Fermentation Fundamentals 4 Week Online Course—Tackling All Things Fermentation





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c2015 Frank Giglio

If you want to become more skilled in the kitchen and upgrade the nutritional profile of the food you eat, then lactic-acid fermentation is an essential technique to learn. For thousands of years, people from around the globe understood the importance of fermentation and used it as a way to preserve and best utilize the ingredients they had on hand. From kimchi to kombucha, fermented foods improve flavor, add more nutrition, and create a healthy biome inside the body.

Crafting your own fermented foods and beverages will save you money, create a better connection to your food, and can potentially improve your health.

The Fermentation Fundamentals 4 Week Online Course breaks down popular fermented foods plus a variety of lesser-known recipes and provides you with instruction, valuable tips, and live calls to help you become a confident fermenter.



Fermentation Fundamentals is a 4 week online course with Chef Frank Giglio, of Three Lily Farm, bringing you simple recipes to add into your daily culinary repertoire. Class begins September 14, 2015 so register soon to reserve your spot.

Learn how to effectively ferment a wide variety of ingredients, allowing you to enhance the nutrition and preserve your bounty for months to come.

Student Testimonials:

“I came across this class by chance and immediately knew had to take it. As I had been thinking about fermentation for almost a year, this class was just perfect, took my fear away. Easy to follow and at your own time, the q&a calls, materials and prompt caring support from Chef Frank and Camille, makes this course a must and lots of fun. Thanks to them, my family and I are now enjoying the wonderful world of fermented foods! Let’s not forget the so inexpensive price for it as well.  Couldn’t get enough of their professionalism and kindness so I went on and enrolled on another course with them and looking forward to any of their new ventures. They are vibrant and full of incredible info. Would recommend them in a heart beat. Kudos to Chef Frank, Camille and their awesome well rounded courses through Three Lily Farm.”  — V.R. Three Lily Farm Student


“As a health coach, working with people who suffer from stomach problems, fermented food is the best medicine to rebalance the bowel. Also having a lot of experience with stomach problems myself, the choice was not difficult when I was recommended to check out Three Lily Farm’s Fermentation Fundamentals. I highly recommend it to everyone, with or without stomach problems. It’s not just interesting to learn about fermentation, but it’s so much fun to make food with health benefits. Thank you Three Lily Farm, you are so inspiring!” — I.W. Three Lily Farm Student

What is in the Fermentation Fundamentals Course?


Pre-study: Introduction + Prepare

In order to successfully create a wide array of recipes, it is essential to have the proper tools to make the work a lot easier. Luckily this doesn’t require a large financial investment. Chef Frank will break it down for you and help you create a functioning fermentation station in your home and get you on track to become a bad*ss fermenter!

Recipes & Techniques Covered

  • A history of fermentation
  • Why we all need more fermented foods
  • Superior immunity with fermented foods
  • Fermentation for food sovereignty + survival
  • Equipment and resources

Week 1: Salting

One of the most common fermentation techniques, shredded and salted vegetable ferments are simple to prepare and delicious to eat. Chef Frank will show you step by step how to make various staple recipes that can be made with ingredients local to you.

Recipes & Techniques Covered

  • Sauerkraut
  • Kimchi
  • Preserved Lemons
  • Miso


Week 2: Brining

From pickles to green beans, brining is a great technique to preserve whole vegetables in a flavorful salt, water, and vinegar base. Brining is an essential technique to know for making fermented hot sauce, a condiment you will always want to have on your dinner table.

Recipes & Techniques Covered

  • Pickles
  • Pickled Root Vegetables
  • Pickled Wild Foods
  • Lacto-Fermented Hot Sauce
  • Pickling in Vinegar


Week 3: Brewing

While Kombucha has quickly become one of the most popular “healthy” beverages, most store bought options tend to be sweeter then desired. Week 4 focuses on fermented beverages, teaching you how to successfully brew and flavor your own soda’s and digestive tonics.

Recipes & Techniques Covered

  • Kombucha
  • Water Kefir
  • How to Make a Ginger Bug
  • Fermented Sodas
  • Beet Kvass

Week 4: Dairy, Grains, Nuts, Seeds, and Other

Week 4 concentrates on dairy and dairy alternative ferments. Here we will show how to keep an evolving batch of probiotic rich yogurt and kefir plus share delicious ways to incorporate then into your daily recipes. For those avoiding dairy, you will learn how to properly ferment then make delicious soups, spreads, and sauces from almonds, cashews, and sunflower seeds.

Recipes & Techniques Covered

  • Dairy Kefir + Yogurt
  • Nut & Seed Cheeses
  • Sourdough
  • Injera
  • Fruit Chutneys

Class starts September 14th, so only a few days left to register.  Click HERE for the Fermentation Fundamentals 4 Week Online Course to reserve your spot today.


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