Course description
Are you ready to improve your health, take charge of your food and save money?
Are you intimidated by the idea of making fermented foods and drinks?
Making your own fermented foods will not only dramatically increase your health, but also save you lots of money!
Why spend $4 for a fancy, organic Kombucha drink at the store if you can make a gallon of it at home for around $1?
You can make a gorgeous-looking, perfect-tasting loaf of fresh European style bread for mere cents instead of buying a loaf for $6.
Why spend $6 for a jar of organic sauerkraut if you can make a jar for the cost of a cabbage and a little salt?
Making your own greek yogurt saves you more than double the price what you would buy it for at the store.
And how about the freshness and higher quality of making your own ferments, let alone you can't even find some of these at stores (beet kvass, anyone?).
Learn to make
- Greek Yogurt
- Beet Kvass
- Sauerkraut
- Kombucha
- No knead bread
Some health benefits of fermented foods:
* They preserve nutrients in food and break the food down to a more digestible form. A proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat.
* Fermented foods are potent detoxifiers and contain much higher levels of probiotics than probiotic supplements, making them ideal for optimizing your gut flora. In addition to helping break down andeliminate heavy metals and other toxins from your body, beneficial gut bacteria perform a number of surprising functions, including:
- Mineral absorption, and producing nutrients such as B vitamins and vitamin K2 (vitamin K2 and vitamin D are necessary for integrating calcium into your bones and keeping it out of your arteries, thereby reducing your risk for coronary artery disease and stroke5)
- Preventing obesity and diabetes, and regulating dietary fat absorption
- Lowering your risk for cancer
- Improving your mood and mental health
- Preventing acne
* They improve and strengthen the immune system.
Fermentation is an ancient practice. In olden times, people fermented not because they knew it was healthy for them, but because they had to, since they didn't have refrigeration. Keep in mind that people have fermented stuff for centuries with much less sanitation than any modern-day kitchen. So although food safety is important, please don't be freaked out about it. Fermentation is a safe practice that you don't need to be afraid of.
This course includes:
- E-books with detailed step-by-step instructions and beautiful pictures - life long access to all materials
- Demonstration movies for every ferment
- Private Facebook group with one-on-one support from me, the instructor
- Start and end on your own time - take the course whenever it's convenient for you
My students are loving this course! Here are some testimonials:
"Corina does an amazing job teaching this class. A picture may be worth a thousand words but a video is better yet. Kudos to Corina, and her husband filming, for creating a fun and informative class. It shows what things look like in each stage of the process, and Corina is great at explaining each step in great detail. It was well worth the money to learn the proper way to do fermenting and not waste valuable materials and time experimenting." - Pete S.
"Loved doing this course. I have wanted to learn how to get more live and healthful foods in my body. I found the course to be easy to navigate and with valuable information. Good support and tasty results!" - Michael S.
"The No-Knead Bread is absolutely delicious, and the kids love to help make it! Corina makes the fermentation workshop so easy to navigate with her pdf and video instructions for all five recipes. The workshop's facebook group provides even more support as well as a sense of camaraderie, which boosts my confidence as I make these recipes for the first time. It feels terrific to expand the scope of my cooking. I can't wait to eat the sauerkraut which led me here in the first place!" - Allison S.
"To be honest, I thought that fermentation sounded a little bit unappetizing and very difficult. My daughter loves those kombucha drinks you get at the store, but they're outrageously expensive and contain heaven knows what. So I decided that in defense of my budget, I'd take this course and learn how to make kombucha. Well, I was STUNNED at the wide variety of foods you can preserve this way. I have been making yogurt for quite some time, but all the rest of it was new to me. And the big shock: it looks incredibly easy! The instructor is positively charming and makes the whole thing look like great fun. I can't wait to get started! I strongly recommend this course to anyone interested in saving money, traditional foods, and good health." - Daisy L.
Corina is the head honcho at Marblemount Homestead and is originally from Germany, which makes her an expert in bread, sauerkraut, cheese and beer. And chocolate. Yes, definitely chocolate.
Her passion: Teaching and inspiring earth-conscious people to live healthy, self-reliant, sustainable lives by teaching homesteading, cheesemaking and fermentation, both online and in person.
On their five-acre homestead in the beautiful Pacific Northwest wilderness, Corina and her husband Steve grow hundreds of pounds of vegetables, fruits and berries. Every year, she cans and preserves many gallons of pickles, sauerkraut, relishes, and fruit.
For over a decade, Corina has taught people all over world how to make cheese. Since they live so remotely, she has expanded her teaching in an online format. Her self-paced online cheesemaking and fermentation courses have been widely successful and rewarding!
Corina is also a certified Feminine Power Transformational Life Coach, and has midwifed incredible potential for many women she has coached one-on-one.
Corina Sahlin
marblemounthomestead@gmail.com
http://www.marblemounthomestead.com