Fermentation, the same practice that gives yoghurt 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.

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.  Get Cultured, a multimedia series featuring over 50 video tutorials and 100 recipes and tutorials, 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.

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 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.

Fermented Foods You’ll Learn to Make

With this 13-installment multimedia class, you’ll learn to ferment anything.  Preindustrial societies typically ate cultured and fermented foods with nearly every meal – a boon to their health, a bolster to their immunity and a practice that enabled them to safely store foods for months or even years without refrigeration; moreover, fermented foods provided concentrated sources of nutrients as the fermentation process actually increases vitamin content of the foods we eat.  In this series, you can tap into the that traditional knowledge and learn to ferment all sorts of foods.

• Fermented & Cultured Dairy: Greek- and Bulgarian-style yoghurt, fil mojlk, kefir, sour cream, bonny clabber, clabbered cream, yoghurt and kefir cheese, farmers cheese, cultured butter, buttermilk.
• Dairy-free Coconut Ferments: coconut yoghurt, young coconut kefir.
• Probiotic Beverages & Tonics: kombucha, water kefir, beet kvass, rejuvelac, wild cider and mead, natural sodas, probiotic herbal tonics.
• Condiments & Relishes: Lactofermented mustard, mayonnaise, ketchup and barbecue sauce, pickle relish, horseradish, salsa and hot chili sauce.
• Fruits, Chutneys, Fruit Butters & Jams: Preserved lemons, lactofermented fruit chutneys, fruit butters and jams.
• Sauerkraut & Shredded Vegetable Ferments: Basic cabbage ferments, pickled greens, sauerruben, gingered carrots.
• Brine Pickling & Whole Vegetable Ferments: Sour pickles, sweet pickles, pickled garlic, pickled beets.
• Naturally Cured Meats & Fish: Corned beef brisket, bacon, gravlax, anchovies.
• Fermented Legumes & Naturally Fermented Soy: natto, tempeh, Japanese-style miso bran pickles, fermented bean paste.
• Sourdoughs & Naturally Leavened Baked Goods: sourdough starter, gluten-free sourdough starter, sourdough bread, gluten-free sourdough bread.

The Lessons, Videos, Tutorials and Recipes!

1. Lesson 1: Complete Guide to Yoghurt
2. Lesson 2: Clabbered Milk & Cream, Buttermilk, Butter & Cheese
3. Lesson 3: Complete Guide to Milk Kefir
4. Lesson 4: Kombucha & Water Kefir
5. Lesson 5: Kvass & Probiotic Tonics
6. Lesson 6: Probiotic Condiments
7. Lesson 7: Vegetable Relishes
8. Lesson 8: Fermented Fruits, Chutneys, Fruit Butter & Vinegar
9. Lesson 9: Sauerkrauts & Shredded Vegetable Ferments
10. Lesson 10: Brine Pickling & Whole Vegetable Ferments
11. Lesson 11: Naturally Cured Meats
12. Lesson 12: Fermented Legumes & Soy
13. Lesson 13: Sourdoughs!

Click here for more information and to view a full outline of the individual lessons, including the videos, menus and recipes included!


If you would like to download a copy of Nourished Kitchen's FREE e-Book 'Get Cultured!' simply click on the picture below.  Note: This download includes only a small portion of the 'Get Cultured! cooking class (ie. Fermentation Basics & 16 cultured vegetable recipes).  (.pdf file; 37 pages; 13MB).  To sign up for the full 'Get Cultured' Cooking Class including all things fermented, simply click on the link above.