Raw Fermentation at Home

Not really sure where to start with fermented foods?

I'm here to show you exactly where to start, and to make this a fun, creative and enjoyable experience.

Fermented foods are some of the most nutrient dense foods you can eat.

Your 'microbiome' and your 'second brain' (more on those in a moment) have a huge effect on your mood. Fermented foods can help with both.

What about looking good and not just feeling good? Fermented foods can assist with both.

Bright eyes, shiny hair clearer skin are all reported benefits of a diet with added fermented foods.

But beyond a simple jar of sauerkraut, how do you bring a variety of fermented foods into your life, in a way you can truly feel and see the benefits?

Most people aren't sure where to start and get a little nervous about growing bacteria in their food!

What if there was a way to show you how to make raw, fermented foods in a fun and creative way that you actually enjoy?

What if those foods are FAR SUPERIOR nutritionally than any probiotic supplements that you may be spending your money on right now?

It may shock you to know that with some of the probiotics on the market, there's a very good chance that you may be buying dead bacteria. Not only is that costly to your budget, but at best it's having a neutral effect on yours and your family's health, when you think it's having a positive one.

If you have gut issues, those dead bacteria just aren't going to help. It's a cruel joke in the supplement industry that targets the very people that need help the most, and I feel very passionately about putting it right.

This is what Google has to say about the microbiome...

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microbiome

noun

the microorganisms in a particular environment (including the body or a part of the body).
"we depend on a vast army of microbes to stay alive: a microbiome that protects us against germs, breaks down food to release energy, and produces vitamins"

---

So your microbiome can be thought of as your internal environment, made up of microbes. It has a huge part to play in keeping you healthy and vital; right from how well you sleep, to how often you get ill, to how you feel and think about the world around you. So it stands to reason that looking after your microbiome is a big deal.

Just in your digestive system there are ONE TRILLION bacteria! Their total weight is 4 pounds (just under 2kg).

That means having a healthy gut is hugely important in having a healthy microbiome, and therefore a strong and healthy body overall that radiates health and vitality, with a strong immune system.

There's even research coming out that points to a potential link between dementia and Alzheimer's potentially starting in the gut, because as we age, our gut acidity decreases. No solid conclusions have been reached yet, but it certainly underscores the importance of maintaining a high level of healthy gut bacteria.

This is getting a lot of buzz at the moment, so you may have heard about it.

Neurotransmitters are the chemicals in your body that regulate your physiology and how you feel.

Scientists are finding that the neurotransmitters found in the brain, such as norepinephrine, epinephrine, dopamine and serotonin are all found in the gut too.

The research is still very new and very exciting, because they're finding that those neurotransmitters, which control so much of our mood and resulting actions, also reside in the gut and that the gut sends messages to the brain, via the vagus nerve.

Take look at this, from The US National Library of Medicine:

"It has recently become evident that the gut microbiota has the ability to influence physiological aspects of the body, including a direct communication to the brain from the gut. In that regard, the gut microbiota has demonstrated unique functions associated with behavior, mood, and cognition that are currently being explored."

I'm not a scientist, but the general consensus seems to be that the healthier your gut and microbiome, the more chance you have of not just being healthy physically, but also mentally.

I want you to know that you can absolutely put high quality, gut healing, health-giving probiotics into your body with REAL FOOD.

Let's take sauerkraut as an example.

Alternative medicine proponent Dr Mercola had one cup of sauerkraut tested for probiotic levels. The findings were very exciting to any fan of real food. That one cup of sauerkraut contained more probiotics than an entire bottle of probiotic supplements.

If you consider that a decent bottle of probiotics (one that actually does have the levels of bacteria it says it does) can cost anywhere between $30 and $50, yet that one cup of sauerkraut could be made for less than $0.10, there's no comparison.

So imagine this...

Easily getting into a rhythm of producing several different fermented foods that you and your family have fun watch culture, as they change from mere vegetables and liquids into nutritional powerhouses that can be added to any meal, or even to form the basis of a meal itself.
With just a small amount of effort, you're doing something really wonderful for your health and also the health of your family.
You're saving money on probiotic supplements that may or may not be doing you any good, whilst at the same time getting far superior nutrition from real ingredients and real food.
Feeling proud as you watch your jars of ferments develop and bubble away on the countertop.
Knowing that you're passing these skills on to your kids, friends or even clients, feeling the satisfaction of impacting their lives.

Why haven't you had a go at it yet?

It's likely that you've tried one of these three things:

Learning from a book:

Despite being marketed to 'Beginners' many books on the subject aren't descriptive enough and don't include enough step-by-step pictures.

Some books are more like a textbook to obtain a University degree in Fermenting, or read like an encyclopedia. You don't need to have academic knowledge of the origins of every fermented food or beverage in history; you just need practical help with how to make these foods, in the quickest, easiest and most fun way possible.

Search for YouTube videos about fermenting:

YouTube can be a great starting point for many subjects.

There's been many times where I needed help with 'how to', whether it be assembling a piece of furniture or using a new piece of software.

But a YouTube channel is not a place to learn a systematic way to make fermented foods part of your daily life (not even my channel).

You need a step-by-step way for someone to walk you through only the tried and tested ways that work.

Even if you're a great home cook, hoping to hone your skills, or add to your repertoire, trying to learn from YouTube is going to take a LOT of time, if you can even find the right videos to get the result you're looking for. Then if you bump into an issue, you may or may not get an answer from the person in their Youtube comments section.

Going to a live in-person class:

This is perhaps my favourite of the three. But it still has its limitations, so if you've been to a workshop and it didn't quite set you up for making fermented foods, I want to offer an idea as to why.

Going to a one-off class is great for motivation and connecting with others who are into the same things as you.

But if you don't immediately try the ideas after a class, that motivation can leave you. So all you're left with is your notes on the class, and some ideas and memories of what to do. If you have questions, you could try and email the person that ran the course, but they don't have time to offer unlimited email support.

So what is the most effective way to learn about fermenting foods?

My friend and colleague Amy Levin and I have put together a way for you to learn about raw, fermented foods that address all these issues.

It's a way that you can get clear, high-quality video instruction, in a structured curriculum of lessons that follow on from each other, with all the ongoing support and access you need until fermenting foods becomes second nature.

We call it...

Raw Fermentation at Home is a 7 module study at home online course.

It's designed to take you from a beginner right through a confident raw fermenter, so you can make super nutritious, raw fermented foods for your family.

Your Teachers

The entire course is taught by myself, Russell James, and my good friend and colleague Amy Levin.

Amy and I have a combined 20+ years of teaching raw food techniques and preparation for the home user, gained from our extensive professional chef backgrounds, working in raw food kitchens and training academies.

What you're getting in this course are fermentation tricks and tips from professional chefs, for you to use at home.

The techniques we'll share with you are not only focussed on efficiency, but also on flavour. We understand as chefs that if you're going to give this food to others, and to enjoy it yourself, it needs to taste fantastic. We've got you covered on that.

All of your questions answered
As you're going through the course you'll find yourself having all of your questions answered by Amy and me, as we walk you through the process on video. If you have any extra questions after watching each video, you'll be able to ask it right there in the lesson, to be answered by Amy or myself, or one of our trained Raw Chef assistants.
Lifetime access to this version of the course
When you become a Raw Fermentation at home student, you'll have lifetime access to this version of the course. It's helpful to have a course that you can work through at your at your own pace and refer back to whenever needed, replaying and even downloading the videos any time you want. That way you don't need to feel pressure about getting things completed by a certain date.
Support in the Member Forums
Our style of teaching is easy to follow and foolproof. All you have to do is follow along with the video, download the simple PDF recipe, and you're on your way. As well as being able to ask questions within the course, we have Member Forums where you can ask questions of your fellow students (and share your successes). You'll also be inspired by others' creativity and success.
A fun experience!
Students often tell us that our passion for what we do, plus our down to earth teaching style... makes the whole thing fun and enjoyable to do!

Module 1: Concepts & Equipment

1 Video Lesson

When you first start learning about fermented foods, it's exciting. So much so that you might get carried away, dive into all kinds of different ferments and get a bit overwhelmed.

This first module is designed to get you set up the right way, so that you can be methodical and organised. This video introduction also includes a list of equipment that you need throughout the course. Don't worry though, you don't need to go out and buy a load of specialist stuff, you can get started with several ferments very simply and cheaply, for under $20.

Module 2: Fermenting Beverages

5 Video Lessons

Learn how to grow your own bacteria easily to save money! Water kefir grains (not actually a grain) and SCOBYs are cultures of bacteria and yeasts that you'll be using to get some of your ferments started.

They're living organisms, so as you feed them when making kefir and kombucha, they'll start to multiply. This is great news, as you're now growing your own probiotics, which can be used in smoothies, used as a start for other ferments in the course, and in the case of SCOBYs, can even be dehydrated to give to dogs as probiotics chews, which also has the benefit of cleaning their teeth.
You'll be living like a kombucha King or Queen and the whole family will love your new found skills...

If you've ever tasted how delightful kombucha and kefir are, you'll be familiar with this scene: you're in the grocery, you walking down the drinks aisle and you see the shiny, colourful, chilled bottles of kefir and kombucha adorning the shelves.

You throw a few bottles in the cart, but when you get to the checkout, you realise those 4 bottles added $15 to your bill!

Whilst that's a nice treat every now and then, it's an expensive habit. In this course you'll learn to make unlimited flavours of kombucha and kefir for a fraction of the price.

Module 3: Fermenting Vegetables

9 Video Lessons

It's your choice... would you prefer to add grated beetroot to your salad, or would like our delightful Beetroot and Horseradish Chutney as a slightly spicy, super flavourful addition to your everyday salad?

The chutneys you'll be making are fresher and crispier than any store bought versions and are so easy to make with the right guidance.
Fermented vegetables save huge amounts of time and money because they last really well in the fridge. That means they can made in bulk and kept to add to salads, or create a complete snack from.

For example one of our favourite snacks over here is a good few spoonfuls of kimchi with half an avocado, and a drizzle of olive, which makes an amazing snack. Or what about chips and a dip? Why not use our corn chips from the Accompaniments module with the salsa recipe from this module to completely transform what would normally be a unhealthy snack into a nourishing and probiotic filled delight.
A hot sauce teeming with probiotics... It's difficult to get a really good hot sauce off the shelf that doesn't have any added nasties like preservatives or sugar. With the hot sauces you'll be learning how to make in this module, not only are the ingredients very clean and exactly what you want them to be, but you'll also have a hot sauce that is good for your gut. So even if the only fermented foods you're eating in a day is by adding hot sauce to your meal, you know you're doing something great for your health.

Module 4: Fermenting Fruits

3 Video Lessons

Store bought chutneys and jams are generally full of sugar and syrups. By learning how to make your own chutneys, not only can you avoid those nasties, but you'll be using probiotics to create them, so they actually have a positive cumulative effect on your health.
Chutneys... your imagination is your limit. Often times premade chutneys are only made using the same old fruits, time after time. By learning the process of making your own, you'll learn to experiment with various different fruits and get creative. Perhaps you've never seen a chutney using your favourite fruit? Now's your chance to make it yourself.
These jams and chutneys are a perfect accompaniment to the cheeses later on in this course. They cut through the richness of the cheese by adding acidity, sweetness and bringing balance to each bite.

Module 5: Brining

5 Video Lessons

Homemade probiotics shots! The perfect quick shot of health for your family. When you use brining as a method of fermentation, you don't just get the brined veggies, you also get a liquid full of probiotics that can be used as a shot.
Lactic acid fermentation - your own personal process for creating super nutrients. Fermentation produces important antioxidants and nutrients, such as folates, which are important for fetal development and blood cell production.

It also degrades anti-nutrients (the bad stuff), such as phytates, which decrease mineral bioavailability and protein digestibility. That's all technical speak for: by brining vegetables, you get a MUCH more nutritious foods than you started with.
We'll show you how to make a variety of lacto-fermented vegetables, one of which is spiced beetroot slices. Some studies show an association between beet juice and blood pressure reduction. Pickle brine (in the shots mentioned above) has been shown to reduce muscle cramping, making it great for exercise.

Module 6: Yoghurts

2 Video Lessons

Learn how to make 2 varieties of plant-based raw yoghurts.
Creamy young coconut yoghurt. Perfect to eat on it's own, or with some fresh fruit. You might even want to get creative and blend it with fruit and freeze for a delicious frozen yoghurt.
Soft and smooth cashew yoghurt. Not everyone can get young coconut meat all of the time, so we're included this cashew version. Can be used in exactly the same way as coconut yoghurt. Cashew yoghurt can lend itself really well to savoury dishes too, so rather than sweeten it, you can use it as a base for a sauce or dressing.

Module 7: Accompaniments

4 Video Lessons

Having produced some delightful ferments, you'll want a way to best enjoy them and even show them off to your friends.

The Buckwheat Almond thins are the most popular crackers we've ever made; everyone always asks us for the recipe in classes, so we included it here. Forget raw flax crackers, these resemble lightly baked artisanal crackers for cheese. Layer these up with some macadamia cheese and beetroot horseradish chutney and serve it to your friends for a culinary experience they've certainly never had before... and it's all raw and full of probiotics!
Corn chips are a beautiful way to eat the salsa in the Fermenting Vegetables module, but they could also be used for any of your favourite dips, as a healthy alternative to regular chips. A little tip here: if you spread these out bigger, into circles when making them, you can make your very own raw tacos shells.
Take any raw nut cheese platter to the next level. Fruit crisps are a way to make any raw nut cheese platter impressive to any guest.

We'll also be showing you how to make preserved citrus, which is an incredible, flavourful and zingy accompaniment to any of the cheeses. If you were to top some cheese with some preserved lemon and then add some sweet chutney, you'll be in raw fermented culinary heaven.

If you don't LOVE Raw Fermentation at Home, we offer a 30 day prompt and courteous refund guarantee.

Let me tell you why.

Amy and I have 20+ years combined experience in teaching raw foods. We've both worked in raw kitchens and I have spent time teaching all over the world, including teaching Raw Food Chef certification programs in raw food academie.

We have also taught Raw Fermentation in live classes for several years together.

This is a professional course for the home user, with extremely high production values.

This means the recipe always work: they are not only easy to follow, but they are tested through years of our own and our students' fermenting. Past and current students often say we make things fun and inviting.

As you get into these lessons, you're going to see that in action, and just how easy and FUN it is to make delicious raw ferments at home.

We've put a huge amount of time attention into this course to make sure that's the way it is.

So here's my simple offer: If you don't LOVE this course, just drop us an email within 30 days (you can reply to any of our emails and it will get to us, or write to hello@therawchef.com) for that prompt and courteous refund.

So there's no risk in trying us out if you've been thinking learning how to make raw ferments: Join the program and see for yourself.

Join The Course

"We all enjoy fermented food and its benefits. Homemade is much better than bought."

"Very keen to learn how to ferment foods at home rather than relying on store bought, expensive products to add to my raw food repertoire. Your videos will help break down the steps and make it easier and more enjoyable to learn these new techniques."

"I would like to include more of a variety of fermented foods in my diet. I love the fact you have recipes such as a fig chutney which I'm looking forward to making. Plus my kombucha making hasn't been very successful and I would like to learn how to make it so it tastes like the ones I buy!"

"Fermented foods are excellent for digestion and are full of probiotics. I believe food can heal our body."

"I love making my own sauerkraut and kimchi so wanted to try new different recipes of fermentation."

"I have tried some of the The Raw Chef's recipes and loved them. I already had an interest in fermented foods such as kefir, kombucha, kimchi and krauts however this course seems like it will take it to the next level."

"I was always interested in learning how to make raw fermentation and have tasted the nut cheese which is delicious. What I like about your courses is there are the videos to demonstrate. It is not just all reading material."

"I tried to make fermented veggies at home before and it went all wrong, mold etc - apparently there is a mold that can be on the veggies that is not harmful - I want to learn to recognise signs of when something is wrong so I don't end up eating moldy food, and I want to be able to make fermented food myself for wider variety and also because buying them is quite pricey."

"I really like the look of the content and the flexibility to study without the pressure of having to complete the course in a specified timeframe."

For people that want to take care of their family's health: How to make the most nutrient dense foods available.

"The Raw Chef"
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