learn more about the
Fermented
Drinks
Semester
Imagine crafting delicious, probiotic-rich drinks right in your kitchen—kombucha, kefir, ginger beer—all made with love and care, nourishing you and your family from the inside out. The Fermented Drinks Semester is your step-by-step guide to mastering beverage fermentation.
Fermented Drinks
Semester
Imagine crafting delicious, probiotic-rich drinks right in your kitchen—kombucha, kefir, ginger beer—all made with love and care, nourishing you and your family from the inside out. The Fermented Drinks Semester is your step-by-step guide to mastering beverage fermentation.
In just six weeks, you'll learn everything you need to make vibrant, healthy fermented drinks with confidence.
The Fermented Drinks Semester is all about removing the guesswork from fermentation, helping you master the processes behind kombucha, water kefir, and more—so you can confidently create safe, beneficial, and absolutely delicious drinks.
Our course breaks down each step in a way that’s easy to follow, ensuring that you can create fermented drinks without the stress. You’ll learn the foundational science behind fermentation, which will help you produce consistent, healthy drinks every time.
do you want to...
have safe fermentation
every time
If you’ve ever felt uncertain about fermenting at home—worried about mold, safety, or whether you’re doing it ‘right’—you’re not alone.
Our course breaks down each step in a way that’s easy to follow, ensuring that you can create fermented drinks without the stress. You’ll learn the foundational science behind fermentation, which will help you produce consistent, healthy drinks every time.
save money
embrace tradition
Store-bought fermented drinks can be pricey and often contain added sugars or ingredients that don’t align with gut health. Imagine saving hundreds of dollars a year by making your own kombucha and kefir at home for just a fraction of the cost.
By joining The Fermented Drinks Semester, you’ll gain the skills to craft these drinks using simple, natural ingredients—taking back control over what you and your family consume.
get reliable results,
without the guesswork
Fermentation can feel intimidating when unsure if you’re getting it right. Maybe you’ve tried before and found inconsistencies, and you don’t have time to troubleshoot every batch.
The Fermented Drinks Semester will teach you everything you need to know—from structured lessons on microbial processes to practical experimentation tips—so you get consistent, healthy results every time.
We blend step-by-step structure with the flexibility to explore, ensuring you feel confident in every fermented drink.
This course is for those who want nourishment from homemade beverages—whether you’re a complete beginner or you’ve been experimenting with fermentation for a while.
If you’re ready to eliminate the uncertainty, save money, and embrace traditional methods, The Fermented Drinks Semester will provide you with the support and knowledge you need to succeed.
Fermented Drinks
Curriculum
Everything that is included if you join today:
LESSON 01.
Fermented Drinks
101
Topic 1: The History & Culture of Fermented Drinks
Topic 2: Introducing the Microbes
Topic 3: Fermented Drinks in Health & Disease Prevention
Topic 4: Science Basics & Fermentation Variables
LESSON 02.
Ingredients &
Equipment
Topic 1: Sourcing Quality Ingredients for Drink Fermentation
Topic 2: Equipment & Cleaning Techniques
Topic 3: Recipe Math & Kitchen Scales
Topic 4: An Intensive Guide to SCOBYs, Grains & Starters.
LESSON 03.
Water Kefir
Topic 1: Timelines & the Microbes
Topic 2: Brewing Water Kefir | First Fermentation
Topic 3: Brewing Water Kefir | Second Fermentation & Flavoring
Topic 4: Water Kefir Care & Troubleshooting
Topic 5: How to Develop Your Own Recipes
Bonus: How to Dehydrate Kefir Grains
LESSON 04.
Kombucha
Topic 1: Timelines & the Microbes
Topic 2: Brewing Kombucha | First Fermentation
Topic 3: Brewing Kombucha | Second Fermentation & Flavoring
Topic 4: Fermentation Care & Troubleshooting
Topic 5: How to Develop Your Own Recipes
Bonus: Using Kombucha in Honey Ferments
LESSON 05.
Milk Kefir
Topic 1: Timelines & the Microbes
Topic 2: How to Make Milk Kefir
Topic 3: How to Make Dairy-Free Milk Kefir
Topic 4: Fermentation Care & Troubleshooting
Topic 5: How to Develop Your Own Recipes
LESSON 06.
Ginger Bugs &
Wild Fermented
Drinks
Topic 1: Timelines & the Microbes
Topic 2: How to Make a Ginger Bug
Topic 3: How to Make Wild Fermented Drinks
Topic 4: Fermentation Care & Troubleshooting
Topic 5: How to Develop Your Own Recipes
BONUS LESSON 01.
Recipes with
Fermented Drinks
Topic 1: Smoothies with Kefir
Topic 2: Brew Plain, Flavor After: Probiotic Strawberry Basil Lemonade
Topic 3: Kombucha and Water Kefir Popsicles
BONUS LESSON 02.
Tips & Tricks
Topic 1: How to Grow a SCOBY from Scratch
Topic 2: Encouraging grains & SCOBYs to Multiply
Topic 3: Prebiotics, Probiotics & Postbiotics: Getting the Most out of Your Fermented Drinks
Did someone say free stuff?
BONUS
No. 1: two free bonus lessons to get the most out of your fermented drinks
Learn how to incorporate fermented drinks into your daily life with fun recipes and top tips for caring for your cultures. Understand microbiome basics so you can make the most out of every sip.
No. 2: Private facebook group
access
Gain access to our Private Facebook Group where you can get feedback from other students, ask questions and get answers, participate in weekly FAQ posts with Kaitlynn, gain inspiration and make connections with others in the fermentation community.
No. 3: Comprehensive workbook download with each lesson.
Each lesson in the Fermented Drinks Semester includes a resourceful and detailed workbook with lesson summaries, recipes, tips and tricks, supplies and ingredient recommendations, worksheets, and more!
NO. 4: a direct line to kaitlynn for all your fermented drink questions.
Have a question about a lesson? Need help with a recipe? As a student in The Fermented Drinks Semester, you’ll have access to one-on-one help from Kaitlynn via email and the private facebook group.
Enroll now!
ONE SEMESTER
THE FERMENTED DRINKS SEMESTER-
PAY IN FULL (1-TIME PAYMENT)
-
6 core lessons with 50+ video topics ($997 value)
-
2 bonus lessons ($197 value)
-
lifetime access to private facebook group ($97 value)
-
1 on 1 support from kaitlynn ($397 value)
-
6 comprehensive workbooks ($297 value)
BUNDLE & SAVE
THE FERMENTED FOODS & FERMENTED DRINKS SEMESTERS-
PAY IN FULL (1-TIME PAYMENT)
-
13 core lessons with 100+ video topics ($1,994 value)
-
4 bonus lessons ($394 value)
-
lifetime access to private facebook group ($97 value)
-
1 on 1 support from kaitlynn ($397 value)
-
14 comprehensive workbooks ($594 value)
FAQ
I have a few questions...
This is a six week course, with two weeks of bonus lessons.
Yes! You will receive immediate access to all of the lessons in the Fermented Drinks Semester and can work through the course at whatever pace suits you.
The Fermented Drinks Semester begins as soon as you enroll. You can start the course whenever you’d like and work at your own pace.
What's included?
Course Content
Enroll now!
ONE SEMESTER
THE FERMENTED DRINKS SEMESTER-
PAY IN FULL (1-TIME PAYMENT)
-
6 core lessons with 50+ video topics ($997 value)
-
2 bonus lessons ($197 value)
-
lifetime access to private facebook group ($97 value)
-
1 on 1 support from kaitlynn ($397 value)
-
6 comprehensive workbooks ($297 value)
BUNDLE & SAVE
THE FERMENTED FOODS & FERMENTED DRINKS SEMESTERS-
PAY IN FULL (1-TIME PAYMENT)
-
13 core lessons with 100+ video topics ($1,994 value)
-
4 bonus lessons ($394 value)
-
lifetime access to private facebook group ($97 value)
-
1 on 1 support from kaitlynn ($397 value)
-
14 comprehensive workbooks ($594 value)
hey future fermenter
Along with my partner Jon we’ve been commercially operating a fermented foods company for five years. We ferment vegetables in American white oak barrels and supply prestigious stores, like Whole Foods Market.
Natural fermentation precedes human history. Since ancient times, humans have exploited the fermentation process. It’s only reasonable that in our modern times, we respect the microbes, and choose to understand them in order to harness fermentation in the healthiest way possible. That’s why I created The Cultured Guru School of Fermentation!