Ferment Mouthwatering Sauerkraut Like a Pro

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 In October of 2021

Grab a Spot Before the Doors Close

Wednesday, 31st March 2021

8:00 PM Pacific Time

Days
Hours
Minutes
Seconds

Learn How to Make Sauerkraut that You and Your Loved Ones will Enjoy Eating

One-Time Payment of $87 [USD]

COURSE CURRENTLY CLOSED

NEXT OPEN for Enrollment in October of 2021

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. 

Three Zoom calls will offer additional support and will be recorded for viewing at your leisure. And… Our first Zoom call is a LIVE in the Fermentation Kitchen with Holly.

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!

Sauerkraut Fun Facts: How much cabbage is grown for sauerkraut? - makesauerkraut.com

MODULE 1: Bacteria at Work for YOU. Introduction to Fermentation

Having a jar of Passion Pink Sauerkraut on hand makes for a quick sauerkraut salad. | makesauerkraut.com

MODULE 2: Equip Your Kitchen For Fermentation Ease & Success

Sauerkraut making equipment: bowl, knife, scale, jars and grater. | makesauerkraut.com

MODULE 3: In the Kitchen: Master the Surefire Sauerkraut Method

Adding floaties trap to Ruby-Red Red-Cabbage Sauerkraut. | makesauerkraut.com

MODULE 4: Your Fermentation Ninja Tool Chest: Skills to Master

Adding sliced cabbage to metal bowl on My-Weigh KD-8000 scale

MODULE 5: The Healthy Gut Protocol: Enjoy Your Ferments

Beet sauerkraut and orange for a refreshing winter salad. | makesauerkraut.com

FREE Program BONUSES

Adding sliced cabbage to metal bowl on My-Weigh KD-8000 scale

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 in October of 2021

Grab a Spot Before the Doors Close

Wednesday, 31st March 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?”

—D.H., Ferment Like a Pro student

A rare balance of just enough art, science, and experienced mentorship to give you the confidence to learn and master this important fermented food.

—Christopher Shockey & Kirsten K. Shockey, best-selling authors of Fermented Vegetables and Fiery Ferments

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!

—Eliza

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!!

—Diane Murray, New Mexico USA  

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.

—Sally

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! 

—Joan, Washington

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 in October of 2021

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.

Buy the Book | MakeSauerrkraut.com

Enroll in the Program

Gather Supplies. | MakeSauerrkraut.com

Gather Equipment & Supplies

Ferment a Jar. | MakeSauerrkraut.com

Ferment a Jar of Sauerkraut

Enjoy! | MakeSauerrkraut.com

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 in October of 2021

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

Wednesday, 31st March 2021

8:00 PM Pacific Time

Days
Hours
Minutes
Seconds

Be Fermenting Like a Pro in No Time​

Mouthwatering Sauerkraut Book Sampler. | MakeSauerkraut.com

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Be Fermenting Like a Pro in No Time

Download your FREE BOOK SAMPLER from the book that takes the guesswork out of making sauerkraut: Fermentation Made Easy! Mouthwatering Sauerkraut
Mouthwatering Sauerkraut Book Sampler. | MakeSauerkraut.com

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