This is the first step to making fermented foods at home.

This course will teach you how to make basic fermented veggies aka pickles. I love to teach my students this method of fermentation first, because it's the easiest and the most fun.

Brine pickling is one of the simplest methods to make fermented vegetables. Carrots, cucumbers, radishes, green beans, squash, beets and numerous other vegetables are submerged under salt water with spices to ferment.

Brines can be flavored with many spices and herbs, like garlic, dill, peppercorns, juniper berries, bay leaves, ginger, turmeric, mustard, and more.

I promise that once you learn this method of making fermented foods you'll want to pickle every vegetable that comes across your counter.

This course was made for the beginner fermenter.

It’s for you if you’re new to making fermented foods or you’ve made fermented foods before but didn’t like the results.

• You’re afraid you won’t be able to tell your ferments are spoiled
• You’re afraid of making yourself sick
• Have no idea how to begin
• You’ve tried to make a batch of fermented veggies, but you were too afraid to try it Or you threw it out because it looked weird

By the end of this course you'll

• Be confident in making your own fermented vegetables at home.
• Be able to tell the difference between a good ferment and a spoiled one.
• Start experiencing the benefits of eating fermented foods.
• You may even see improvements in your health.

Here's what the course will cover