Complete and Continue
What is the Microbiome and Why Should You Care? (3:36)
Fermentation - What is it and why should you care (2:20)
Aerobic Vs Anaerobic Fermentation (0:44)
Introduction to Vegetable Fermentation (0:49)
Benefits of Lacto Fermentation (1:35)
The Bacterial Succession Explained
Food as a Medicine
Tutorial - Mixed & Massaged Technique (24:00)
Tutorial - How to make Brined Veggies (8:09)
Tutorial - How to make a Dry Ferment (7:31)
Hot Sauce - the original technique (7:58)
BONUS: Fire Cider from our immune booster course!
Preserved Lemons & Probiotic Salad Dressing Ideas
Wild Garlic Pesto with Salted Lemons
Mustard - yes... real living mustard. BOOM = flavor bomb
Lacto Fermented Fruit Chutney
Fermented Vegetable Lingo: A to Whey
Fusion Spice Pickles (0:27)
Golden Kraut - Mixed & Massaged
Lacto-Fermented Sourdough Green Beans
Umeboshi - Salted Fermented Dried Plums
Salted Oranges and Peels
More recipes always coming...
Spoilage & Safety
FAQ - White stuff on veggies? Mold or Yeast? Good / Bad?
FAQ - Frequently Asked Questions
What is that white scum at the bottom of my fermented veggies?
Ask your questions!
Kahm yeast - what did I do wrong?
How to use a crock with a moat?
Aerobic Vs Anaerobic Fermentation
Lesson content locked
If you're already enrolled,
you'll need to login
Enroll in Course to Unlock