The Cultured Guru School of Fermentation

learn more about

Fermented Foods
Semester

Designed for all experience levels, our fermented foods semester course will help you understand the microbial processes in fermentation so you can master making fermented foods at home.

learn more about

Fermented Foods
Semester

Designed for all experience levels, our fermented foods semester course will help you understand the microbial processes in fermentation so you can master making fermented foods at home.

Six weeks is all it takes to empower you with the skills and knowledge to make the most beneficial fermented foods for gut health.

The Cultured Guru School of Fermentation is founded on the belief that mastery of fermentation is inherently linked to a strong understanding of microorganisms, food history, and food safety parameters.

In studying these topics, you will learn how to to harness fermentation in the healthiest way possible.

This science-based, information-packed course will enhance your understanding of microorganisms and fermentation processes. This course is designed to remove the fears of microorganisms in fermentation and to teach you how to create beneficial, affordable and safe fermented food products at home.

Who this course is for

Do you want to:

a glass conatiner with strips of homemade fermented tempeh

Make Fermented Foods
Without Fear

Do you feel like you don’t know enough about fermentation to do it yourself?
Do you feel scared to ferment at home? 

We can guide you to understand the microorganisms of fermentation so you feel fully educated and equipped to create fermented foods at home.

Save tons of money on fermented foods per year

Do you feel like you spend way too much money on fermented foods at the store?

The average person who eats miso, fermented vegetables, sourdough, yogurt, and tempeh, exclusively from the grocery store, spends $1,500 dollars per year on fermented foods.

The cost to make the same amount of fermented foods at home for a year is about $300.

Get it right
every. single. time.

Have you failed at fermentation and think its a waste to try again? Have you fermented something and asked yourself, “is this safe?”

We’ll show you how to develop your own recipes, experiment with different fermented foods, and incorporate unique ingredients…and still get it right every time.

The fermented foods semester is for you if...

you love fermented foods. our students come from all skill levels to gain a deeper understanding of fermentation.

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.

Let's get to the good stuff

Fermented Foods
Curriculum

Everything that is included if you join today:

a sliced sourdough bread load on a white counter

LESSON 01.

Fermented Foods
101

Topic 1: The History & Culture of Fermented Foods

Topic 2: Introducing the Microbes

Topic 3: Fermented Foods in Health & Disease Prevention

Topic 4: Science Basics & Fermentation Variables

LESSON 02.

Ingredients &
Equipment

Topic 1: Sourcing Quality Ingredients for Fermentation

Topic 2: Equipment & Equipment Cleaning Techniques

Topic 3: Using Salt in Fermentation

Topic 4: Wild Fermentation vs Starter Cultures

using a yogurt maker to make creamy vegan yogurt
a mason jar of blueberry and acai sauerkraut on a white counter

LESSON 03.

Sauerkrauts &
Kimchi

Topic 1: The Timeline & the Microbes

Topic 2: How to Make Sauerkraut

Topic 3: How to Make Kimchi

Topic 4: Troubleshooting Intensive

Topic 5: How to Develop Your Own Recipes

Bonus: New Bonus Topics Coming Soon

LESSON 04.

Vine Growing &
Root Vegetables

Topic 1: The Timeline & the Microbes

Topic 2: How to Make Wild Fermented Pickles

Topic 3: How to Make Wild Heirloom Cultured Carrots

Topic 4: Troubleshooting Intensive

Topic 5: How to Develop Your Own Recipes

Bonus: How to Ferment Peppers and Make Hot Sauce

pouring liquid into a container of red onions to start the wild heirloom culturing process
a topping of strawberries lays on pink and creamy vegan yogurt

LESSON 05.

Yogurt

Topic 1: The Timeline & the Microbes

Topic 2: How to Make Dairy Yogurt

Topic 3: How to Make Vegan Yogurt

Topic 4: Troubleshooting Intensive

Topic 5: How to Develop Your Own Recipes

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

a perfect example of home made tempeh. the black eyed peas worked better than i expected.
brown and bubbly sourdough starter made with rye flour

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.

two bowls of savory miso ramen

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

mhmm. we sure did.
No.1

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.

No.2

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!

No.3

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.

No.4

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!

No.5

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.

Ok, I'm Sold

Enroll now!

ONE SEMESTER

THE FERMENTED FOODS SEMESTER
$ 297 Enroll in 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
$ 397 Enroll in BOTH 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. 

Yes! This course is designed with a 6 week format in mind, but we understand each student learns at their own pace. You can always come back to the material weeks or months later. You also gain lifetime access to any future course updates.
Elizabeth H.in person
Read More
Awesome class! Kaitlynn definitely knows her stuff and is very willing to share what she knows. Fun, fun, fun!
Cathy G.in person
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The sauerkraut making class was really enjoyable and informative. I think I will be able to take what I have learned and do it myself at home. Now I'm excited to try to make other fermented foods.
Sheri Pin person
Read More
I enjoyed the class so much! Kaitlynn was very knowledgeable and very qualified and I would highly recommend this class to others!
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a blender with freshly blended miso paste
Let's recap a little bit

What's included?

Course Content

Expand All
Ok, I'm Sold

Enroll now!

ONE SEMESTER

THE FERMENTED FOODS SEMESTER
$ 297 Enroll in 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
$ 397 Enroll in BOTH 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)
kaitlynn fenley's headshot sees her sitting in front of her microscope looking back at us

hey future fermenter

I’m a microbiologist (BSc Microbiology, LSU) certified in Food Safety and Preventive Controls. Food microbiology is my jam.

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.
 
I created this course with the wisdom-sharing mission of the guru. I was born to teach people a holistic view of the microbial universe, to remove the fear and mystery of microorganisms through education and modern imagery so that everyone can embrace microbes as our necessary partners.
 
My mission here is to teach you everything I know about fermentation in order to make microbiome health accessible to all.

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!