Fermented Foods 101 with Summer Bock, Fermentationist™

The Step-by-Step “How-To” for Creating the Healthiest Fermented Foods on the Planet

There’s a difference between fermented foods you buy at the store and fermented foods you make yourself. A BIG difference.

Raw fermented foods have the power to revive and restore like no other foods.

But the problem with store-bought ferments is that you don’t know exactly how they were made.

Many are made in plastic which leaches endocrine disruptors. Or they may say that they are teeming with live cultures on the label, when in fact, they're flash pasteurized. Plus, most fermented foods you buy in the store are made using industrial food processing methods that do not emulate the traditional ways that transforms food into glorious gut rebuilding goodness.

Now imagine for a minute the difference between a store bought ferment with questionable labeling, production, and shipping practices and a small batch ferment that you KNOW contains the highest quality probiotics.

Which do you think tastes better? Which do you think provides the recently-discovered health benefits that are making scientists get giddy over what we're learning about the gut microbiome?

ANSWER: The ones I'm going to teach you how to make.

I've won three national awards for my sauerkraut flavors with Alice Waters, the famous celebrity chef restaurateur as one of the judges. I've worked for over a decade perfecting the tastiest and healthiest foods that are the richest in probiotics.

When you learn my techniques for making them yourself, you’ll be able to make ferments at home that taste better than anything you can buy at the store.

Here is where I see most people start and stop… On their first few attempts to make a ferment themselves, they risk mold, mistakes, and failures. After one ruined batch most people just give up and miss out on all the probiotic potential!

Not only that, but some ferments need a little TLC (just like you and me)! The temperature at which you store them matters. The container you use to make them in matters. Even where you store them while they’re bubbling away and getting ready for you to gobble up totally changes the flavor. If the conditions aren’t right, you’ll miss the chance to optimize your fermented creations ability to pass the maximum health benefits on to you.

Don’t worry. It’s much, much easier to make them correctly than you might think — but unless you know the very best techniques for making a perfect batch, you’ll miss the mark.

The truth is that making fermented foods isn’t difficult, time consuming, or dangerous — if you have someone walk you through the best recipes, tricks of the trade, and techniques.

And then, voila! You get to enjoy all the rewards of a balanced microbiome, including more energy, better sleep, a Fort Knox immune system, and my favorite of all, the famous Golden Doodle. (No, it’s not a dog. Yes, it’s as glamorous as it sounds!)

If you like the idea of kicking back on the weekend and making a big beautiful batch of:

Then you're going to absolutely LOVE this course!

Want to make these recipes for maximum deliciousness and gut balancing goodness?

You need someone who has done all the legwork for you and can show you how it’s done.

That’s where I come in. I’ve asked all the questions, done the research, and figured out the best foods for you to make at home. I read textbooks on industrial fermentation, microbial endocrinology, and gut ecology. I read the latest research on probiotics contained in fermented foods and know everything they can do for you.

I started my own three-time award winning gourmet sauerkraut company with only $21 in my pocket. I got my bachelor’s of science degree with a focus on microbiology.

I healed my own gut with fermented foods.

I am also the founder and head instructor of the Fermentationist™ Certification Program™, where students (usually health coaches, wellness practitioners, fermentation enthusiasts, or people who want to start a fermented food business) learn how to make these ferments and apply them to specific health challenges.

But most importantly, I have taught tens of thousands of people to turn their kitchens into a DIY “probiotic factory.”

There are very few people with more hands-on experience using fermented foods for healing than I have. I’m both proud and humbled to have this expertise. Simply put, I know the gut. I know microbes.

And I want to teach you exactly what to do to make these superfoods at home. Now, while I am a microbiologist and a fact hound, I’m going to spare you the extensive science and details about which particular probiotic strain does what. I’ll get straight to the point and show you how to make these ferments so you can get started right away.

For years, my customers have asked me to make a comprehensive training on the most healing ferments. Fermented Foods 101 is the program I’ve spent 10 years perfecting.

Introducing: Fermented Foods 101

This self-paced course includes:

  • Step-by-Step instructions for the 15 most healthy ferments so you can get food-based probiotics into your gut (and other health benefits)
  • Fun videos, gorgeous fresh veggies + aromatic spices = true love. Join me in my kitchen as I walk you through how to chop, mix, and party like a nutrition nerd!
  • Recipes and variations so you can make flavorful ferments your whole family will love... (Except maybe your grumpy uncle Al.)
  • How-to videos for each ferment so you can watch me make it and follow the traditional process yourself.
    So THAT’S how it’s done…. No more ruined batches! Buh-bye mold!
    Hallelujah!
  • Bonus videos to teach you how to avoid mold, make a tasty brine, and even show you how to create your own soon-to-be famous family recipe masterpieces.

    You’re going to love the bonus expert interview with Donna Gates, queen of the modern-day fermentation revival and the international best-selling author of The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity… Along with the bonus video featuring pickle master, highly-successful fermented food business owner, and all-around rockstar, Alex Hozven.

This online program is for you if you are a:

  • Do-it-yourselfer who loves being competent and self-sustainable.
  • Home cook who likes exploring flavors and interesting foods to delight your family and friends.
  • Healer who loves knowing which foods unlock the greatest health benefits.
  • Parent who wants to nourish the microbiome of your children so they don’t get sick as often and grow up with a competitive advantage.
  • Person who wants to skip the store-bought ferments that don’t work half as well.

What you get in the
Fermented Foods 101 program:

(everything is downloadable)

  • Step-by-Step instructions ($97 value)
  • Recipes and variations ($98 value)
  • Bonus Trainings ($300 value)
  • Fifteen how-to videos ($450 value)
  • TOTAL VALUE: $945

 

For $97, you’ll get everything you need to make 14 ferments — that’s only $6.93 per module… plus, you get dozens of my favorite “foodie” recipes on top of that!

What you will learn to make:

Lacto-Ferments with Sauerkraut

Kimchi

Miso

Apple Cider Vinegar

Red and White Wine Vinegar

Pickles & Brine

Yogurt

Injera

Non-Dairy Cheese

Kombucha

Idlis

Tempeh

Kefir (Dairy and Water)

Plus two more modules and your bonuses!

 

There is nothing better to restore gut health than fermented foods.
Period.

Fermented foods are delicious, and for some that’s enough reason to eat them. But functional ferments like the ones you’ll learn to make in Fermented Foods 101 are loaded up with health benefits you need for homeostasis — the state of perfect balance in the body.

Yet, so many people’s guts are missing this essential microbiome balance so they are in a constant cycle where their digestive tract stays in a constant swollen, inflamed, and leaky state. That’s what happens after years of antibiotic overuse, high-stress, high-cortisol levels, emotional pressure, and decades of processed, industrialized, chemicalized, and dead foods.

It’s not your fault. Almost all of us are in this boat to some extent.

Landmark studies show that every time you take antibiotics, you make it more difficult to restore your native gut habitat with a healthy balance of flora.

I want to teach you how to take the proper steps so that you can prevent chronic gut-based illness such as diabetes, obesity, autoimmune disorders, allergies, asthma, and all these other crazy things that are associated with having the wrong bacteria growing in your gut.

When you enroll in Fermented Foods 101, you’ll learn how to make the foods that help resolve the common issues that come from gut imbalance. At the same time you'll learn to incorporate these beautiful and ancient traditional foods into your daily diet.

When your biome is balanced, you’re more likely to:

“Summer is a natural educator. Her educational background is impressive and she is in full command of her facts. Her casual approach is inviting and the information nothing short of life-saving.”

— Lori Lively, Event Coordinator at Marlene’s Market - Seattle, WA

“I am so excited to be here and grateful for all the information you are sharing. I know I will gain a great deal of information about gut health from your discussions, which will ultimately help me.”

— Sara

“...My biggest success was just actually TRYING fermenting. I had wanted to for more than a year – bought a book to explain, listened to inspirational explanations of healing the microbiome, but just could never bring myself to do it. I think it SCARED me. But when I watched you actually DO it and explain why and how to keep mold away, I felt inspired! I have made and eaten many of my own fermented veggies now – I feel competent and confident about my sauerkraut and am trying other kinds, as well...Thanks for the inspiration!”

— Carla

“I really liked learning the various ethnic fermented foods. It's amazing that fermentation has been used by so many cultural groups. It just goes to show that ‘modern’ isn't always ‘best.’ … I know that fermented foods will have a major place in my new health regimen.”

— Jacqui

"Oh my gosh, Summer is a wealth of knowledge, which is awesome ... I think it's so important to learn this information."

— Jenny Pandol, Health Coach, Certified Fermentationist

I just checked my watch...the time to start fermenting is now!

Only $97

YES! I want to woo my friends with my ferments!

The sooner you start making these crave-worthy fermented foods, the sooner you can reap the benefits of their power!

Meet the Founder & Lead Instructor

Summer Bock is an Herbalist & Master Fermentationist™ who guides people to experience a deeper level of healing.

Her mission is to create a culture where true gut healing is easily accessible. She is a three-time Good Food Award™ winner for her sauerkraut recipes.

A skilled herbalist with a background in microbiology, she is certified in Integrative Nutrition through Columbia University and a graduate of the Institute of Integrative Nutrition. Alongside the Fermentationist™ Certification Program, Summer has created great health results for her clients with her signature programs The Probiotic Power Cleanse and Gut Rebuilding.

Despite the fact that healing foods are ten thousand centuries old, the big wellness and health coaching programs are behind when it comes to fermentation and gut ecology. Summer learned it through years of higher education, personal experience, regular research, running her own gourmet sauerkraut company (she has since sold her interest in the company, but it continues to thrive), and through years of working with clients. She’s now making this powerful healing knowledge available to you.