Fermenting in 2023
Huge sale to learn something new; resurrection and new leadership of the Nerds
Well hello, we admit things have been silent, we thought it would be fun to share a little about what we’ve been up to, from the two of us. If you have read our first book Fermented Vegetables. You will recognize the use of sharing in both of our voices.
Christopher writes: It’s been a minute since I have shared a fermentation story that only a nerd would love and as I write this, I question all of my excuses. The truth is the economics of being an author full-time, especially a cookbook author, is tough. When you take that x2 (Kirsten and I) as a couple we had to pivot during COVID to make things work and that was building The Fermentation School. It’s been a labor of love but now over a dozen women’s courses are up and we have thousands of students. I stepped back and it has become a women-owned and women-led B Corporation supporting the voices of independent creators to empower learning. During the pandemic people had time to kill and learning how to ferment seems to have been a thing many thought they could and did do. Now people seem to be focusing on just getting buy with rising prices. The economics of publishing and online courses are changing and we are pivoting again. I have taken an opportunity to join the leadership team of my favorite local music and arts non-profit. I start full-time as COO of the Peter Britt Music and Arts organization next week. Ironically, by stepping away it will probably mean I will contribute more to the Ferment Nerd because one consistent truth over the past 33 years is that if Kirsten wants me to do something I find the time to do it. Until my next piece stay safe out there.
Kirsten writes: This Ferment Nerds letter has been Christopher’s project and so you haven’t heard from me in this space. I have been spending much of my time on the back end of building an online learning community — definitely not something I ever thought I would be doing. I am having fun though. I love lifting other’s voices in this space. As such it isn’t fair to keep our once a year sale from you. Until midnight Pacific Time on Monday, November 28 every course is 50% off with coupon code: 12FERMENTS.If you want to share the fun with gift courses for your friends or family. Access that option here.
I’ve made it simple for our courses click on the links and the discount will already be in place. (Do keep reading past this little list….)
Mastering Fermented Vegetables $78.00 >> $39.00
Learn to Make Fermented Hot Sauces $35.00 >> $17.50
Complete Veggie Bundle (Hot sauce and Fermented Vegetables) $90.00 >> $45.00
30-Day Fermentation Challenge $49.00 >> $24.50
How to Make Vinegar at Home $119.00 >> $59.50
Complete Vinegar Making Bundle with Jori Emde $180.00 >> $90.00
Fermented Garlic, Garlic Honey, Black Garlic $40.00 >> $20.00
How to Make Tempeh from Scratch $119.00 >> $59.00
How to Make Miso $54.00 >> $27.00
Flower Power $35.00 >> $17.50
Learn to Ferment Sauerkraut and Pickles $35.00 >> $17.50
Learn Tempeh (with me) and Tofu with Mara King $128.00 >> $64.00
As our day to day has shifted I decided to slowly take over this community space of fermentation enthusiasts. Many of you have watched our public journey with fermentation for nearly 10 years now. Thank you!
I am thinking that as the calendar rolls into 2023 (how is that possible??) I would start writing to you about fermenting vegetables and other nerdy-fermenty things in the kitchen.
I hope you continue on this journey with us for 10 more years.
I look forward to sharing more soon.
Cheers,
Kirsten and Christopher
Our books: Fermented Vegetables, Fiery Ferments, Homebrewed Vinegar, The Big Book of Cidermaking, and Miso, Tempeh, Natto and other Tasty Ferments