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.

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:

• Mermaid Sauerkraut with hijiki or wakame seaweed and sea salt
• Pickles, Pickles, Pickles galore (Need I say more?)
• Spicy Turmeric Chi with Napa cabbage and turmeric — one of the most powerful anti-inflammatory foods on the planet
• Tangy Coleslaw with daikon radish and fresh grated ginger
• Apple Cider Vinegar Super Tonic to boost immunity and fight infectious diseases, like the common cold
• Haymaker's Switchel — so yummy! this old-fashioned punch made with maple syrup and fresh berries
• Classic Kimchi You already know you love it! This version is my favorite tried-and-true standard.
• Pomegranate Yogurt Bowl with creamy yogurt you made yourself at home, with love. Yep, you can take all the credit!
• Tzatziki Sauce to drizzle on pretty much anything because it’s so tangy and tasty. Don’t worry; I won’t judge!
• Non-Dairy Sweet Macadamia Cheese. Vegan? Dairy-free? Welcome back to the land of cheese that you can eat! (Warning: It’s so gourmet, your dairy loving friends might eat the whole batch!)
• And other irresistible goodies like tempeh, miso, kombucha, and Idlis. Have you tied Idlis yet? They are fluffy puffs of deliciousness…

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.

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.

• Experience better moods.
• Help your body finds its natural, healthy weight.
• Experience GREAT digestion on the regular.
• Keep most disease at bay by doing your part to combat inflammation.

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