Mould-Free

Fermentation

Everyone deserves good microbes without mould.

Eating fermented foods with live microbes is not an option. It's essential for flourishing.

Every thriving population in the past consumed fermented food whether it be fermented grains, vegetables, fruit, dairy, legumes, or meat. These populations were likely unaware that fermenting microbes liberate nutrients, produce new nutrients, and activate disease-fighting compounds, not to mention all the benefits from good microbes in the body.

Let's take our lead from past generations. They had food right.

Live microbes from fermented foods

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Probiotics are like tourists. They don't belong to the body; they only pass through. We need a new supply daily.

Fermented food without visible and invisible mould, please.

Mould requires oxygen.

Yes, submerging vegetables under a brine restricts oxygen, but mould still develops on the interface of brine and oxygen.

Skimming mould isn't enough to ensure healthy ferments as it leaves hyphae, root-like projections from surface mould.
Drs. Bruno Pot and Frédéric Leroy, food microbiology specialists at the Vrije Universiteit Brussels, warn:

"Moulds can make mycotoxins which can make one very sick and any visible contamination should ring bells! It is not wise to scrape them off, as often they have produced toxins already, left spores or will remain present through their 'roots' which most of the time are not visible."

Harsch crocks or wire bail jars accommodated with an airlock create a completly closed anaerobic system. This changes everything, including mould growth and flavour.

Learn to ferment without mould, no babysitting required. Let's begin with vegetables.

Introduction to Vegetable Fermenation Course

Learn what Sarah teaches in her in-person workshops, using airlock-adapted bail and clamp jars to completely restrict oxygen. No oxygen equals no mould!

Replay the video as many times as needed in the comfort of your home until the why's and how's of vegetable fermentation sink in and you have your jars filled. Past attendees of the in-person workshop wish they could replay the presentation. Well, here's a video to serve that purpose.

This course includes a hardcopy of Sarah's 42-page manual, Introduction to Vegetable Fermentation, mailed right to your door.

Play Video

Bundle the video with jars for a quick start towards mould-free fermented foods.

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