Autoplay
Autocomplete
Previous Lesson
Complete and Continue
The Art of Salt Preserving | Fruit & Vegetables
Art of Preserving With Salt
Introduction (18:57)
Lesson 1 | Herb Salt (4:22)
Lesson 2 | Lacto Fermented Tomatoes (7:35)
Lesson 3 | Creative Sauerkraut (9:53)
Lesson 4 | Lacto Fermented Citrus (10:46)
Lesson 5 | Kimchi (12:14)
Lesson 6 | Boshi (11:13)
Lesson 7 | Lacto Fermented Relish (3:41)
Lesson 8 | Salt Preserved Flowers (4:42)
Bonus | Two Ways To Use Moisture (4:18)
Parting Words (1:12)
Kitchen Garden Fermentation (Bonus Course)
Kitchen Garden Fermentation Introduction (4:07)
Lesson 1: Principles of Fermentation (17:49)
Lesson 2: Wild Cultures (18:23)
Lesson 3: Garlic Honey (11:38)
Lesson 4: Fermented Oats (10:04)
Lesson 5: Courgette and Dill Blossom Kraut (18:33)
Lesson 6: Kale Stem Kimchi (13:30)
Lesson 7: Lacto Fermented Berries (14:15)
Lesson 8: Fizzy Tomato Salsa (12:11)
Lesson 9: Sparkling Soda (17:11)
Lesson 10: Nettle Beer (16:54)
Lesson 11: Gooseberry and Elderflower Wine (17:24)
Lesson 12: Cider Vinegar (13:39)
Teach online with
Bonus | Two Ways To Use Moisture
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock