Fermented Foods Mastery
Original price was: $79.99.$14.99Current price is: $14.99.
What you’ll learn
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safely create fermented foods
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confidently create their own recipes of fermented foods
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become well-versed in probiotic nutrition
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confidently implement fermented foods into the diet
TV Presenter, Exercise & Holistic Lifestyle Coach & Health Writer Kale Brock takes you through the fundamentals of probiotic nutrition, and teaches you how to implement the power of fermented foods into your life! In powerful video, audio and document format, Kale covers everything you need to know about fermenting foods!!
Included in this course
– fundamental principles of fermentation
– safety measures for safely feeding your family probiotic foods
– stunning, delicious fermented food recipes such as Kombucha, Kefir, Sauerkraut, KimChi, Coconut Yoghurt & more!
– checklists, shopping lists, Fact Sheets & more
– A FREE copy of The Art Of Probiotic Nutrition Ebook
– Ongoing support through our exclusive Facebook group
Enjoy Fermented Food Mastery with Kale Brock!
Who this course is for:
- Open, enthusiastic students interested in probiotic nutrition
- People who like to simplify the often complicated message of fermented foods
- Those interested in sharing probiotic foods with their families
12 reviews for Fermented Foods Mastery
Add a review
Original price was: $79.99.$14.99Current price is: $14.99.
Faye Couchman –
Thank you Kale Brock! Love Love Love your easy to follow steps for making fermented food and the questionnaires in between are excellent. You are a ledgend
Cheers
Faye Couchman
Gwenda –
I discovered Kale’s website & course through a Podcast (The Paleo Show) and was so enthralled I watched the entire Course in one sitting – even foregoing watching an important footy game! Kale presents making fermenting foods as being more practical and easier than I had imagined. I had no intentions of making my own Kefir until I watched this, and really looking forward to trying ANOTHER coconut yoghurt method …
Cheryl Dixon –
I have learned lots of new things in this course and new ways to make kombucha and water kefir. I feel the book might help fill in the gaps but I feel the book is too expensive
Lynda Ridings –
I loved learning about the fermented cheeses/relish/yogurt/and salad dressing. I had no idea you could actually eat the scoby. Liked showing the different ways a scoby can look. Liked watching how you made your sauerkrauts. Mine are usually way too salty for me. Im excited to try your method with the ACV.
Nice job. But, as I said before, less hand talking.
Nancy Thomas Ward –
Highly knowledgable and clear health giving instructions learnt by healing himself,,HIGHLY recommended
Nancy Thomas-Ward
Vinita Contractor –
It was very informative and made easy to follow.
Would like to see the finished products after every item and better visual presentation.
Eszter Nagy –
A great basic class about fermentation with a lot of useful information. I really like how Kale makes it also budget friendly and doesn’t recommend fancy stuff for anything.
Patty Wright –
I really appreciate all of the recipes with suggestions, specifically how to use ferments in every day meal recipes.
Lydia Ledzinsky –
Would prefer the printouts black & white.
Would prefer more time spent on equipment types for vegetable fermentation.
Would prefer more details in the printouts.
Lisa Taylor –
Great course loved learning about fermenting already do some but now am sure I am doing properly and safe. Will be making my own scoby & starting my own hotel to share with others. Dressing looks yummy all looks great can’t wait to try
Tammy Bachmann –
I did enjoy most of the information. I would have liked more information about the different containers and when you do and do not use metal, glass, wood utensils, etc.
Renee Connors –
I learned some new things and will revisit them when I get to that stage. I would like to try the items in Section 4.
Currently, I am attempting sushi ginger, kombucha and milk kefir. Thank you for the information.