Fermentation Learning On Sale
Skills! Experience! Beauty! Connection! Flavor! Craft!
There are stories, the kind you don’t remember because you were too young. The kind that your parents tell and laugh and you might roll your eyes because you have heard it a lot. You can’t even add your own spin on events because your lack of memory holds nothing to their version of what happened, no doubt influenced by that unreliable filter of time.
One such story my mother used to tell, especially after I began to sell fermented vegetables at our local market, was that I went door to door one afternoon trying to sell pickles to neighbors. This is all I know because, at this point, she would laugh. Clearly, I was destined for this work. (I inserted my eye roll here.) I don’t know how old I was. I don’t know whose idea it was. Did I ever find a buyer? And I don’t know how I had a jar of pickles to sell. I am fairly confident that they were not home-fermented.
I suspect the pickle sales had been my mother’s idea because I do remember when I was in fourth grade, she convinced me to sell ball-point pens door-to-door to make spending money. She’d found an ad in a magazine for superhero pens, in 3-packs, that you could buy in bulk for your organization to sell as a fundraiser. The thing was, there was no organization, just me. We had a finite quantity of neighbors. I quickly saturated the market. The pens, however, seemed infinite. I remember her taking me downtown to sell pens to passersby. I remember feeling uncomfortable, which gave way to misery. And I believe any salesperson spirit I may have had was used up then and there.
Maybe my mom was trying to prepare me for a time in the distant future when being a writer slowly shifted. Over the years I have seen my work go from writing books that found their homes via thousands of small bookstores to “a creator” who hustles books, writing and classes. Making a living from sales.
So here I am. I am setting up a small table with a vintage German tablecloth (that was on tables in my home when I was supposedly selling pickles) of my offerings. Please browse. My online courses on sale for 40% at The Fermentation School. Follow these links, which are automatically discounted through Monday, Dec 2. (The code is HOLIDAY40GO for other courses).
Courses, books and subscriptions make great gifts. Look for our books at your local bookstore, or our online affiliate bookshop (more links below), which is offering free shipping this weekend.
Courses
Mastering Fermented Vegetables: How to Ferment Vegetables $78 -> $46.80
Learn to Ferment Sauerkraut and Pickles $35 -> $21
Your 30-day Fermentation Challenge $49 -> $29.40
Master Fermented Garlic: Fermented Garlic Honey, Lacto-fermented Garlic, and Black Garlic $40 -> $24
Learn to Make Fermented Hot Sauces $35 -> $21
How to Make Vinegar at Home $119 -> $71.40
Mastering Tempeh: How to make tempeh from scratch $119 -> $71.40
How to Make Miso: Introduction to Fermenting Miso & Amino Tasty Pastes $54 -> $32.40
Flower Power: Foraging for Wild Yeast $35 -> $21
Master Vegetables and Hot Sauce Bundle $93 -> $55.80
Complete Vinegar Making Bundle $185 -> $111
Two Miso classes (Meatso by Meredith Leigh and Miso by Kirsten) $84 -> $50.40
Plant-Based Protein Bundle: Make Tofu and Tempeh $128 -> $76.80
Books
Fermented Vegetables 10th Anniversary Edition
Miso, Tempeh, Natto and Other Tasty Ferments
At Home
After the weeks of rain, we have brilliant blue skies and deep dark nights with so many stars. With this comes colder weather. I have enjoyed all the bejeweled mornings as sun strikes icy limbs, grass stalks, fallen leaves, and fir needles. It is only a moment as these tiny prisms cast light in color and sparkle. The sun rides low in the southern sky, and there are many shaded areas; in these, the crystals don’t melt but grow.
Enjoy all the beauty in your world today. Thank you for being here.