Welcome! Before you dive right in, we want to take a minute to give you some tips about getting started and how to get the most from this course!
Before getting started, make sure you get registered on the Cultured Kitchen forum! On the forum you can get answers to your how-to questions, connect with our online community of participants and share photos of your experiences and accomplishments along the way!
Getting started with Cultured Kitchen…..
1) Step one- Learn how to ferment anything!
First of all, begin with your BONUS course How to Ferment Anything. This course will give you the foundational knowledge you need to build confidence in your skills and introduce you to some of the health benefits of adding fermented foods to your diet (along with delicious and creative ways to add them to your diet!).
As long as you have some unrefined salt on hand, you can get started making a cultured veggie dish right way!
Once you have mastered our formula for turning everything and anything into a ferment, you are ready to try your hand at some classic recipes….
2) Step two- Schedule your own Cultured Kitchen in Home Workshop!
Access your Cultured Kitchen In Home Workshop video series. In this BONUS course, you will make 7 classic cultured food recipes. You can choose to do them 1 by 1 or to make them all in an afternoon. Simply print up the recipes, grab the shopping list, set the date and voila! You’re set! And remember: it’s so much more fun when you invite some friends over and share in the experience together!
*We have also included a 4 hour livestream recording so that you can follow along with us, learn more about fermentation, and enjoy our company virtually in your kitchen!
3) Step three- Supercharge your digestion with Kombucha and Kefir!
Now that you’ve mastered cultured veggies, it is time to make some bubbly beverages! In this module you will learn how to make delicious probiotic drinks for the whole family like Kombucha, water kefir and ginger ale and more! And, we couldn’t help ourselves- we snuck in a condiment recipe: lacto-fermented ketchup!
4) Next steps on the journey- Expand your skills!
Each month you’ll receive access to a new teleseminar (educational & inspirational), hands-on video demonstrations, recipes and a grocery list, plus helpful accompanying handout PDFs and video lessons! You’ll also have the opportunity to ask questions during the live Q & A call each month. You can get clarification about what you are learning, help with building your skills or get questions answered that you have about your own digestive health (don’t worry if you miss it though, because we’ll post a link to the recording).
Simple tips for staying organized and on track with the course….
1) Designate a binder just for this course (or at least a folder on your computer, so that you can keep your handouts and recipes all in one place for easy accessibility).
2) Each month print the recipes you receive. Then schedule your “ferment date“ as well as the required time to go grocery shopping. If you are a “follow-along-in-order“ type of a person, this will ensure you don’t get behind.
*It’s not necessary to go in order though and you can always access the course, so feel free to do it your own way and at your own pace.
Cultured Kitchen Month by Month…
Over the next 6 months we will be helping you expand your fermentation skills in a totally manageable way! You can follow along with the recipes, videos and shopping lists, plus stay inspired each month via our video lessons and teleseminars.
And now for the exciting stuff (what’s coming up next)! This is where we share with you what you are going to learn from December 2011 - May 2012
Month 1: Holiday Ferments (TantalizingThai Daikon, Un-roasted Winter Vegetables, Fennel Spiced Vegetables)
Teleseminar Topic: How to Ferment Anything & How to Include Cultured Veggies in your everyday meals.
Month 2: Condiments (Ketchup, Relish, Mustard, Mayo & Barbeque Sauce)
Teleseminar Topic: The Amazing Benefits of Eating Cultured Food, plus Creating Community and Sharing Food Skills
Month 3: Cooked Ferments (Eggplant Curry, Roasted Red Peppers, Harvard Beets and Cultured Cauliflower )
Teleseminar Topic: Symptoms of Bacterial Imbalance & How did My Bacteria Get out of Whack in the First Place!
Month 4: Fermented Fruit (Ayurvedic Chutney for your unique Dosha, Fruit Leather, Jam & Fruit Butter and Lacto-fermented fruit juice)
Teleseminar Topic: 3 Simple Ways to Restore Your Gut Flora
Month 5: Kid Friendly Ferments (Coconut Kefir Water, Coconut Kefir Pudding and Lacto fermented V8)
Teleseminar Topic: Cultured at Birth- Birth, Breastfeeding and making cultured foods kid-friendly.
Month 6: Medicinal Ferments (Kefirized Herbal Infusions, Herbal Bitters, Beet Kvass and Non Dairy Creamy Cultured Surprise)
Teleseminar Topic: Digestive Troubleshooting and healing the Leaky Gut
AND this is what each month will look like…..
Week 2: You will receive the current month’s fermentation video demos and recipes along with a DFY (done for you) downloadable grocery list and shopping guide, so you can immediately set the date and do your shopping in advance.
Week 3: Receive your health lesson of the month where you will continue to be informed and inspired to stay ‘on the horse’ with fermented foods! Includes a video lesson and FAQ Sheets.
Week 4: 1 hour recorded Q & A where you can get your fermentation and health questions answered by both Adrienne and Sherry!
When you need support…..
1) Live Q and A call with Sherry and Adrienne (MONTHLY): This is where we will be answering your questions in real time. If you want a complex or personal question answered, please get on the call or send your question in advance by e-mail ([email protected]) or via webcast during the call.
2) Cultured kitchen forum (24 hours/7 days a week): Post your ‘how-to’ questions here anytime and receive help and support from other course members as well as Sherry (Tuesdays) and Adrienne (Thursdays).
3) When you need technical support, please e-mail your questions to [email protected]
Ready to get started? Click here to get access to your courses!