Exclusive workshop from homesteading expert Nicole Sauce reveals…
How to make delicious fermented foods to restore your gut health and spice up your dinners (or breakfasts, lunches, and snacks)
By the end of this workshop, you’ll know:
- How to make your own sauerkraut from cabbage…
- How to make pickles from cucumbers…
- And how to create homemade kimchi, hot sauce, fermented peppers and carrots, and plenty more.
PLUS, she’s even including a recipe booklet filled with some of her favorite preparations.
Your ticket give you INSTANT ACCESS to the workshop.
You will also have lifetime access to the replay.
Click the button below to sign up today!
We’ve been murdering the beneficial bacteria in our gut biome for decades by abandoning fermented foods
Fermented foods have been a staple in human diets for thousands of years.
But for the past several decades, it’s fallen out of fashion and been replaced with gut-bacteria destroying processed foods.
A survey done in 33 countries found that 40% of adults have a gastrointestinal disorder, which includes irritable bowel syndrome, chronic indigestion, functional constipation, and many more.
Fermented foods are starting to make a comeback now that more and more research has linked gut health with mental and physical well-being.
It’s becoming common knowledge that fermented foods restore good bacteria to your gut.
Plus, for preppers and modern survivalists, fermenting food is an ancient and still effective way to store rations long-term.
It’s time to restore fermented foods in our diet for our health and self-reliance
Nicole Sauce has been fermenting vegetables for a decade and a half in Tennessee and seen both failures and successes.
Now, she wants to share everything she’s learned with you.
What the best environment is for making “ferments”… how to spot dangers in your ferments… how to handle mold… the best way to store fermented foods and more inside her brand new webinar…
Fermentation Basics: Sauerkraut & Cucumbers
Nicole Sauce will reveal her top two recipes for making sauerkraut and pickles, and then show you how to use these recipes to make a variety of fermented foods.
Here’s everything you’ll discover throughout the course:
- What is lacto fermentation and how does it work?
- The chemical process of fermentation - in layman’s terms
- Food safety related to fermentation
- How to make sauerkraut - and how to adjust this approach to kimchi
- How to make fermented pickles (kosher style) and how to adjust this approach for other vegetables
- How to create a fermentation-friendly environment in your home
- Basic equipment for fermentation
- Recent innovations in fermentation vessels
- How to store fermented foods
- Troubleshooting problems in fermentation
- Top three things that usually go wrong with ferments and why they happen
- What to do about “the white scum” in your brine
PLUS…
Receive Nicole’s BONUS recipe book - includes recipes for kimchi, fermented hot sauce, sauerkraut, kosher cucumbers, and more
The moment this webinar ends, you’ll be able to start your very first ferment with a quick trip to your local grocery store (some of you will already have what you need and be able to start right away).
Your ticket give you INSTANT ACCESS to the workshop.
You will also have lifetime access to the replay.
Click the button below to sign up today