Get Cultured E-Course GIVEAWAY!!! ($199 Value)
Do You Want . . .
To boost nutrients in the foods you eat everyday, infuse your body with probiotics, and save money? Well then, I have just the giveaway for you!
As I wrote about earlier this week, Jenny of Nourished Kitchen is launching Get Cultured!, an e-course that takes you waaaay past basic sauerkraut. We’re talking 13 weeks of learning to make homemade soda pop, sour pickles, Bulgarian yogurt, sourdough bread (including gluten free!) and condiments like ketchup, mustard, relish. Oh, and have I mentioned the horseradish that will not only clear your sinuses, but the folks next door? Yeah, that too.
The thing is, you don’t just want to do this because the food is oh-so-divine. There are perfectly legit **responsible** reasons, too, like saving money on expensive probiotic supplements and increasing the nutrient-quality of the foods you’re already investing in.
“Vegetables, fruits, legumes and grains subjected to lactic acid fermentation also see increases in both their macro- and micronutrient profiles. The bioavailability of amino acids, particularly lysine with its antiviral effects and methionine – increases with lactic acid fermentation. [2. Evaluation of lysine and methionine production in some Lactobacilli and yeasts. International Journal of Food Microbiology. Odunfa et al.]For grains, sprouting prior to souring can increase the availability of protein even further. Vegetables that have undergone lactic acid fermentation as in the case of sauerkraut and kimchi, often see an increase in the activity of vitamin C and vitamin A.”
So, are you in? Great! Jenny is giving away one spot in the class to one of you! For a chance to win check out the details below. But first, a little inspiration . . .
Home Cured Olives
Moroccan Preserved Lemons
Fermented Chili Paste
Cultured Butter
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And A Few Words From Jenny
How To Enter
It’s simple! Just submit your entries via Rafflecopter below. If the entry says “like me on Facebook” or “sign up for my newsletter” and you already do that counts!
Note: Jenny is offering over $100 off her class right now with the coupon code SAUERKRAUT. This takes the class from $199 to only $97. If you don’t want to pay more later you can sign up here and your money will be refunded if you win.
To be eligible for the “newsletter sign up” entry, just enter your email in the box below
You’re free to unsubscribe at any time. Just know that you must be subscribed in order to be eligible to win the monthly prizes. 
(Please note: If your email is not validated, your entry will not be counted.)
To be eligible for the “email updates” entry, sign up here:
Disclosure: cmp.ly/4 and cmp.ly/5. All photos courtesy of Nourished Kitchen
Mommypotamus via FB
P.S. You get lifetime access so no worries if you need to take a breather before mastering the art of kimchi. The video lessons and recipes will be there when you’re ready
Candi Fields Scott via FB
Oooohhhhh, pick me! Pick me!
A. B.
I can’t wait to learn about fermented condiments!
Ashley
I’m excited to learn about making yogurt (and everything else)!
Robyn
Seriously, I am eager to learn everything, from culturing drinks (Kefir and Kombucha), to lacto-fermenting condiments and sauces, to fermenting veggies and fruits. Most of all, I am most excited about culturing dairy and learning about different traditional cheeses and yougurts, etc.
Thanks!
Amanda
Me, me, me!
Marilee
I think the fermented fruits and chutney’s looks really interesting!
liz
I love the way you can go at your own pace and video lessons. I have books, but am a visual learner. Would love to learn this stuff well enough to offer a simple class to my fellow CSA members!
caroline
Although all the topics are wonderful, I’m particularly interested in learning how to ferment meats and fish. My mother used to ferment meat and fish a lot (I’m Korean) she’d make kimchi with raw crab, raw mussel, or squid etc., but she’d buy them alive (SPOOKY!!!!) I really wish I payed attention when I was a child, but I digress. It’s learning how to make raw meats/seafood and understanding how to do it safely. I also *heart* video tutorials!
caroline
….Oh and cultured butter??!!! COOL!!!
Aimee Durham
WOw this class looks amazing! I am excited to maybe win and learn about how to culture and ferment anything! I love adding these foods into my daily diet
Shawna Murphy
This would be wonderful! I’m just getting started with cultured vegetables and would LOVE to learn more!!!
Ann
I need to learn everything!
Juliet
I followed your lead and started tempting my kids with tales of root beer and ginger ale. For me, I really want to learn how to make gluten-free sourdough bread. Plus, beet kvaas and kombucha would be awesome. There are so many useful recipes. And I will be starting a GAPS diet to help my Rheumatoid Arthritis. And by the way, it’s my 50th birthday on Friday, May 18th
Alex
I spend SO much money making sure I get enough active cultures and probiotics to keep my stomach aches at bay. This is too cool!
Amanda B.
Okay, I really need to learn to ferment veggies – i’m so scared!
Amanda
meats, fish and condiments oh my! i’m pretty scared of all this too but this is the year i am going to conquer it!!! ;-() ~
Amanda´s last [type] ..A drama king
cheryl
wow! thanks for the chance to win!
Jamie
I look forward to the naturally cured meats and fish as that is the one area I would be scared to try on my own without instructional guidance from an expert.
Misty aka Elvisgirl
I would just love how to ferment “everything”. I can’t believe all the stuff she has over there… I’ve never even heard of water kefir! I’ve wanted to learn how to make sourdough bread since I re-read the Little House on the Prairie books with my kids. I’ve read books and articles, and recently heard a friend tell me about how we need to be eating fermented foods… I just don’t know where to start.
Diane
New at culturing dairy and pickles. Am I making kombucha right???
caroline
i would love this
Renee K
REALLY want to learn how to make a variety of lacto-fermented condiments!
Amy
I have been looking to improve the gut qualities of my family. I’ve been just beginning to enter the exciting world of fermentation and a course like this would be so beneficial as there is so much info out there…it is a little over-whelming!
Rochelle
It all looks good! I make yogurt, kimchi, pickles and saurkraut but would love to learn about all the rest.