This page will be updated frequently with the recommended merchants, tools, food/ingredients, books, and other links mentioned for the Lacto-Fermentation eBook and eCourse. (Keep scrolling to see all links and recommendations.)
Merchants
The following merchants are excellent resources for your traditional cooking needs.
Cultures for Health
Provides starter cultures, cheese-making supplies, sprouting supplies, and more. Get 15% off cultures and 10% off supplies.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Amazon.com
Amazon has an entire grocery section of natural and organic ingredients, including many of the items need for this eCourse. It’s also a great place to get appliances.
More info:
Amazon.com.
Homesteader’s Supply Co.
An excellent resource for cheesemaking supplies, kitchen appliances, and tools. Also carries a number of non-electric appliances (which are helpful if the power goes out!).
More info: Homesteader’s Supply Co.
Get basic supplies and cultures for 25% off by purchasing the Lacto-Fermentation Kit.
US Wellness Meats
On online resource for pasture-raised meats, grassfed dairy, lard, tallow, and more.
More info: US Wellness Meats
Tools and Equipment
Vegetable Ferment Master
at Cultures for Health
This fermentation jar contains an air-lock seal, allowing fermenting gases to escape while minimizing contact with the open air.Fermentation occurs faster and with less risk.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Alternative: use mason jars or crocks instead (with
adaptation).
Needed in most lessons.
Pickle Pro Airlock Fermenting Lid
at Homesteader’s Supply
This fermentation lid fits all wide-mouth canning jars. It creates an air-lock seal, allowing fermenting gases to escape while minimizing contact with the open air.
More info: Homesteader’s Supply.
Alternative: use mason jars or crocks instead (with
adaptation).
Lacto-Fermentation Kit item.
Option in most lessons.
Grolsch-Style Bottles
Useful for bottling fermented sodas and beverages.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 12 and Appendix I.
90-count Cheesecloth
at Cultures for Health
This fine-weave cheesecloth is useful in draining soft cheeses. Reusable.
More info or buy at: Cultures for Health or Amazon.com.
Coupon: TCS for 15% off cultures and 10% off supplies at Cultures for Health. May be used multiple times
Needed in lessons 3, 12, 13, 14, and 15.
Butter Muslin
Homesteader’s Supply
The same as 90-count cheesecloth. Is useful in draining soft cheeses. Reusable.
More info or buy at: Homesteader’s Supply
Lacto-Fermentation Kit item.
Needed in lessons 3, 12, 13, 14, and 15.
Berkey Water Filter
Clean water is essential to our health. Berkey water filters remove contaminants while leaving behind valuable minerals.
More info or buy at: Amazon.com or The Bulk Herb Store.
Recommended for all lessons.
Wooden Spoon
Needed for almost every baking task!
More info or buy at: Amazon.com.
Needed in all lessons.
Mixing Bowls
A small, medium and large are handy at a minimum.
More info or buy at: Amazon.com.
Needed in all lessons.
Stainless Steel Colander
Needed to obtain whey and strain cheeses. Also useful in straining stocks/broths, soaked grains/beans, and more.
More info or buy at: Amazon.com.
Needed in lessons 3, 13, and 14.
Stockpot
Helpful in straining cheeses, soaking and cooking grains/beans, making stock, cheese and large soups/stews.
More info or buy at: Amazon.com.
Needed in lessons 3, 13, 14, and 15.
Quart-size Mason Jar (wide-mouth)
Useful in soaking grains, fermentation, sprouting, and food storage.
More info or buy at: Amazon.com.
Needed in lessons 3, 9, 11, 12, 16, and 22.
Pint-size Mason Jars (wide-mouth)
Especially useful in making and storing fruit butters and condiments.
More info or buy at: Amazon.com.
Needed in lessons 4, 8, 9, and 14.
Food Processor
An excellent tool for chopping, shredding, and making various butters.
More info or buy at: Amazon.com.
Alternative: Use hand tools for chopping and shredding.
Needed in lessons 4, 9, 13, 14, 20, 22, and Appendix I.
Vitamix (High-Powered Blender)
Use to churn butter, chop small vegetables, and mill your own flour.
More info or buy at: Vitamix.com.
Alternatives: a stand-alone mill or grain cracker, or another high-powered blender such as Blendtec.
Needed in lessons 4, 9, 13, 14, 20, 22, and Appendix I.
Half-Gallon Mason Jars
Need to make water kefir. (Also useful in sprouting wheat berries.)
More info or buy at: Amazon.com.
Alternative: use two quart jars.
Needed in lessons 6, 11, 15, and Appendix I.
Gallon Jar
This large jar is excellent for bulk food storage.
More info or buy at: Amazon.com.
Needed in lessons 11, 12, 18, and Appendix I.
Potato Masher
Useful for mashing vegetables when making kraut.
More info or buy at: Amazon.com.
Alternative: use a meat hammer.
Needed in lesson 5.
Kraut Pounder
Useful for mashing fruits and vegetables when fermenting them.
More info or buy at: KrautPounder.com.
Alternative: use a meat hammer.
Needed in lessons 4 and 5.
Tea Towel
Used to cover kraut while juices are extracted. Also used to cover sourdough bread while rising.
More info or buy at: Amazon.com.
Needed in lessons 5 and 20
Small Pot
A small/medium-size pot is useful in warming small amounts of liquid, dissolving sugar for making water kefir, and cooking small
batches of food and sauces.
More info or buy at: Amazon.com.
Needed in lesson 11 and appendix I.
Sprout Screen
Helpful when straining fermented beverages (like Ginger soda).
More info or buy at: Amazon.com.
Needed in lesson 12.
Cookie Sheet/Baking Tray
Needed to catch drips when using a cheese press and bake cookies, breads, and pizza.
More info or buy at: Amazon.com.
Needed in lessons 12, 13, and 20.
Bosch Mixer
Useful in churning butter and mixing dough.
More info or buy at: Amazon.com.
Needed in lessons 14 and 20.
Natural Wax Paper
This chlorine-free wax paper is useful in preventing sticking when rolling out dough. Can also be used to shape butter and cheese, wrap sandwiches, and separate layers of cookie or bread dough.
More info or buy at: Amazon.com.
Needed in lessons 14 and 15.
Chevre Mold
at Cultures for Health
This tall, narrow cheese mold is useful in shaping soft cheeses. You will need 3-5 of these.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 15.
Chevre Mold
at Homesteader’s Supply
Used to drain and form soft cheeses. You will need 3-5 of these.
More info or buy at: Homesteader’s Supply.
Needed in lesson 15.
Stainless Steel Drying Rack
Use under a tome mold and over a baking sheet to catch whey.
More info or buy at: Amazon.com.
Needed in lesson 15.
Cast-Iron Skillet
Needed to prepare skillet meals, cook pancakes, and deep-dish pizza.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Pizza Cutter
Great for cutting pizza and pancakes.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Waffle Iron
Used to make sourdough waffles.
More info or buy at: Amazon.com.
Alternative: cast-iron waffle iron.
Needed in lesson 19.
NorPro Tinware Bread Pan
These pans are very narrow, which allows the bread
to rise up instead of out, so the bread is a much nicer shape.
More info or buy at: Amazon.com.
Needed in lesson 20.
Rolling Pin
Useful in rolling dough for pizza crust and cinnamon rolls.
More info or buy at: Amazon.com.
Needed in lesson 20
Baking Stone
Need for baking sourdough biscuits.
More info or buy at: Amazon.com.
Needed in lesson 20.
8″ or 9″ Square Baking Dish/Cake Pan
Needed for baking cakes.
More info or buy at: Amazon.com.
Needed in lesson 20
Muslin Bags
Use to contain water kefir grains while fermenting.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in Appendix I.
Plastic Strainer
Helpful in straining water and dairy kefir.
More info or buy at: Amazon.com.
Also available from Cultures for Health. Use coupon TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Alternative: remove kefir grains with a wooden or plastic spoon. Do not use metal.
Needed in Appendix I.
Ingredients
Lacto-Fermentation eCourse Kit
Most everything you need for the Lacto-Fermentation eCourse, except the Flip top Grolsch bottles.
More info or buy at: Homesteader’s Supply.
Option in all lessons.
Body Ecology Vegetable Starter
No longer available at our usual source.
Option is lessons 14 and 15.
Biena Aromatic B Mesophilic Starter Culture
This dairy-free starter contains the same organisms at the Body Ecology starter. Useful for finishing water kefir and as a dairy-free starter culture for cheeses and cultured dairy.
More info: Homesteader’s Supply.
Lacto-Fermentation Kit item.
Needed in lessons 14 and 15.
Water Kefir Grains
Needed to create water kefir, a natural soda.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lessons 10 and Appendix I.
Natto Spores
Needed to make natto (a fermented soy food).
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 13.
Tempeh Starter
Needed to make tempeh (a fermented soy food).
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 13.
Sourdough Starter
Used to make sourdough bread, pancakes, and waffles.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lessons 19 and 20.
Dairy Kefir Grains
at Cultures for Health
Necessary for making dairy or coconut milk kefir.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 3
Dairy Kefir Grains
at Homesteader’s Supply
Necessary for making dairy or coconut milk kefir.
More info or buy at: Homesteader’s Supply.
Lacto-Fermentation Kit item.
Needed in lesson 3.
Danisco MA 11 Mesophilic Cheese Starter Culture
Needed to make semi-soft and fresh cheeses.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 15.
Danisco Mesophilic Direct Set Starter 4002
Needed to make semi-soft and fresh cheeses.
More info: Homesteader’s Supply.
Needed in lesson 15.
Double-Strength Liquid Vegetable Rennet
at Cultures for Health
This gluten-free, non-GMO Double-Strength Vegetable Rennet is essential for cheesemaking and some cultured dairy products.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lessons 14 and 15.
Double-Strength Liquid Vegetable Rennet
at Homesteader’s Supply
Another option for vegetable rennet. Essential for cheesemaking and some cultured dairy products.
More info or buy at: Homesteader’s Supply.
Needed in lessons 14 and 15.
Villi Yogurt Starter
Needed to make room-temperature cultured yogurt.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 14.
Kombucha Scoby
Needed to make kombucha.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in lesson 11.
Real Salt
This unrefined sea salt is high in trace minerals and imparts a wonderful flavor.
Alternatives: Himalayan Sea Salt or Celtic Sea Salt.
Needed in most lessons.
Sucanat or Rapadura
Unrefined sugar cane, a natural sweetener. Used to make flavored cream cheese, water kefir, and baked goods.
More info or buy at: Amazon.com.
Needed in lessons 3, 10, 15, 17, 19, 20, and Appendix I.
Pecans
Needed to make chutney. Also a delicious addition to many baked goods.
More info or buy at: Amazon.com.
Needed in lesson 3.
Raisins
Needed to make chutney. Also useful in flavoring water kefir.
More info or buy at: Amazon.com.
Needed in lesson 3 and Appendix I.
Anise Powder
Needed to make your own Chinese five spice powder.
More info or buy here.
Needed in lesson 3.
Cloves (ground)
This culinary spice pairs well with cinnamon and nutmeg. It is also needed to make homemade Chinese five spice powder.
More info or buy here.
Needed in lessons 3 and 11.
Fennel Seed Powder
Needed to make your own Chinese five spice powder.
More info or buy here.
Needed in lesson 3.
Pomona’s Pectin
A natural pectin derived from citrus fruit peels. Used to thicken jams and preserves.
More info or buy at: Amazon.com.
Needed in lesson 3.
Raw Honey
A nutritious sweetener, honey that has not been heated over 117 degrees is loaded with amylases, enzymes that digest carbohydrates.
More info or buy at: Amazon.com.
Alternative: local raw honey is the best option, when possible.
Needed in lessons 3, 4, 8, 11, 20, and 23.
Bay Leaves
Enhances the flavor of roasts, soups, stews, stocks and vegetable dishes.
More info or buy now.
Alternative: Amazon.com.
Needed in lessons 4, 6, 16, and 17.
Naturally Fermented Soy Sauce
This naturally brewed soy sauce is used to flavor natto and other foods.
More info or buy at: Amazon.com.
Needed in lessons 5 and 13.
Maple Syrup, Grade B
A natural sweetener, rich in trace minerals.
More info or buy at: Amazon.com.
Needed in lessons 6, 8, 15, 19, 20, and 23.
Dill Seed
Used to add flavor to pickles, relish, and condiments.
More info or buy now.
Needed in lessons 6, 7, and 8.
Red Chili Flakes
Especially useful in pickling veggies and making relish.
More info or buy now.
Needed in lessons 6, 7, and 11.
Mustard Seed
Used to add flavor to pickles, relish, and pickled meats.
More info or buy now.
Needed in lessons 6, 7, 11, and 16.
Turmeric
This anti-inflammatory herb adds flavor to vegetable and meat dishes.
More info or buy now.
Needed in lessons 6, 7, and 16.
Mustard Powder
Useful in pickling vegetables and making condiments.
More info or buy now.
Needed in lessons 6, 8, 9, and 16.
Pickling Spice
Useful in pickling vegetables and meat.
More info or buy now.
Needed in lessons 6, 9, and 17.
Cayenne Powder
Useful in making condiments and savory dishes.
More info or buy now.
Needed in lessons 8 and 19.
Allspice Powder
Useful in making condiments and baked goods.
More info or buy now.
Needed in lessons 8 and 20.
Blackstrap Molasses
The most concentrated
molasses, rich in flavor and minerals.
More info or buy at: Amazon.com.
Needed in lessons 8, 10, 11, and 19.
Extra-Virgin Olive Oil
This cold pressed, 100% Extra Virgin Olive Oil, is made from hand-harvested olives grown on a family farm in California.
More info or buy at: Chaffin Family Orchards.
Needed in lessons 8, 9, 15, 19, and 20.
Chana Dahl
An option for making hummus. These beans are smaller and darker
skinned that garbanzo beans.
More info or buy at: Amazon.com.
Option in lesson 9.
Roasted Sesame Tahini
Made from toasted sesame seeds, tahini is needed to make hummus.
More info or buy at: Amazon.com.
Alternative: may use unroasted tahini instead.
Needed in lesson 9.
Piloncillo and Panela
Solid cakes or cones of Rapadura/Sucanat. Can be dissolved or grated for use in baking.
More info or buy at: Amazon.com.
Option in lesson 10.
Mineral Drops
Use to fortify water and water kefir with natural minerals.
More info or buy at: Amazon.com.
Option in lesson 10.
Stevia (liquid)
Stevia drops work well in tea, coffee, salad
dressings, and natural sodas.
More info or buy at: Amazon.com.
Needed in lesson 10.
Green Tea Bags
Needed to make green tea kombucha.
More info or buy at: Amazon.com.
Needed in lesson 11.
Black Tea Bags
Useful in flavoring kombucha and pickling vegetables.
More info or buy at: Amazon.com.
Needed in lessons 6 and 11.
Pinto Beans
An option for making bean paste. Also useful in bean-based main dishes.
More info or buy at: Amazon.com.
Needed in lesson 13.
Red Beans
Another option for making bean paste. Also useful in bean-based main and side dishes.
More info or buy at: Amazon.com.
Needed in lesson 13.
Wild Salmon
Needed to make pickled salmon.
More info or buy at: US Wellness Meats.
Needed in lesson 16.
Grass-fed Beef Brisket
Needed to make corned beef.
More info or buy at: US Wellness Meats.
Needed in lesson 17.
Chuck, Round or Shank Roast
An option for corned beef.
More info or buy at: US Wellness Meats.
Needed in lesson 17.
Hard Red Wheat
Mill into whole wheat flour for making bread, pastas, crackers, and foods that benefit from heartier, denser flavors and texture.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Hard Red Wheat Flour
This whole wheat flour has been ground from red wheat berries.
More info or buy at: Amazon.com.
Alternative: King Arthur 100% Whole Wheat or Arrowhead Mills 100% Whole Wheat.
Needed in lessons 19 and 20.
Hard White Wheat Berries
Mill to make whole wheat flour.
More info or buy at: Amazon.com.
Alternative: buy flour that has already been ground (but fresh is best!).
Needed in lessons 19 and 20.
Hard White Wheat Flour
This flour is made from hard white wheat berries.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Spelt Flour (sprouted)
A great alternative to wheat in baked goods.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Spelt Berries
An excellent choice for creating sprouted flour.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Aluminum-free Baking Powder
The best (and safest) baking powders are free of aluminum and GMOs.
More info or buy at: Amazon.com.
Alternative: Bob’s Red Mill Baking Powder.
Needed in lessons 19 and 20.
Coconut Oil, unrefined
A traditional cooking fat, excellent for baking, sautéing, and frying.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Vanilla Beans
Use vanilla beans to make your own vanilla extract.
More info or buy now.
Follow Wardee’s instructions for making vanilla extract.
Needed in lessons 19, 20 and Appendix I.
Cocoa Powder
Needed for flavored cream cheese and cakes.
More info or buy at: Amazon.com.
Needed in lessons 19 and 20.
Evaporated Cane Juice
With it’s fine crystals and mild taste, this natural sugar is the most like white sugar.
More info or buy at: Amazon.com.
Option in lesson 20.
Teeccino
An instant coffee substitute, Teeccino comes in a variety of flavors.
More info or buy at: Amazon.com.
Needed in lesson 20.
Coconut Butter/Coconut Cream
Used to create delicious frosting.
More info or buy at: Amazon.com.
Alternative: Coconut Cream Concentrate from Tropical Traditions.
Needed in lesson 20.
Fermented Cod Liver Oil
Rich in vitamins A and D, this recommended supplement provides essential fatty acids.
More info or buy at: RadiantLife.com or Amazon.com.
Recommended in lesson 21.
Organic Grape Juice
Choose organic juice when making water kefir will to avoid damaging the starter culture or the culturing
process with pesticide residues.
More info or buy at: Amazon.com.
Needed in Appendix I.
Additional Reading
Simple Food {for Spring}
This ebook utilizes the abundance of spring vegetables to create 28 grain-free recipes, including salads, dressings, mains, sides, and sauces.
More info or buy at: Nourishing Days.
Mentioned in lesson 6.
Nourishing Traditions
The ground-breaking cookbook by Sally Fallon includes well-researched information and an abundance of recipes prepared using traditional methods.
More info or buy at: Amazon.com.
Mentioned in lesson 11.
The Complete Idiot’s Guide to Fermenting Foods
This book, authored by Wardee Harmon, includes over 100 delicious recipes for all types of fermentations.
More info or buy at: Amazon.com.
Mentioned in lesson 17.
The Art of Making Fermented Sausages
Everything you need to know to make fermented sausages at home.
More info or buy at: Amazon.com.
Mentioned in lesson 17.
Charcuterie: The Craft of Salting, Smoking
This practical book teaches exactly how to make cured meats, pickles, and preserves. Includes 125 recipes.
More info or buy at: Amazon.com.
Mentioned in lesson 17.
Meat Smoking and Smokehouse Design
This book explains the differences between grilling, barbecuing and smoking. It also includes information on smokehouse design (including over 200 construction diagrams and photos that cover most methods).
More info or buy at: Amazon.com.
Mentioned in lesson 17.
Other Links
Getting Started
- Private Member Area
- Get Access To The Fundamentals II eCourse Videos
- “Traditional Cooking School by GNOWFGLINS”
- “The Complete Idiot’s Guide to Fermenting Foods”
- Erin from “Traditional Cooking School by GNOWFGLINS”
- Jami from “Traditional Cooking School by GNOWFGLINS”
- “Fundamentals I eCourse”
- “Sourdough A to Z eCourse”
- “Cultured Dairy and Basic Cheese eCourse”
- “Local Harvest”
- “Real Milk”
- “Resources”
- “Craigslist”
- “Freecycle”
- “Cultures for Health”
- “Homesteader Supply”
- “this blog post”
Lesson 1
Lesson 2
Lesson 3
Lesson 4
- None
Lesson 5
- None
Lesson 6
Lesson 7
- None
Lesson 8
- None
Lesson 9
Lesson 10
Lesson 11
Lesson 12
- None
Lesson 13
- None
Lesson 14
Lesson 15
- “scones”
- “creamy salad dressing”
- “homemade herbed seasoning salt”
- “Chocolate Torte with Citrus Yogurt Cheese Frosting”
- “cream cheese frosting”
Lesson 16
- None
Lesson 17
- None
Lesson 18
Lesson 19
- None
Lesson 20
- “croutons”
- “blog post”
- “phytase”
- “health benefits of sourdough”
- “King Arthur chocolate sourdough cake”
- “go online”
- “coconut cream concentrate”
- “Soaked Spice Cake with Nutty Raisin Topping”
- “Dark Chocolate Frosting”
- “homemade yogurt cheese”
- “Chocolate Torte with Citrus Yogurt Cheese Frosting”
- “Vitamix”
Lesson 21
- None
Lesson 22
- None
Lesson 23
Questions?
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