1.4. The history of fermentation | Coursetakers

Autoplay
Autocomplete

Previous Lesson Complete and Continue

Fermentation for Beginners

1. Fermentation Introduction & how this course works

1.0 Promo (2:45)
1.1. Welcome (1:09)
1.2. Introduction (1:14)
1.3. Why do I ferment (0:48)
1.4. The history of fermentation (1:39)
1.5. How does fermentation contribute to your health (1:23)
1.5_Homemade_fermented_foods_vs_supermarket (1:15)
1.6. Homemade fermented foods vs supermarket (1:38)
1.7. How this course works (0:49)
1.8. YGL fermentation guidelines (1:14)

2. Beetroot Kvass

2.0. Beetroot Kvass Intro (0:47)
2.1. Benefits of Kvass (1:13)
2.2. What can you do with kvass (0:39)
2.4. Kvass ingredients & method (1:14)
2.5. Kvass instructions step by step (8:12)
2.6. Kvass tasting (1:55)

3. Vegan Kimchi

3.1. Kimchi intro (1:02)
3.2. Benefits of Kimchi (0:50)
3.3. What can you do with Kimchi (1:27)
3.4. Kimchi ingredients & method (0:48)
3.5. Kimchi instructions step by step (20:22)
3.6. Kimchi tasting (1:17)

4. Refreshing carrot ginger and lime drink & snack

4.2. Benefits of carrots with ginger & lime (0:32)
4.1. Ginger & Lime carrots intro (0:34)
4.3. What can you do with ginger&lime carrots (0:25)
4.4. Carrots ingredients & method (0:32)
4.5. Carrots instructions step by step (12:39)
4.6. Carrots tasting (2:00)

5. Red Sauerkraut

5.1. Sauerkraut intro (1:02)
5.2. Benefits of Sauerkraut (0:41)
5.3. Benefits of red Sauerkraut (0:49)
5.4. Sauerkraut ingredients & method (0:35)
5.5. Sauerkraut what can you do with it (0:59)
5.6. Sauerkraut instructions step by step (13:47)
5.7. Sauerkraut tasting (1:42)

PDF

Your Starter guide for fermentation

Teach online with

1.4. The history of fermentation

Complete and Continue