Ferment the Harvest
This course is not yet released.
This course is currently in the planning stage. We plan to release it in August 2020. Please check back!
Fermenting vegetables is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. Learn how to ferment cabbage, beans, carrots, peppers, and myriad other vegetables as a method for preserving the harvest without the use of any modern conveniences. Zimmerman will discuss his method for making basic sauerkraut and kimchi, as well as pickling vegetables such as cucumbers and beans, and will delve into the vast opportunities in experimentation available to the modern fermenter.
About the Instructor
Jereme blogs and speaks regularly on fermentation, mead-making, homesteading and good eating. He is a regular contributor to various publications and websites, including New Pioneer and Backwoods Home magazines. He is the author of Make Mead Like a Viking and Brew Beer Like a Yeti