Fermenting is a fundamental part of GAPS. It is necessary for building the microbiome and creating a strong gut. Many people shy away from making their own ferments because they are afraid of doing it wrong and ending up with foul smelling results or a ferment so bubbly they have to clean it off the the ceiling. Here is a guide to all of the tips and tricks to making your own ferments at home.
Course Features
- Lectures 22
- Quiz 0
- Duration Lifetime access
- Skill level All levels
- Language English
- Students 34
- Assessments Yes
- 2 Sections
- 22 Lessons
- Lifetime
Expand all sectionsCollapse all sections
- Fermenting 10120
- 2.0Beginner Fermenting Part 1
- 2.1Beginner fermenting Part 2
- 2.2Beginner Fermenting Part 3
- 2.3Beginner Fermenting Part 4
- 2.4Fermenting and Sprouting Nuts and Seeds
- 2.5How do you know when to throw out fermented vegetables that are moldy? You’re probably wasting your money!
- 2.6Homemade Cream Cheese – GAPS Approved
- 2.7Fermented Fish, The Perfect Travel Food – GAPS Approved
- 2.8Beginners Guide To Moldy Fermented Vegetables
- 2.9Making Milk Kefir – GAPS Approved
- 2.10Probiotic Benefits Of Kimchi
- 2.11Beneficial Strains of Home Brewed Yogurt And How It Drowns Out PANDAS And Other Diseases
- 2.12Benefits Of Yogurt, It’s Not The Product You Thought It Was
- 2.13What Specifically Makes Sauerkraut So Beneficial?
- 2.14The Proper Way To Take a Probiotic And The Mistakes That Are Wasting Your Money
- 2.15Making Sauerkraut At Home In 3 Easy Steps
- 2.16Kraut Juice
- 2.17Kombucha While On GAPS, A Stage One Food
- 2.18Making A Kombucha SCOBY From a Store Bought Bottle of Kombucha
- 2.19Moldy Kombucha SCOBYs
- Extra resources and Links2
