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I used to think that fermented foods were… well, foods gone bad. I seriously hesitated at the thought of eating foods described as “lacto-fermented” or any other description of fermentation. “Probiotic” and “cultured” I could deal with, but “fermented”? Not so much.
That has changed, however, so much so that I now passionately recommend that we eat (and enjoy!) as many fermented foods as possible. Did you know that a single bite of properly prepared sauerkraut can have as many as 10 trillion live probiotic bacteria? ((Dr. Natasha Campbell-McBride)) Compare that to the most potent probiotic supplements on the market, like the ones I take when I'm dealing with a GBS+ pregnancy, which contain about 10-20 billion, and you've got some seriously good-for-you food.
One of the reasons I became excited about fermented foods was due to the online course “Get Cultured! How to Ferment Anything,” taught by Jenny at Nourished Kitchen. This course gave me the confidence and skills needed to actually try making fermented and cultured foods in my kitchen on a regular basis – and in such a way that my family would actually enjoy them. Today, my five-year-old daughter asks for sauerkraut in her school lunch and my two-year-old prefers to drink kombucha rather than apple juice. A rousing success, in my book!
And the great news is that Jenny is offering her course again due to popular demand!
Click here to see more about the course.
So, it is with great enthusiasm that I announce a giveaway. I am privileged to offer one full enrollment to the course, which will give the winner lifetime access to all the course materials for free.
What does the course include?
The course syllabus is separated into 13 separate full workshops and includes:
- 50 video tutorials
- 12 e-books with more than 100 recipes, tutorials, articles and fact sheets devoted exclusively to fermented foods
- regular conference calls
- premium instructor support
- lifetime access to all the videos and recordings of the conference calls. The e-books, which you download as part of the course, are of course yours to keep. (I reference mine regularly.)
Personally, I think the best part of the course is the confidence to prepare fermented and cultured foods easily and regularly. A lot of us have questions – how can I make sure my ferment is safe? do ferments taste good? can I benefit from fermented and cultured foods even if I don't like yogurt and sauerkraut? what other foods can be fermented? and this course takes the guess work out of it.
Save More than 50% Now!
And of course, you may enroll in the course regardless if you enter the giveaway or not.
The regular price of the class is $199, but save $52 off by registering before May 31st and take an additional $50 off by registering through Nourishing Joy before the 22nd – just click here and use the code SAUERKRAUT. That's just $97 for whole course!
Don't miss the FREE intro webinar – Friday, May 18, 10:00 PST
Find out more about fermented foods in a free webinar Jenny is holding tomorrow, Friday, May 18, at 10:00 a.m. Pacific time. Ask questions, learn more, and decide for yourself! You can tune in via this link.
