Grab a Spot Before the Doors Close
Tuesday, 12th January 2021
8:00 PM Pacific Time
- Do you long to create your own homemade ferments, but are frustrated by all the conflicting information out there?
- Are you concerned that it will take hours of work and require expensive equipment?
- Has your confidence plummeted from previous fermentation attempts?
- Are you frustrated by mold or strange things growing on your ferment?
- Are you wanting to have delicious nutritious ferments available... that your family will actually eat?
- Are you afraid of making yourself—or someone in your family—accidentally sick.
- Perhaps, you are just wanting some extra guidance to make sure you correctly understand it all.
Stop Wasting Time and Money on Failed, Flavorless Batches of Sauerkraut that You Are Afraid to Eat
One-Time Payment of $87 [USD]
COURSE CURRENTLY CLOSED
NEXT OPEN for Enrollment on December 29th!
I will donate $2 from each course sold to Farmer's Footprint (an organization devoted to educating the world about regenerative agriculture) because I strongly believe that healthy soil grows the best cabbage and makes for the fermentation of the best sauerkraut.
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Hours
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Learn How to Make Sauerkraut that You and Your Loved Ones will Enjoy Eating
- Learn to Ferment Like A Pro In No Time
- Enjoy Eating Flavorful Sauerkraut
- Reap the Benefits Of Improved Digestion
One-Time Payment of $87 [USD]
COURSE CURRENTLY CLOSED
NEXT OPEN for Enrollment on December 29th!
I will donate $2 from each course sold to Farmer's Footprint (an organization devoted to educating the world about regenerative agriculture) because I strongly believe that healthy soil grows the best cabbage and makes for the fermentation of the best sauerkraut.
Meet the Sauerkraut Goddess behind this Brand New Program
Holly Howe is a grade school teacher turned fermentation educator and founder of the popular MakeSauerkraut.com website where she has helped thousands of people successfully master fermentation in a jar with just cabbage, salt, time, and a bit of help from the bacterial world.
Since her mid-twenties, Holly has been fascinated by the food she eats and its connection to her health. Holly was compelled to add fermented foods to her family’s diet after reading Nourishing Traditions by Sally Fallon, a book based on the diets of healthy traditional cultures and the foods they ate.
Holly started by buying Bubbies sauerkraut at her local health food store and added it to evening meals. Getting her family to eat this new-fangled food took a bit of work. They just were not sold on the flavor.
She decided to try her hand at making her own. With no YouTube video to guide her and only one fermentation book to refer to, she made her first batch of sauerkraut. Result?
Flat-tasting. Musty.
Not to be deterred, she experimented with different ingredients and soon came up with a combination her younger son loved, Sweet Garlic Sauerkraut, and then Firecracker Sauerkraut, a winner in her husband’s book.
Adding other vegetables opened up a wide new world. Then, it was time to experiment with different salts and figure out how to get consistent batches. After many trials and tribulations, she was stocking her fridge with flavors the family loved.
And… once traveling without sauerkraut for a few weeks, with slowed digestion, and lackluster energy, she quickly realized what she was missing. Her daily dose of homemade probiotics.
And now, almost twenty years later and with hundreds of quarts and dozens of crocks of sauerkraut under her belt, she is helping others bring scrumptious sauerkraut to their dinner tables.
She shares her method and many techniques in this new online program Ferment Like a Pro.
Here's Exactly What You'll Get
In this Program, You'll Master the Surefire Sauerkraut Method to Fearlessly Ferment Sauerkraut, Effortlessly Add it to Your Meals, and Easily Supercharge Your Gut Health
There are a variety of presentation styles: videos, slide shows, text delivery, PDFS, and step-by-step Recipe Card Decks.
Two Zoom calls will offer additional support and will be recorded for viewing at your leisure.
By the end of this program, you’ll have a jar of sauerkraut fermenting, know what to monitor as it ferments, and know how to evaluate it to determine when it’s time to consume this delicious, probiotic-rich food.
Module 0: Welcome. Watch This First!
- A Message from Holly, Your Instructor
- The Magic of a Digital Scale: Your Foundation for Fermentation Success
- Why Learn to Make Sauerkraut
- Join Our Private Facebook Group
- How to Use This Course Platform
- Disclaimer
- Entry Survey
MODULE 1: Bacteria at Work for YOU. Introduction to Fermentation
- The Power of Fermentation: More than Probiotics
- How Fermented Foods Supercharge Your Health
- The Invisible Universe of the Human Microbiome
- The Flavorful World of Fermentation: Types of Fermented Foods
- Why Fermentation is Safe
- Pickling vs. Brine Pickling vs. Self-Brining vs. Culturing
- How to Ferment Sauerkraut: High-Level Overview
- Why Sauerkraut?
MODULE 2: Equip Your Kitchen For Fermentation Ease & Success
- Introduction: How to Stack the Deck in Your Favor
- Kitchen Scale: Your Most Important Fermentation Tool
- Salt: Create a Home for the Bacteria
- Cabbage Types: Buying Guide
- Fermentation Vessel: Provide a Safe Home for the Bacteria
- Floaties Trap: Keep Loose Bits from Floating to the Surface
- Fermentation Weight: Prevent Fermenting Sauerkraut from Heaving
- Fermentation Lid: Let Gases Escape [Buying Guide]
- Choices for Slicing Your Cabbage
- Other Fermentation Supplies
MODULE 3: In the Kitchen: Master the Surefire Sauerkraut Method
- Welcome to My Kitchen Intro Video
- The Surefire Sauerkraut Method
- SET UP. Gather Supplies and Set Up Your Scale
- CHOP. Prepare Your Vegetables and Cabbage
- SALT. Create Your Brine
- PACK. Pack Mixture Into Jar
- SUBMERGE AND SEAL. Hold Below Brine
- FERMENT. Watch the Bacteria Working for You
- STORE. Move Ferment to Cold Storage
MODULE 4: Your Fermentation Ninja Tool Chest: Skills to Master
- Beginner's Guide to Using a Digital Scale
- Beginner's Guide to Using the KD8000 Scale
- Recipe Collection: A Palette of Sauerkraut Recipes to Please Any Palate
- Adjust Batch Size [Jar to Crock] to Fit Your Needs
- Monitor Fermentation Signs: From Salty Cabbage to Sour Sauerkraut
- Five Senses Safety Check
- Troubleshooting & Fine Tuning Guide
- Fermentation Lab 101: Set the Stage for Success
MODULE 5: The Healthy Gut Protocol: Enjoy Your Ferments
- Key Concepts for a Healthy Gut
- How to Make Fermented Foods a Part of Your Daily Life
- Effortlessly Add the WOW! Factor to Any Meal
- Some Simple and Fun Sauerkraut Recipes
FREE Program BONUSES
- A Collection of Over 20 Printable Sauerkraut Recipes
- Mentoring in a Private Facebook Group
- Two Live Zoom Question and Answer Sessions
- Bonus Course: Flavoring Pastes and Relishes (Released the first week in February)
- Surefire Sauerkraut Calculator for adjusting batch size
- Collection of PDF guides for fermentation and troubleshooting
Enjoy Effortlessly Adding this Ancient Superfood to Your Meals.
Better than Probiotic Pills!
One-Time Payment of $87 [USD]
COURSE CURRENTLY CLOSED
NEXT OPEN for Enrollment on December 29th!
I will donate $2 from each course sold to Farmer's Footprint (an organization devoted to educating the world about regenerative agriculture) because I strongly believe that healthy soil grows the best cabbage and makes for the fermentation of the best sauerkraut.
Grab a Spot Before the Doors Close
Tuesday, 12th January 2021
8:00 PM Pacific Time
Days
Hours
Minutes
Seconds
Praise for Holly and Her Online Course
Little did I know well simple cabbage in the right hands of a quality online instructor could improve my health and sauerkraut making skills - and I did know SO little - but no longer. Holly Howe’s online course was mind-boggling helpful. I learned a LOT. My mundane sauerkraut fabrication skills are now a whole new level. Yes, I’d recommend this course to my sisters, brothers, neighbors, and anyone else who asks, “This sauerkraut is awesome. Where did you buy it?”
A rare balance of just enough art, science, and experienced mentorship to give you the confidence to learn and master this important fermented food.
I made saurkraut following your steps and not only was it amazing but I give my 7 month old the juice from it. My 9 year old LOVES it and I had family over and offered them some who also loved it! Going to do it again soon since it's almost all gone!
I'm so glad I took part in Ferment Like a Pro. I already had some experience with fermenting -- both success and failure -- but Holly's instruction explained why I got those results. The course boosted my confidence and I made 4 different ferments. They're all delicious. The best part was meeting on Zoom with people from all over the world and becoming an international community of fermentistas -- what fun!! Where before I dabbled, I'm now a committed fermenter -- improving my health and having one heck of a good time. Ten stars!!
What I found most helpful is the principle of basing everything on weight and on working out the salt ratios. I'm sure when you're very experienced, you can get away with doing it by feel like Sandor Katz, but I'm a beginner and I really appreciated the simplicity and security of having numbers. Thank you again so much for your excellent recipes.
I would consider myself a novice-tentative fermenter, with about 50% success rate in the past (failure=mushy, off-putting mold overgrowth...). Using Holly's methods and advice, especially about the value of measuring ALL ingredients, I have gained confidence AND successfully produced a variety of plain and flavored sauerkrauts. Also valuable was her info on the many benefits to gut health of adding fermented veg and fruit to the diet. Super course and instructor!
Frequently Asked Questions
Yes, all payments are processed through the course platform’s payment processor and are 100% secure. Both PayPal and credit card payments are accepted.
You will instantly receive an email with your login instructions to access the members area. When you login to the members area, you will have access to all course materials.
You don’t need to buy special jars or fancy airlocks. Most of the equipment you need to ferment sauerkraut can be found in your kitchen. If you don’t have a canning jar, you can repurpose a similar-sized jar, and I share various suggestions for homemade fermentation weights.
You will need a kitchen scale, which can be purchased for under $25. Fermentation is a fun science and the bacteria that do the work for you, work best with a set amount of salt. A kitchen scale will ensure that you get this correct—batch after batch. In the course, I cover in great detail how to best get your money’s worth out of your scale.
No fermentation experience is needed to be successful in this course. It is designed for the total newbie yet, full of enough treasures to take your fermentation to the next level.
Other than my special seasonal bonus recipes, the course is pre-recorded, ready for you to watch and use when you are ready.
You will have access to the Ferment Like a Pro and any updates to the program at no additional cost for the lifetime of the program. Pay once, access it whenever you need a refresher, and ferment like a pro… forever!
I am confident that Ferment Like a Pro is an incredible value and offer a full 30-day money-back guarantee. If you buy the Ferment Like a Pro and you don’t find it delivers on its promise, I will promptly refund your money. No questions asked.
Just let me know at [email protected] and I will promptly refund your money if it is within 30 days of your purchase date.
Our Zoom calls will be recorded for viewing at a time that works for you and you can submit questions ahead of time. Access will be via a link in the program along with an email after the call is complete and the recording is available.
The Facebook group is completely optional. If you are not currently on Facebook, you can create an account which will be used solely to participate in the group discussions.
If you prefer not to join the Facebook group and to stay anonymous, you can still reap the full benefits from the education you’ll learn during Ferment Like a Pro.
Holly’s personal note: All that being said, I’m not a fan of Facebook considering the level of censorship they’ve displayed towards topics related to alternative health. I’m in the process of looking for alternative solutions that respect free speech.
At the moment, I don’t have a clear date at which this course will be given again.
This is second run of this program and my goal is to get as much feedback as possible from my students, and then go back to the drawing board to make the program even better before re-launching it, most likely at a higher price point.
I recommend that you purchase your access now rather than later. You will receive all future updates and added bonus modules at no additional costs.
You can join the Ferment Like a Pro private Facebook group, only for students, to get additional support, advice and brainstorming help from other fermenters on the same path as you.
I can’t wait to see your jars of beautiful sauerkraut. I’ll be hanging out in the Facebook group too, ready to give help and feedback. Let’s get started!
Stop Wasting Time and Money on Failed, Flavorless Batches of Sauerkraut that You Are Afraid to Eat
One-Time Payment of $87 [USD]
COURSE CURRENTLY CLOSED
NEXT OPEN for Enrollment on December 29th!
I will donate $2 from each course sold to Farmer's Footprint (an organization devoted to educating the world about regenerative agriculture) because I strongly believe that healthy soil grows the best cabbage and makes for the fermentation of the best sauerkraut.
Learn to Ferment Like a Pro In No Time
The SureFire Sauerkraut method is the most effective way to successfully ferment batch after batch of sauerkraut that is safe to eat and delicious.
Enroll in the Program
Gather Equipment & Supplies
Ferment a Jar of Sauerkraut
ENJOY! Your Belly Will Love You
We've Helped Over 100,000 Individuals—Just Like You—Ferment Delicious Sauerkraut
One-Time Payment of $87 [USD]
COURSE CURRENTLY CLOSED
NEXT OPEN for Enrollment on December 29th!
I will donate $2 from each course sold to Farmer's Footprint (an organization devoted to educating the world about regenerative agriculture) because I strongly believe that healthy soil grows the best cabbage and makes for the fermentation of the best sauerkraut.
I am confident that Ferment Like a Pro! is an incredible value and offer a full 30-day money-back guarantee. If you buy the Ferment Like a Pro! and you don’t find it delivers on its promise, I will promptly refund your money. No questions asked.
Just let me know at [email protected] and I will promptly refund your money if it is within 30 days of your purchase date.
Grab a Spot Before the Doors Close
Tuesday, 12th January 2021
8:00 PM Pacific Time
Days
Hours
Minutes
Seconds
