Available courses and lesson schedules
All course modules are available on demand. Select any module below to view its contents and access options. Upcoming live Q&A sessions are listed separately.
Available course modules
Kombucha Brewing Complete
A full kombucha curriculum covering SCOBY cultivation, first fermentation, second fermentation for carbonation, flavoring techniques, bottling and SCOBY hotel management. Seven video segments plus written reference materials.
- SCOBY cultivation from scratch
- First fermentation full process
- Second fermentation and carbonation
- Seasonal flavoring techniques
- SCOBY hotel setup and maintenance
- Troubleshooting common issues
Kimchi Preparation Complete
Covers napa cabbage kimchi in full detail, then moves into radish, cucumber and seasonal vegetable variations. Includes paste preparation, salting technique, packing method and fermentation timing. Six video segments.
- Salting and moisture management
- Paste preparation and spice ratios
- Packing and fermentation setup
- Vegetable variations
- Storage and aging techniques
Kefir Making Foundations
Dairy and non-dairy kefir production in a structured five-segment course. Covers grain acquisition, fermentation ratios, straining, second fermentation and long-term grain storage including dormancy protocols.
- Kefir grains and substrates
- Dairy kefir full process
- Non-dairy kefir methods
- Grain health and recovery
- Long-term grain storage
Vegetable Lacto-Fermentation
A comprehensive look at salt brine fermentation across a wide range of vegetables. Covers brine ratios, jar packing, airlock methods, open-crock techniques and fermentation timeline reading. Eight video segments.
- Salt brine ratios by vegetable
- Jar packing and submersion technique
- Airlock versus open-crock methods
- Wild versus starter culture
- Fermentation timeline reading
- Seasonal vegetable selection
Upcoming live Q&A and group sessions
| Session | Topic | Format | Duration | Access |
|---|---|---|---|---|
| August 2026 | Kombucha SCOBY Troubleshooting | Live Q&A (Video) | 60 min | Register Interest |
| September 2026 | Kimchi Paste Preparation Workshop | Live Demo (Video) | 90 min | Register Interest |
| October 2026 | Fall Vegetable Fermentation | Live Demo (Video) | 75 min | Register Interest |
| November 2026 | Kefir Grain Recovery and Care | Live Q&A (Video) | 60 min | Register Interest |
| December 2026 | Holiday Fermentation Gift Batches | Live Demo (Video) | 90 min | Register Interest |
Session dates are subject to change. Register your interest to receive updates when confirmed schedules are released.
Frequently asked about course access
How long do I have access to course videos?
On-demand course modules do not have expiring access windows. Once enrolled, you can return to any lesson at any time. This includes all written reference materials attached to each module.
Do I need prior fermentation experience?
No prior experience is required. Each module begins at the foundational level and builds from there. Intermediate content is clearly marked within each course and is accessible to anyone who has completed the foundational segments.
What equipment will I need?
Each module includes a detailed equipment list. All items are available at standard kitchen stores or through general online retailers. No specialty fermentation equipment is required to begin any of our courses.
Are courses available outside the US?
The course content is accessible from anywhere with an internet connection. Some equipment and ingredient recommendations are US-specific in terms of brand names, but equivalent products are widely available internationally.