Fermenting Veggies

Learn everything there is to know about making fermented foods at home at your own pace. Registration is closed for 2019.

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Here's what my students have to say about Fermenting Veggies

“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.”


"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

This course is closed for enrollment.

Here's what the course will cover

Course Curriculum

  Welcome To Fermenting Veggies
Available in days
days after you enroll

Downloadable worksheets that make it even easier to learn.

Each lesson has downloadable Fermentation Sheets that include a summary of what the video was about, recipe guides, tips and other notes so you can find what you're looking for easily.

Frequently Asked Questions

When does the course start and finish?
The course starts September 9th and never ends! It's a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.
Is the Fermenting Veggies Online Course right for me?
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, or you want to learn to make a variety of fermented foods.
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’re getting.
Can I go at my own pace?
Yes. You can learn on your own time.

I know how frustrating making fermented foods for the first time can be. When I started making fermented foods several years ago to improve my digestive issues and autoimmune disease, I found the recipes were lacking instructions and confusing.

When I tried making sauerkraut the first few times, I failed miserably and had tons of questions while attempting it.

I didn’t want people to go through the frustrating process I went through so I started Fermented Food Lab to provide detailed instructions using simple methods and to offer support to beginners.

I found that the majority of people are visual learners and have more success if they can see the process demonstrated.

I created this video course to make it even easier for you to begin making delicious, fermented foods at home.

I look forward to meeting you.

Happy Fermenting!


Your Instructor

Danielle Ramirez
Danielle Ramirez

Danielle Ramirez is an expert in fermentation and founder of FermentedFoodLab.com.

She has helped thousands of people make fermented foods using her simple methods and unique recipes.

This course is closed for enrollment.