Make Three Living, Gut-Friendly Ferments in One Morning, Even If You've Never Fermented Before
On Tuesday, August 18, come make three living, gut-friendly ferments with me, start to finish. No canner, no fear, no guessing. Just a jar, a little salt, and one good morning in the kitchen together.
Yes! Save My Seat for $39Live workshop + lifetime recording
🕙 10:00 AM Pacific
🎥 Recording included
🥬 3 ferments you make
Imagine opening your refrigerator next week and seeing three jars of homemade sauerkraut, crunchy pickles, and fermented carrots; all made with your own hands. Households of old didn't call it fermenting. Even Laura Ingalls refers to salt-brine pickles (which are fermented pickles). They kept crocks on the counter or in the root cellar, and somehow there were always pickles and kraut on the table come winter. No fancy equipment. No pressure canner hissing on the stove. Just salt, cabbage, and time doing the quiet work.
Here's what they knew that most of us forgot: fermenting actually makes food more nourishing while it preserves it. The good bacteria that do the work leave behind the natural probiotics your gut needs to feel good and stay strong (which matters a whole lot more heading into cold and flu season). It preserves the harvest while aiding your gut health, which governs so much of the rest of the body.
It's also the most forgiving kind of preserving there is. If you can chop a cabbage and stir in salt, you can do this. Let me show you how.
The three we'll make together
1
Classic Sauerkraut
The one every crock started with. Cabbage and salt turn into tangy, probiotic-rich kraut that keeps for months in your fridge.
2
Crunchy Fermented Pickles
Real salt-brine pickles, alive and snappy, the way they were made long before the vinegar shortcut came along.
3
Fermented Carrots
The gateway ferment. Naturally sweet, crisp, and the one the kids actually ask for.
Imagine This Next Week...
Instead of wondering if your ferment is safe...
You'll know exactly what to look for.
Instead of buying expensive probiotic foods...
You'll have your own jars waiting in the refrigerator.
Instead of throwing away vegetables...
You'll be turning them into foods your family actually asks for.
How we'll do it, together
Your supply list, early
The moment you register, you'll get the full supply and ingredient list, so you can gather everything before we begin.
Ferment live with me
We make all three together in real time on August 18. You'll have three ferments going on your own counter by the time we're done.
Ask as you go
Unsure about the brine, the salt, or "is it supposed to look like that?" Ask me right there. No guessing, no worrying alone.
Keep the recording
Can't make it live, or want to ferment again next month? The recording is yours to keep and come back to anytime.
From women I've taught to ferment
"Before joining I had only ever made sauerkraut. I now make 4 different ferments and 2 of them have become family favourites! Melissa takes the uncertainty out of trying something new. Detailed, easy to understand instructions with careful attention to safe practices helped to build my confidence. I couldn't have asked for a better teacher and cheerleader!"
— Evelyn
"I learned to make fermented foods for gut health. I'm eating ferments every day now for the inflammation."
— Wendy
Real words from members and students I've taught. Results and experiences vary from person to person.
Everything you get
- Live 90-minute work-along workshop with me
- Three ferments you make yourself: sauerkraut, pickles, carrots
- Your complete supply and ingredient list, sent before we start
- Every question answered live as you ferment
- Lifetime access to the recording
- Printable recipe guides
This is for you, whether or not you'd call yourself a homesteader
If you've wanted to try fermenting but weren't sure where to start, this is for you. If you've had a batch go fuzzy and swore it off, this is for you. And if you're a seasoned canner who's somehow never fermented a single thing, this is for you too. You don't need land, you don't need a pantry full of gear, and you don't need to have grown up doing this. You just need a jar and a morning.
A little about me
If you're going to spend a morning learning from someone, you should know who's standing beside you in the kitchen. I'm Melissa K. Norris, a fifth-generation homesteader in the North Cascades of Washington. I've spent more than 26 years growing and preserving my family's food, and I've had the joy of teaching hundreds of thousands of people to do the same through my books, my Pioneering Today podcast, and Pioneering Today Academy. Fermenting is something I taught myself, standing in my own kitchen and making every mistake so you won't have to. Let me pass what I learned on to you.
Your questions, answered
Is fermented food actually safe?
Yes. Salt-brine fermentation is one of the oldest and safest ways people have preserved food, long before refrigerators or canners. The salt and the good bacteria do the protecting. I'll show you exactly what a healthy ferment looks, smells, and tastes like, so you're confident every single time instead of second-guessing.
What if I can't make it live?
Register anyway. You'll get lifetime access to the recording, so you can ferment along on your own time, as many times as you like.
Do I need special equipment?
No canner and no fancy gear. The supply list I send after you register keeps it simple: jars, salt, and the fresh produce for each ferment. Everything is easy to find and inexpensive.
How much will the supplies run me?
Very little. Cabbage, cucumbers, carrots, salt, a few jars you likely already own, plus my favorite resources for weights and airlocks (or how to make DIY versions). Fermenting is one of the most budget-friendly ways to put food up, which is part of why I love it.
I've truly never done this. Is it too advanced?
Not one bit. We start from the very beginning and I walk you through every step. Complete beginners finish with three ferments already working on the counter.
Come on in, friend. Let's put some food up together.
Three jars of living, gut-friendly food on your counter by the end of the morning. I'll save you a seat.
Yes! Save My Seat for $39Live Tuesday, August 18 · 10AM PT · Recording included