01 Fermented Vegetables

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What you’ll learn

Learn the basic techniques for fermenting everyday foods and practice some of what you learn with the easiest “gateway” to fermentation: veggies

The objectives for this module:

  • Become acquainted with the basics of fermentation
  • Learn about simple techniques for fermentation and culturing fermented foods
  • Practice the techniques to lacto-ferment vegetables

Lessons & Recaps

Required: watch and complete the recaps for each lesson.

1: Everyday Fermented Foods Overview

A general overview of basic, everyday fermentation.

00:19 Fermented food examples
00:38 What is fermentation?
01:04 Fermented food benefits
02:40 What you’ll learn
03:22 Tips for success

2: Fermentation Basics

Learn the basics of probiotics, wild fermentation, lacto-fermentation, and how to use cultures to kickstart a ferment.


00:24 What are probiotics?

01:25 The difference between yeast and bacteria

03:03 What is fermentation?

03:37 What is wild fermentation?

04:26 What is lacto-fermentation?

05:11 What is culturing?

06:47 Examples of microbial cultures

3: Fermented Vegetables Recap

This Lesson Recap will be your personal input for this module’s Practice Recipe (photo and written). Grab your fermentation journal, prepare the Practice Recipe, then complete this recap.

You must complete the recap to complete the module and eventually the course.

Practice Recipes


Remember to always read the entire recipe, all the tips and articles within the accordions, and watch the step-by-step videos before preparing a recipe so you know what to expect. Make sure that you have the right ingredients on hand and the tools you need to make it all effortless and fun. Document your discoveries and preferences in your fermentation journal.



One of the simplest, most delicious lacto-fermented vegetable combinations around—traditional sauerkraut with caraway seeds and juniper berries for a little “extra.”


Required: read all articles

Helpful and inspiring know how and support for successful and creative fermentation. Find troubleshooting FAQs within each recipe.

Extra Learning & Cheat Sheets

Ensure that your creations are successful every time with this extra know how and support. Gain an understanding of potential variables and substitutions, get troubleshooting ideas, a general shopping list to get started, creative inspiration, and much more. Reference these articles throughout this entire course.


Extra Recipes

Recommended: practice your fermentation skills by making these extra recipes.

Recommended Reads

These are some of our favorite books that either focus on or touch on culturing and fermenting foods. Some are essential, and some are just nice-to have—you decide what’s what. We’ve listed them here for shopping convenience.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like. 

Sandor Katz’s Books (the fermentation bibles)

Sandor Katz is an incredibly knowledgeable, enthusiastic, and inspiring fermentation “revivalist.” We highly recommend picking up a copy of The Art of Fermentation, Fermentation Journeys, and/or Wild Fermentation to dive further into the wide, creative world of fermentation with the one and only “Johnny Appleseed” of fermentation.

The Pantry to Plate Cookbook

Good Food Cooking School founder Heather Crosby’s cookbook full of recipe templates that include fermented and cultured goods.

Shopping: Tools

This is a convenient listing of basic tools called for in this course as well as some “nice to have but not necessary” items that make fermenting easier and more fun. For the why-we-use-it behind each tool, go here.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.