Fermenting Veggies Online Course is open to new students for a limited-time only. Enrollment closes Monday, Nov 26th at midnight.

Fermenting Veggies is an online course taught by Me (Danielle Ramirez, founder of FermentedFoodLab.com), that teaches beginners how to make delicious, probiotic fermented foods.

I'll teach you my simple, safe and easy methods that produce delicious fermented foods every time. I'll cover safe fermentation, how to prevent mold, how to tell if a ferment has gone bad and more.

The fermented veggies you'll learn to make include lacto-fermented pickles, sauerkraut, kimchi, sauces, and hot sauce.

In addition to the course videos, you'll have Fermentation Fun Sheets to download that summarize what you learned in each lesson for your quick reference. 

On top of the videos and downloads, I'll be offering tons of support. I know how scary making fermented foods for the first time can be, so if you're not sure your sauerkraut looks right or pickles smell weird, you can ask me. 

I'll be available through email daily, you'll be invited to our private FB group where you can post questions, pictures of your ferments and help each other out. 

MODULE ONE  

Safety & Prep

Learn why fermentation is safe, how to tell when a ferment has gone bad, ways to prevent mold and tips on making the best fermented foods.

MODULE TWO  

Brine Pickling aka How To Make Pickles  

This module will teach you everything you need to know to make probiotic, lacto-fermented pickles. I'll cover the tools you'll need, how to tell they're fermenting, tips for crunchy pickles and the common mistakes and how to avoid them.

MODULE THREE  

Sauerkraut  

In this module I'll teach you everything you need to know to make probiotic rich sauerkraut. I'll cover the tools you need, how to tell it's fermenting, my tips on making the best sauerkraut and the common mistakes when making sauerkraut and how to avoid them.

MODULE FOUR

Kimchi  

I'll teach you the methods for making kimchi, the tools you need, tips on making the best kimchi and more.

MODULE FIVE  

How To Make Fermented Sauces & Hot Sauce 

I'll go over my methods for making a variety of fermented sauces, condiments and hot sauces. 

This course is for you if...

• You’re new to making fermented foods. 
• You’ve made fermented foods before but didn’t like the results. They didn’t taste good or turn out right.
• You want to learn to make a variety of fermented foods. Maybe you have making sauerkraut down, but want to learn to make pickles and other fermented foods.
• You’ve thought about making fermented foods, but didn’t know how to start. 

Who Should NOT Take This Course?

This course may NOT be for you if you’ve been making sauerkraut and other fermented foods for awhile now and like the results you’ve been getting.  

“With each module I get more and more excited. This is so much easier and way more fun than I thought. I am SO glad I purchased this class, because you are giving me solid fundamentals and the courage to step out and try these amazing things. Your recipes are over the moon. I had no idea you could customize these vegetables with the wonderfully creative additions you suggest. Can't wait to try pineapple in my sauerkraut. You make everything look so doable. You are an excellent teacher. You have streamlined this so that it is not overwhelming, but all the facts are rich. We are given the background and courage to be so good at this. Thank-you profusely” -Brenda

“Excellent course! I wasn't sure how much you could teach me. Wow was I wrong, I am still referring to the amazing handouts and the topics covered. I highly recommend this course.” -Carol  

“I'm more willing to look at what's in my kitchen/refrigerator and try to brine it. I also feel like I have a tried and true recipe for sauerkraut which I greatly appreciate. It's a confidence booster and gateway to incorporate fermenting into one's life.” -Joan  

“I wasn't sure I would have time to ferment things. However it is so easy and doesn't take much time to get the ingredients in the brine. I have made sauerkraut and Kimchi instead of just fermenting carrots and cauliflower. I am also more secure in knowing when my ferments are ready. This is so easy, fun and healthy I would definitely recommend it to people who want to improve their eating habits. I wish I knew about this method sooner. “ -Marie

Julie was afraid she wouldn’t be successful at making ferments, but now she says, “I am encouraged that I did a great job, and can't wait to try the next ferment! Steps are easy to follow, and are encouraging.”  

© Fermented Food Lab 2018