Marketing graphic for "The Art of Vegetable Fermentation" online course featuring Jill in a garden holding fresh vegetables including beets and greens, shown on tablet and phone screens with course materials like supplies checklist and printable guides.
Module 1 introduction featuring two instructors (Melania Pessarra and Jill Ragan) at table with fermentation books and laptops for course overview and welcome.
Module 2 fermentation fundamentals covering overview, basics, and health benefits, featuring napa cabbage in ceramic bowl with kitchen prep tools and ingredients.
Module 3 getting started guide covering equipment, supplies, vegetable selection, and understanding salt and water, shown with fresh farmers market vegetables in basket.
Module 4 recipes and methods section covering sauerkraut, kimchi, cucumbers, carrots, beets, radish, garlic, and hot sauces, featuring fermenting vegetables in cheesecloth-covered jar.
Module 5 covering post-fermentation topics including storage and troubleshooting, shown with mason jars of red and lighter colored fermented vegetables.
Marketing graphic for "The Art of Vegetable Fermentation" online course featuring Jill in a garden holding fresh vegetables including beets and greens, shown on tablet and phone screens with course materials like supplies checklist and printable guides.
Module 1 introduction featuring two instructors (Melania Pessarra and Jill Ragan) at table with fermentation books and laptops for course overview and welcome.
Module 2 fermentation fundamentals covering overview, basics, and health benefits, featuring napa cabbage in ceramic bowl with kitchen prep tools and ingredients.
Module 3 getting started guide covering equipment, supplies, vegetable selection, and understanding salt and water, shown with fresh farmers market vegetables in basket.
Module 4 recipes and methods section covering sauerkraut, kimchi, cucumbers, carrots, beets, radish, garlic, and hot sauces, featuring fermenting vegetables in cheesecloth-covered jar.
Module 5 covering post-fermentation topics including storage and troubleshooting, shown with mason jars of red and lighter colored fermented vegetables.

The Art of Vegetable Fermentation (Digital Course)

$47.00
/
Shipping calculated at checkout.

Perfect for the aspiring cook, homesteader, or gardener looking to begin or deepen their knowledge of fermentation. In this content-packed mini course, we will dive into the history, health, art, and science of fermentation as not only a food preservation method, but also as a means for greater health. We will equip you with a working knowledge of the process, recipes, and troubleshooting tips.

What’s Included:

  • 8 recipe demonstrations
  • Instructional videos
  • 12 printable PDFs (including troubleshooting & FAQs)

Wow, both of you made this so empowering and inspiring, I love this approach to learning something new that is also something old.

~Deborah Raleigh

A deeper look into The Art of Vegetable Fermentation course

Jill and friend sitting at wooden table with laptops and fermentation books including "Fiery Ferments" and "Wild Fermentation" visible.

Module 1

  • Course Introduction
  • Meet your Instructor - Melania Pessarra
  • Meet Your Instructor- Jill Ragan
  • Welcome & Course Overview
Kitchen prep scene with napa cabbage in speckled ceramic bowl, wooden cutting board, measuring cup, and plate of sliced onions and shredded carrots for fermentation.

Module 2

  • Overview of Fermentation
  • Fundamentals of Fermentation
  • Fermentation for Health
Person in plaid shirt holding wicker basket filled with fresh vegetables including corn, radishes, beets, and leafy greens at a farmers market.

Module 3

  • Getting Started
  • Equipment & Supplies
  • Growing & Selecting the Right Vegetables
  • Understanding Salt & Water
Glass jar with cheesecloth cover containing shredded carrots and napa cabbage, fermenting on a kitchen counter.

Module 4

  • Recipes & Methods
  • Sauerkraut
  • Kimchi
  • Cucumbers
  • Carrots
  • Beets
  • Radish
  • Garlic
  • Hot Sauces
Four mason jars with metal lids containing fermented foods - two with deep red/purple sauerkraut on top and two with lighter colored fermented vegetables below.

Module 5

  • After Fermentation
  • Storage
  • Troubleshooting

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