learn more about the
Fermented
Foods
Semester
Imagine a world where your hands craft the food you nourish your family—pure, unprocessed, and filled with the beneficial microbes that keep you healthy. This course is the key to consistently creating vibrant, nutritious fermented foods.
Fermented Foods
Semester
Imagine a world where your hands craft the food you nourish your family—pure, unprocessed, and filled with the beneficial microbes that keep you healthy. This course is the key to consistently creating vibrant, nutritious fermented foods.
You’ll gain the skills and confidence to create healthy, reliable fermented foods in just six weeks.
The Fermented Foods Semester is built on the belief that mastering fermentation starts with a solid understanding of microorganisms, food history, and safety parameters—so you can confidently create nourishing food.
With each lesson, you’ll gain a new appreciation for the microbes that work their magic in your food—turning ingredients into bioavailable, nourishing ferments. It is no longer something to fear but to embrace with understanding.
In this course, we’ll walk you through every detail, step by step, ensuring you can confidently harness the power of beneficial microbes while preventing harmful contaminants. No more uncertainty—just the peace of mind that your ferments are healthy and safe.
do you want to:
Ensure safe fermentation
every time
Do you love the idea of fermenting but worry about the safety of your results?
You’re not alone. We understand the concerns about mold and inconsistencies, especially when you’re making these foods for health.
In this course, we’ll walk you through every detail, step by step, ensuring you can confidently harness the power of beneficial microbes while keeping harmful contaminants at bay—no more uncertainty—just the peace of mind that your ferments are healthy and safe.
reconnect with tradition;
save money
Store-bought fermented foods are expensive and often contain additives that compromise their quality.
The average person spends $1,500 per year on fermented foods like sourdough, yogurt, and sauerkraut.
By learning how to make them yourself, you can bring that cost down to just $300 per year, all while creating foods that are better for your family and the planet.
Have reliable results,
without the guesswork
Fermentation can feel intimidating when you’re 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 Foods 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 ferment.
This course is for those who want to nourish themselves and their families with vibrant, probiotic-rich foods—all made by hand in their homes.
If you’ve dabbled in fermentation and want to ensure the best possible results, or if you’re starting fresh and want to skip the guesswork, The Fermented Foods Semester will give you the knowledge and support you need.
Fermented Foods
Curriculum
Everything that is included if you join today:
LESSON 01.
Fermented Foods
101
Topic 1: The History & Culture of Fermented Foods
Topic 2: Introducing the Microbes
Topic 3: The Health Benefits of Fermented Foods
Topic 4: Science Basics & Fermentation Variables
Topic 5: Using Salt in Fermentation
LESSON 02.
Sauerkrauts &
Kimchi
Topic 1: Ingredients
Topic 2: Equipment
Topic 3: The Timeline & The Microbes
Topic 4: How to Make Sauerkraut
Topic 5: How to Make Kimchi
Topic 6: From Jar to Table
LESSON 03.
Fruits & Roots
Topic 1: Ingredients
Topic 2: Equipment
Topic 3: Timeline and Microbes
Topic 4: How to Make Wild Fermented Pickles
Topic 5: From Jar to Table
Bonus 1: How to Wild Heirloom Culture Carrots
Bonus 2: How to Ferment Peppers and Make Hot Sauce
LESSON 04.
Yogurt
Topic 1: Ingredients
Topic 2: Equipment
Topic 3: Timeline and the Microbes
Topic 4: How to Make Dairy Yogurt
Topic 5: How to Make Dairy Free Yogurt
Topic 6: From Jar to Table
LESSON 05.
Miso & Tempeh
Topic 1: The Timeline & the Microbes
Topic 2: How to Make Lentil Miso
Topic 3: How to Make Tempeh
Topic 4: Troubleshooting Intensive
Topic 5: How to Develop Your Own Recipes
Bonus: How to Make Red Bean Garlic Miso
LESSON 06.
Sourdough
Topic 1: The Timeline & the Microbes
Topic 2: How to Make a Sourdough Starter & Sourdough Bread
Topic 3: Sourdough Troubleshooting Intensive
Topic 4: How to Develop Your Own Recipes
Bonus: How to Make Customizable Sourdough Focaccia
Bonus: How to Make Sourdough Bagels
BONUS LESSON 01.
Cooking with Fermented Foods
Learn how to use fermented foods in meals and recipes! And learn why fermented foods are extremely beneficial and healthy even when cooked.
BONUS LESSON 02.
Developing a Fermentation Schedule
Learn how to incorporate fermented foods into your natural rhythms in the kitchen. Includes our downloadable 60-day fermentation schedule.
Did someone say free bonus content?
BONUS
Cooking with fermented foods BONUS LESSON
Learn how to use fermented foods in meals and recipes! And learn why fermented foods are still extremely beneficial and healthy even when cooked. You’ll also get our Satiate E-book for free! It’s a recipe book of our most popular blog recipes, but ad-free exclusively for students.
Fermentation Schedule BONUS LESSON
Please don’t get discouraged by the time it takes to ferment foods at home! Learn the easiest way to incorporate fermented food into your natural kitchen rhythms. You’ll also get our downloadable 60-day fermentation schedule for free!
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, gain inspiration and make connections with others in the fermentation community.
COMPREHENSIVE WORKBOOK DOWNLOAD WITH EACH LESSON
Each lesson in the Fermented Foods Semester includes a resourceful and detailed workbook with lesson summaries, recipes, tips and tricks, supplies and ingredient recommendations, worksheets, and more!
A DIRECT LINE TO KAITLYNN FOR ALL YOUR FERMENTED FOOD QUESTIONS
Have a question about a lesson? Need help with a recipe? As a student in The Fermented Foods Semester, you’ll have access to one-on-one help from Kaitlynn via email, instagram messaging, and the private facebook group.
Enroll now!
ONE SEMESTER
THE FERMENTED FOODS SEMESTER-
PAY IN FULL (1-TIME PAYMENT)
-
7 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...
Our Fermented Foods Semester course is designed for all experience levels. Even if you’ve dabbled in fermentation for a long time, even if you’re just starting out, this course will improve your fermentation skills.
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 Foods Semester and can work through the course at whatever pace suits you.
The Fermented Foods Semester begins as soon as you enroll, and we are currently in open enrollment! You choose when to start working on the lessons.
What's included?
Course Content
Enroll now!
ONE SEMESTER
THE FERMENTED FOODS SEMESTER-
PAY IN FULL (1-TIME PAYMENT)
-
7 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!