Want to make the foods you already eat even better? Want to enhance immunity and increase digestion? Fermentation, the same practice that gives yogurt its tartness and bread its rise, is the answer. The process of lactic-acid fermentation actually increases vitamins, enzymes and beneficial bacteria naturally present in all foods – improving flavor, enhancing digestion and boosting immunity. It’s a simple and easy solution that greatly improves the nutritive value of the foods we all consume.
Fermented foods are healing foods, and they’re traditional foods.
If you’re serious about helping to heal your gut with healthy, beneficial bacteria, you can’t do better than introducing fermented and live-cultured foods into your diet.
No, you don’t have to spend loads of time in the kitchen; most fermented foods can be prepared with very little effort – saving you money and time while actually increasing the nutrients you get from every single bite. Imagine preparing french fries and ketchup that your kids love and that actually improves their health by reducing sugar, increasing vitamins and providing the beneficial bacteria they need for optimal immunity, digestion and gut health.
why you need more fermented foods
Did you know that fermentation increases the vitamins naturally present in the food you eat? Or that bread leavened through sourdough fermentation is richer in folate than regular whole wheat bread? Or that many fermented foods are rich in vitamin K2 – a known cancer fighter? Fermented foods are essential to health – and lacking in most modern diets. The simple act of fermentation increases the vitamins and food enzymes found in dairy products, grains, legumes, vegetables and fruits – increasing both nourishment and flavor. Fermented foods are also rich in probiotics – beneficial bacteria that build immunity, improve digestion and keep you healthy. Fermentation also decreases the sugar content of foods which is great for those watching their carbohydrate intake.
nervous? confused? worried about safety?
If you’re like most of us, you might be nervous about the idea of preparing fermented foods at home. You might be wondering how do you keep ferments safe or if you can prepare fermented foods without expensive ingredients and equipment. You might wonder how you can make fermented foods your kids will actually enjoy.
Get Cultured! How to ferment anything.
Get Cultured, a multimedia series featuring over 50 video tutorials, 12 e-books with more than 100 recipes, tutorials, articles and fact sheets devoted exclusively to fermented foods, will not only provide you with the techniques and tools you need to feed your family right, but also the nutritional education you need to continue optimizing their wellness well after the series is complete. Plus, with lifetime access, you can go back to the videos, recipes, downloads and recorded conference calls any time that suits you. And premium instructor support and regular conference calls ensures you get your questions answered.
And you can go at your own pace! Work through the materials when you want, how often you want for as long as you want.
How does it work?
- Each one of the 13 workshops on fermented foods contains instructional videos so that you can stop guessing at proper technique and see exactly how to prepare your own yogurts, kefir, chutneys, lactofermented condiments, sauerkrauts, fermented vegetables, pickles and more from your kitchen.
- Easy-to-follow print tutorials guide you through making fermented foods step-by-step.
- Fact sheets and trouble-shooting tips help you to know how to keep your ferments safe, free from contamination and healthy for your family.
- Tips and guidelines help you ferment safely and effectively in closed systems, jars, crocks or any equipment you have on hand.
- You will have my personal email address so that you can shoot me your questions any time and get those questions answered.
- Regular conference calls enable you to ask questions, engage in meaningful discussion and get personal attention so you feel completely confident in the fermented foods you make at home.
- Plus you have lifetime access – go through the videos, recorded calls and downloads anytime that suits you, as often as you need, whenever you need.
Get Cultured! is recommended by Donna Gates of the Body Ecology Diet
what people are saying about nourished kitchen’s online workshops
What’s included in Get Cultured!
Get Cultured! is a comprehensive, multimedia online class comprised of 13 workshops dedicated to fermented foods. Each workshop features instructional videos, a downloadable e-book with recipes, articles, troubleshooting advice and more. Plus, Get Cultured! also features regular conference calls so you can connect directly with Jenny and chat with other fermentation students.
Each of the 13 workshops features instructional video and an e-book containing trouble-shooting tips, recipes, articles and information about the fermented foods you’re preparing.
THREE Workshops on Fermented and Cultured Dairy Foods (plus Coconut!)
Workshop 1: Cultured Dairy: 4 Instructional Videos and an e-Book containing 8 print tutorials, 2 Fact Sheets and 9 Recipes covering Greek, Bulgarian and Scandinavian Yogurts, Raw Milk and Pasteurized Milk Yogurts and even cultured coconut milk.
- Workshops 2: Wild Fermented & More Cultured Dairy: 4 Instructional Videos and an e-Book containing 7 print tutorials, 4 fact sheets and trouble-shooting tips, 8 recipes dedicated to bonny clabber, buttermilk, cultured butter, farmers cheese and sour cream.
- Workshop 3: Kefir: 4 Instructonal Videos and an e-Book containing 7 print tutorials, 3 Fact Sheets and 6 recipes all focusing on kefir, kefir storage and trouble shooting.
TWO Workshops on Probiotic Tonics, Kvass, Water Kefir and Kombucha
Workshop 4:Kombucha & Water Kefir: : 4 instructional videos and an e-book containing 7 print tutorials, 5 Fact Sheets and 4 recipes covering kombucha and water kefir including safety tips, flavoring guidelines and storage tips.
- Workshop 5: Kvass & Probiotic Tonis: 4 instructional videos, 7 print tutorials, 3 fact sheets and 6 recipes covering beet kvass, rejuvelac, sweet potato fly, homemade sodas, ginger ale and more.
THREE Workshops on Condiments, Relishes, Chutneys & Vinegar
- Workshop 6: Condiments & Digestives: 4 instructional videos, 1 e-book featuring 4 print tutorials, 2 fact sheets, 8 recipes covering homemade fermented condiments like mayonnaise, ketchup, barbecue sauce and mustard.
- Workshop 7: Relishes & Salsas: 4 instructional videos, 1 e-book with 4 print tutorials, 1 fact sheet and 7 recipes covering relishes, salsas, hot sauce, chili and garlic pastes.
- Workshop 8: Fruits, Chutneys & Vinegars: 4 instructional videos and 1 e-Book with 3 print tutorials, 2 fact sheets and 11 recipes covering proper technique for fermenting fruits and making vinegars, chutneys and fermented lemons and limes.
TWO Workshops on Fermented Vegetables like Sauerkraut, Pickles & More
- Workshop 9: Sauerkrauts & Shredded Vegetable Ferments: 4 instructional videos and 1 e-book containing 2 print tutorials, 2 fact sheets and 12 recipes covering sauerkraut, kimchi and other vegetable ferments including how to choose a fermentation device and when to use a starter culture (or not).
- Workshop 10: Brine Pickles & Whole Vegetable Ferments: 4 instructional videos, 2 print tutorials, 1 fact sheet and 6 recipes covering naturally fermented sour pickles, naturally fermented sweet pickles.
THREE Additional Workshops on Sourdoughs, Meats, Fish, Beans & Nuts
- Workshop 11: Naturally Cured Meats & Fish: 4 instructional videos and 1 e-book with 5 tutorials, 2 fact sheets and 7 recipes for naturally cured meats and fish including curing your own bacon, corned beef, anchovies and lox without the use of pink salt and added nitrates/nitrites.
- Workshop 12: Fermented Legumes, Nuts & Soy: 2 instructional videos and 1 e-book with 5 print tutorials and 8 recipes on naturally fermented soy foods like miso, natto and tempeh as well as fermented nut pastes. PLUS information on the vital nutrient – vitamin K2.
- Workshop 13: Sourdoughs: 4 instructional videos and 1 e-book with 4 tutorials, 2 fact sheets and 8 recipes for sourdough breads, biscuits, pancakes and pizzas including information on GLUTEN-FREE sourdoughs.
Get Started with Fermented Foods Today
Get Cultured! with its 13 workshops, 50 instructional videos and over 100 tutorials and recipes on fermented foods is normally priced at $147. If you order before December 2nd, 2013, you can save 50% on the cost of enrollment. plus you’ll also receive our free e-cookbook. And if you find online learning isn’t right for you, just let us know within 30 days and we’ll issue a refund.
Not sure if Get Cultured! is right for you? We offer a 100% money back guarantee.
Just email us at email@example.com within 30 days of your original order and we’ll refund your purchase, no questions asked.
Sign up now and to get started:
- 13 Workshops on Fermented Foods
- 50 Online Instructional Videos
- Downloadable Tutorials, Recipes, Fact Sheets and Troubleshooting Tips
- Regular Conference Calls with Jenny and other Fermentation Enthusiasts
- One-on-one support by email
- Lifetime access!
My name is Jenny McGruther and I am a mother, a writer and food educator who focuses exclusively on traditional foods. I have taught close to 2,000 people how to prepare naturally fermented foods in their home safely, effectively and affordably both online and in live trainings across the country. My work has been featured on CNN.com, Canada’s the Globe and Mail, the Washington Post and the Denver Post.
My work concentrates on traditional foods and live-cultured, fermented foods – not only for their benefits to overall wellness as well as digestive and immune system support, but also in celebration of fermented foods’ place in our collective culinary heritage.
You can contact me here with any questions.
Still have questions?
Q: Are your recipes and materials suitable for GAPS/SCD/Paleo/Grain-free/Dairy-free/Vegan/Vegetarian Diets?
A: Yes, for the most part. Get Cultured includes information on fermenting all foods: dairy, grains, beans, seeds, vegetables, fruits, meat, fish. There are 3 installments on fermented and cultured dairy. One installment on fermented grains. One installment on fermented beans. One installment on fermented meat and fish. The remaining installments focus on vegetables, fruits and herbs.
Q: How do I access the materials? Do I need to be on the computer at a special time?
A: Within 48 hours of purchase, you will receive a welcome email that will include your username, password and login instructions. You do not need to be on the computer at a special time as all the materials are designed to be used by you when you need them - whether that’s at 3:00 AM on Thanksgiving morning or 2 years from now.
Q: What if I’m unsatisfied with my purchase?
A: Just shoot an email to firstname.lastname@example.org within 30 days of your order, and we’ll refund your money no questions asked.
Q: Do I need special equipment or kitchen appliances?
A: No. Almost all the recipes can be made with basic kitchen equipment: sharp knives, cutting boards, mixing bowls, wooden spoons, and jars. A food processor is helpful. I also recommend that students invested in fermented foods consider purchasing a Harsch or Polish fermenting crock, Fido jars or jars equipped with airlocks for optimal fermentation experiences.
Q: Will I need to purchase special ingredients?
A: Yes. While almost all fermented foods included in the course can be prepared with nothing but salt and vegetables, certain fermented foods benefit from starter cultures such as kombucha, yogurt, water kefir, kefir, salt-free ferments, fermented beans and grains. Specific items are listed in course materials.
Q: Will I receive materials in the mail?
A: No. This is an online course and all products are digital including videos, .PDFs and other materials.
Q: What do I need to view the materials?
A: You should have a high-speed internet connection, and Adobe Flash and Adobe Acrobat Reader should be installed on your laptop or desktop computer. Videos are not accessible on Apple Mobile Devices at this time (but will be in the future).