Make your own ferments

Learn four ferments in four weeks (Sauerkraut, Pickles, Kombucha and Kefir) and gain all the tools you need for probiotic health.

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 (Sauerkraut, Pickles, Kombucha and Kefir) 

SAUERKRAUT

There is beneficial bacteria present on the surface of the cabbage. Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.

PICKLES

A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

KEFIR

Kefir or kephir, alternatively milk kefir, or búlgaros, is a fermented milk drink that originated in the north Caucasus Mountains made with kefir “grains”, a yeast/bacterial fermentation starter.

KOMBUCHA

Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their health benefits

SAUERKRAUT

finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.

KEFIR

fermented milk drink that originated in the north Caucasus Mountains made with kefir “grains”, a yeast/bacterial fermentation starter.

PICKLED VEGETABLES

are fermented vegetables pickled in a brine left to ferment for a period of time.

KOMBUCHA

is a variety of fermented, lightly effervescent sweetened black or green tea drinks

I took a very interesting class about food fermentation from Jenny Pandol last summer. In it I learned the health benefits of fermented foods and the variety and simplicity of making them. We were able to ask questions and received thoughtful, helpful responses from this warm, supportive instructor. I was able to stop taking pharmaceuticals for my reflux immediately, something I had not been able to do before. I highly recommend the class and the instructor.

Jennifer Bowles

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