

  • 24

    Day 24: Fermented Cranberries

    • Today

    • Fermented Cranberry Relish

  • 25

    Day 25: Meet Misozuke (Miso Fermented Veggies)

    • Misozuke

  • 26

    Day 26: Kimchi Potato Pancakes

    • Pancake Power

    • Make Kimchi Potato Pancakes

    • Be sure to save your brine for tomorrow

  • 27

    Day 27: Fun with Brine

    • Fun with Brine Spritzers

    • Brine Shots, and other tasty drinks

  • 28

    Day 28: Guacamole

    • What to think about today

  • 29

    Day 29: Fun Rice Wraps

    • Almost there...

    • Turn Your Rice Bowl Inside Out

  • 30

    Day 30: Let's Eat Cake

    • You did it!

    • Fermented Cranberry Upside Down Cake

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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