What do you think of when you hear the phrase “get cultured?” For most, it falls between developing an appreciation for the history, philosophy, and art of Western Civilization and the act of learning how to appreciate fine dining, wines, and the opera. Me? I think of food. Real Food teeming with living bacteria, enzymes, and yeasts. And while I agree that Real Food is ennobling, I don’t think you need to develop any sort of highfalutin’ palette to “Get Cultured!”
Indeed, “Getting Cultured” in my world only requires that you introduce LOTS of beautiful, living, naturally-fermented foods into your diet. Think: yogurt, raw cheeses, kefir, sour cream, cultured butter, or buttermilk. Don’t like fermented dairy? How about old-fashioned corned beef, pastrami, or a naturally-cured bacon? Then, of course, there’s the naturally soured vegetables like sauerkraut, kimchi, chutneys, or pickles.
In her new e-course (aptly called “Get Cultured: How To Ferment Anything“), Jenny at Nourished Kitchen will even be teaching us how to master sweet ferments without them turning alcoholic! I can’t wait to try out her recipe for sweet pickles. Last week, I asked my FaceBook community to share their questions for Jenny about culturing foods and her newest e-course. These are Jenny’s answers!
Reader Question: Do I have to let the veggies ferment longer if I don’t use whey but just salt? Like for sauerkraut…?
Reader Question: I have an allergy to whey, so I can’t use it to create a naturally fermented ginger-ale or lemonade. Is there anything I can substitute that would provide the necessary culture?
Reader Question: Are you going to offer the class again this year? Or is this our only chance to take it?
You can probably already see why I’m so excited to be taking this class with Jenny. I’m a busy person, and I know I won’t be able to keep up with her lessons as she posts them. Nevertheless, with lifetime access I know I can go through the course at my own pace and focus on the areas where I know I’m weakest. I’ve never mastered sweet ferments, for example. (They’re always such disasters for me!) And I’ve never even attempted to cure meat myself. I’m looking forward to both of those lessons! Take a look at What You’ll Learn in the class and let me know what lessons excite you the most.
Want to learn more about Jenny’s upcoming class? Click Here.
Sign Up For A FREE Bonus Lesson!
Want a taste of what taking an online class is like? Sign up for this free bonus lesson from Jenny! You’ll learn how to take two family favorites — ketchup and french fries — and make them healthier through the process of natural fermentation. You’ll even get downloadable course materials that will show you how fermented foods play a role in boosting immunity, reduce the risk of cancer, and maximize vitamins and food enzymes.
Click here to sign up for the FREE bonus lesson!
Do you have any more questions for Jenny? Ask them in the comments!
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