Homemade Pickles, Sauerkraut, & Other Fermented Foods - Intensive Online Class
NEW in 2021!
Our classes are on sale from $45+ per class, now just $29.99!
You can purchase the pre-recorded class and watch it on-demand. This is the most flexible option. If you want this, add it to cart, check out and we will email you all of the materials and video(s) for the class!
How do I watch this class on-demand?
This class IS available on-demand After February 6th 2021. You do NOT need to watch it live on Zoom or register. Instead, just add this to your cart, check out, & we will email you all of the video(s) & materials!
What will I learn in the Workshop?
We are dedicated to sustainable organic practices. We could add this in the title of each class, but its easier to just say all of our classes ONLY teach organic practices.
During this Zoom Webinar/Class, you will be able to type questions and chat with other participants while Mark presents. If needed, you can "raise your hand" and Mark can allow you to talk to the class and ask a clarifying question that can help to deepen everyone's learning.
Following the class, Mark will email you more information to get you going and continue your learning.
These materials will include links to products that are both economical but of good quality. If there was a presentation or handout for the class, you'll also receive those. You can also reply back with questions and Mark will try his best to be your remote learning mentor and point you in the right direction.
- Overall, we will focus on Classic Lacto-Fermented Dill Pickles & Sauerkraut by demonstrating all of the key steps in making both. You may ask about other fermented foods, but this is meant to be a first-step in homesteading knowledge; so we start with two that nearly guarantee success.
- Every culture has their native fermented foods. They all rely on similar processes. Other foods up for discussion include: kimchi (Korean Chili Infused Cabbage), pickled eggs, beets, carrots, beans, facto-fermented no-cook jams, soft cheeses & yogurts, and more.
- When/where it's best to pick and/or buy food to ferment
- What details to pay attention to preserve texture and taste.
- Standards of cleanliness: what details to pay attention to so you avoid spoilage or food poisoning
- Absolute basic kitchen equipment - focussing on what you likely have already, but also introducing you to helpful/specialty/necessary items
- Key ingredients and their roles in creating a satisfying ferment
- Quick check-ins to monitor and/or adjust flavor or speed of the ferment
- Take-away recipes & links to resources