Let’s just start by looking at some pictures, shall we?
Aren’t those some of the prettiest foods in jars you’ve ever seen?
I haven’t made a single one, but I’m telling you: if I could go visit Wardeh and her family out in Oregon, I’d make the trip in a blink and try every single one (even though I’m terribly afraid of the taste of fermented foods other than yogurt!).
Other than looking pretty, fermented foods play a huge role in overall health and wellness and can really help improve one’s diet. Wardeh’s family eats a ferment at every meal (and there’s one included in each weekly meal plan that GNOWFGLINS eCourses also offers), and she is certain that a portion of their continuing and improved good health can be attributed to the wealth of probiotics the family consumes.
You know me – we couldn’t live without our recipe for making homemade yogurt – but I don’t ferment a whole lot beyond that. I bow to people who do, though! Aren’t you ready to learn the basic skills (and beyond)?
The Lacto-Ferments class at GNOWFGLINS is accessible with any level of plan, starting at only $8/month! You get complete access to all courses, including fermentation, sourdough, cultured dairy and cheese, and the original Fundamentals eCourse. OR WIN IT THIS WEEK right HERE!
If you’re currently a member on any of our eCourse plans, you already have access to this class!
I’m going to turn over the keyboard to Wardeh now to tell you a bit about the course:
What Are Fermented Foods?
When you ferment or culture foods, you make them better! Fermented foods are foods that have been cultured by beneficial organisms. In the right conditions, beneficial organisms feast on the food, producing beneficial acids, and transforming the food into something better. This culturing develops complex flavors and pleasing textures, while the food becomes more nutritious than it was before. And the acids preserve and protect the food from spoiling. It is really a miraculous process!
Not Just Sauerkruat
Fermenting foods covers a lot more than sauerkraut! Did you know you can ferment fruits, vegetables, beans, meats, dairy, and grains? You can even ferment condiments like mayonnaise that you use on a daily basis. Don’t be scared – these foods are so delicious!
Traditionally fermented foods contain vitamins, enzymes, and active cultures – conveying benefits to your gut, your immune system, and your digestion.
You can’t buy many of these true fermented foods in most grocery stores. The sauerkraut or pickles on the shelf are cooked-to-death veggies in white vinegar and are devoid of any beneficial organisms or nutrition. Sausages are pumped full of nitrates and fake flavors, rather than long fermented with beneficial organisms.
Simple, Easy, Delicious
The Lacto-Fermentation eCourse offers simple lessons and tasty, nutritious recipes for pickles, chutneys, relishes, condiments, pickled fish and meats, sourdough, simple cheeses, beverages, and more! The weekly video demonstrations give you multiple opportunities to practice the principles of lacto-fermentation in limitless ways. Visit this page for more information about what’s covered in the class.
What You’ll Learn And Do
- The history of lacto-fermentation
- The science of fermenting foods
- Why fermented foods are supremely digestible and nutritious — the best kind of food for your gut!
- How fermented foods help you embrace the harvest
- Save your appliances, resources and energy by going low-tech with traditional fermentation methods
- How to ferment fruits into delicious relishes, chutneys, jams and beverages
- How to turn vegetables into fantastic pickles, relishes and krauts
- Culture dairy into tasty and nutritious butter, sour cream, yogurt, kefir, cheese and more
- Use traditional methods of sourdough to prepare your baked goods and pastries for the best nutrition and digestion
- Pickle and preserve meats in traditional methods
- Ferment beans to make dips, spreads, and pastes the old-fashioned way
- Learn how to give your homemade condiments a probiotic boost
- Master making the most delicious and refreshing natural sodas and other probiotic beverages
- Learn formulas and rules for making up your own ferments to use up your seasonal produce
- Put fermented foods into your daily diet with our meal and menu planning helps
Lacto-Fermentation eCourse Lessons And Topics
- About Lacto-Fermentation
- The Lacto-Fermentation Story
- Fruits: Chutneys
- Fruits: Whole Fruits
- Veggies: Krauts
- Veggies: Salsas and Relishes
- Veggies: Pickles
- Condiments: Mayo, Mustard & Ketchup
- Condiments: Horseradish & Hummus
- Beverages: Beyond Water Kefir
- Beverages: Kombucha & Kvass
- Beverages: Natural Sodas
- Beans: Bean Paste, Natto and Tempeh
- Cultured Dairy: Clabber, Cultured Butter and Yogurt
- Cultured Dairy: Soft Cheeses
- Meats: Red Meats
- Meats: Pickled Fish & Eggs
- Curing Olives
- Grains: Sourdough Starters, Pancakes, Waffles and Crepes
- Grains: Sourdough Advanced
- Meal Planning
- “Create Your Own” Formulas
- Bonus! TBA
Note from a reader: a concerned KS reader wanted everyone to know that in SOME folks, fermented foods cause migraines – she and I both would hate for you to try to make your family healthier and end up hurting someone without knowing what’s going on. I don’t think it’s anything to be afraid of, but something to be aware of.
June/July Thank You Gift
If you sign up for the standard or premium plans, you get the monthly thank you video for free, with lifetime access. July’s video, just announced, is a probiotic quinoa salad – a cold grain salad perfect for a summer side dish or even a light meal! To learn more about the various plan options, click HERE.
Do you know how to lacto-ferment things? Do you want to? (Are ya scared like me?)
Disclosure: I am a partner with the eCourses and revenue share when my readers sign up…but I’m also a guest lecturer and work with Wardeh on just about everything because she’s awesome! See my full disclosure statement here.