Curriculum
- 2 Sections
- 17 Lessons
- 10 Weeks
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- Fermenting Course Lessons13
- 1.11. Introduction to the Fundamentals of Fermenting
- 1.22. Healthy Crunchy Dills
- 1.33. Probiotic Carrot Stix
- 1.44. Sauerkraut
- 1.55. Cherry Berry Preserves
- 1.66. Thin Berry Sauce
- 1.77. Mixed Vegetables
- 1.88. Lacto-Fermented Red Onion
- 1.99. Lacto-Fermented Ketchup
- 1.1010. Salsa
- 1.1111. Switchel
- 1.1212. Kombucha
- 1.1313. Final Class
- Bonus Content4
