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The remaining classes for the Nourished Kitchen upload.Nourished Kitchen: How to Ferment AnythingEver wondered why yogurt is so good for you?  Want to build immunity and enhance digestion through real, whole foods?   Learn how to prepare enzyme-rich fermented foods, yogurts, condiments, salsas and chutneys in your kitchen with over 50 video tutorials,  100 recipes and 60  tutorials, plus the free 36-pg e-book Get Cultured: Probiotic Recipe from the Nourished Kitchen.http://nourishedkitchen.com/ecourse/ferment-anythingWhy you need more fermented foodsDid you know that fermentation increases the vitamins naturally present in the food you eat?  Or that bread leavened through sourdough fermentation is richer in folate than regular whole wheat bread?  Or that fermented foods are rich in vitamin K2 – a known cancer fighter?  Fermented foods are essential to health – and lacking in most modern diets.  The simple act of fermentation increases the vitamins and food enzymes found in dairy products, grains, legumes, vegetables and fruits – increasing both nourishment and flavor.  Fermented foods are also rich in probiotics – beneficial bacteria that build immunity, improve digestion and keep you healthy.   Fermentation also decreases the sugar content of foods which is great for those watching their carbohydrate intake.Fermented Foods You’ll Learn to MakeWith this 13-installment multimedia class, you’ll learn to ferment anything.  Preindustrial societies typically ate cultured and fermented foods with nearly every meal – a boon to their health, a bolster to their immunity and a practice that enabled them to safely store foods for months or even years without refrigeration; moreover, fermented foods provided concentrated sources of nutrients as the fermentation process actually increases vitamin content of the foods we eat.  In this series, you can tap into the that traditional knowledge and learn to ferment all sorts of foods.Fermented & Cultured Dairy: Greek- and Bulgarian-style yogurt, fil mojlk, kefir, sour cream, bonny clabber, clabbered cream, yogurt and kefir cheese, farmers cheese, cultured butter, buttermilk.Dairy-free Coconut Ferments: coconut yogurt, young coconut kefir.Probiotic Beverages & Tonics: kombucha, water kefir, beet kvass, rejuvelac, wild cider and mead, natural sodas, probiotic herbal tonics.Condiments & Relishes: Lactofermented mustard, mayonnaise, ketchup and barbecue sauce, pickle relish, horseradish, salsa and hot chili sauce.Fruits, Chutneys, Fruit Butters & Jams: Preserved lemons, lactofermented fruit chutneys, fruit butters and jams.Sauerkraut & Shredded Vegetable Ferments: Basic cabbage ferments, pickled greens, sauerruben, gingered carrots.Brine Pickling & Whole Vegetable Ferments: Sour pickles, sweet pickles, pickled garlic, pickled beets.Naturally Cured Meats & Fish: Corned beef brisket, bacon, gravlax, anchovies.Fermented Legumes & Naturally Fermented Soy: natto, tempeh, Japanese-style miso bran pickles, fermented bean paste.Sourdoughs & Naturally Leavened Baked Goods: sourdough starter, gluten-free sourdough starter, sourdough bread, gluten-free sourdough bread.