The Ultimate Guide To Fool-Proof Fermentation
Easily ferment ANY vegetable or ingredient with these 28 “fool-proof” fermentation projects
- Simplified Science To Remove Fear & Overwhelm
- From Complete Beginner to Advanced Projects
- Flavor-Tested Recipes Your Family Will Love
- LIVE Troubleshooting Q&A with Mike
5k Happy Customers
|
- Immediate Access
SIMPLIFIED SCIENCE
BUILDS CONFIDENCE
30 DAY MONEY BACK GUARANTEE
100% REMOVES OVERWHELM
Subscribers
Followers
Followers
You Don’t Need A Degree In Microbiology
To Ferment Delicious And Nutritious Food At Home
Fermentation is weird. You’re cultivating a living organism, which is a totally different experience compared to cooking a regular meal at home.
When you’re cooking you get instant results…
But with fermentation it forces you to build more of a relationship with the ingredients and trust in the magic of microbes.
Which scares most people from trying
fermentation projects at home.
Which scares most people from trying fermentation projects at home.
After spending the last 10+ years cracking the code to fermenting food at home, plus the feedback I’ve gotten on over 50 Million views on my fermentation YouTube videos…
I know firsthand how challenging fermentation projects can be.
The funky smells… The fear of making your family sick…
Fermentation is a vast world and there are a lot of different recipes and processes.
To make matters worse, most of the information you find online or in fermentation cookbooks is either way too technical or gives conflicting information.
Which Is Why I Created This
Fool-Proof Fermentation System
Which Is Why I Created This "Fool-Proof" System
This cookbook and companion video course are designed to take the mystery and fear out of your fermentation projects and show you a simplified approach to fermenting incredibly flavorful food at home.
With 28 recipes that increase in complexity, we’ve spent the last year flavor-testing these recipes and perfecting each ingredient and timeline. (Plus nearly a decade of experimenting on my own)
Which will not only unlock an entirely new level of complex, bold, and funky flavors in your kitchen…
But also help you gain a deeper understanding of what’s actually happening inside your fermentation projects.
Giving you the confidence and skills to easily ferment ANY ingredient you find in your grocery store or garden.
Introducing…
The Complete Fool-Proof Fermentation System
Digital Cookbook + Video Course + LIVE Troubleshooting Q&A
Get a simple breakdown of what’s actually going on inside your jars (So you can easily adjust on the fly and never ruin a fermentation project again)
Get visual and taste cues that tell you exactly when your ferments are ready – Plus a special LIVE Troubleshooting Q&A with Mike if you join during this launch
Get step by step instructions with exact salt formulas and fermentation timelines to guarantee a funky and delicious final flavor that tastes great
From spicy sauerkraut, to classic kimchi, to sourdough bread and butter… You’ll get all my favorite and FUN fermentation projects the entire family will love
Check out what other home cooks are saying:
J.E.
★★★★★
I've made the sauerkraut, sriracha, and kim chi, and all were absolutely awesome, turned out better than my highest expectations. Thanks for the easy to follow recipes!
Piwackit Pepper
★★★★★
I've caught the obsession and I love it! Did the kraut over christmas and chowing down now OMG, what a success.... its crazy inspiring. Your teaching is responsible for my confidence to go forward from canning. I am truly grateful.
Kat
★★★★★
I'm so beyond obsessed with fermented foods and drinks, but they're so incredibly expensive where I live! My Dad was a chef, so l've cooked all my life, but l've learned more from you in the past few days than l've ever learned about fermenting 🤯🤯🤯 thank youuuuu so much!!
Jared
★★★★★
"Great guide for beginners! Clear steps and helpful tips for fermenting at home."
Here’s What You Get…
Digital Cookbook
The Fool-Proof Fermentation Cookbook
Follow along with me every step of the way through 28 fun and flavorful fermentation projects that progressively build your skills and confidence.
Each of the 10 chapters focuses on a specific type of fermentation, guiding you from simple sauerkraut recipes to more advanced kimchi and koji projects…
We’ve chosen only the best recipes and methods, giving you lots of variety without the overwhelm that bogs down most fermentation cookbooks.
(See below for a chapter by chapter break-down)
Online video course
The Fundamental Fermentation Masterclass
To give you an even better understanding of each project, I’ve also included The Fundamental Fermentation video masterclass.
In this “director’s cut” video training, you’ll go behind the scenes and see how we make decisions in each of the recipes inside the cookbook.
Learn what smells to look for, how to adjust on the fly when things don’t go as planned, and how to add extra flavor when you want to get a little funky.
This masterclass is packed with dozens of tips and tricks to take your ferments to the next level – Giving you the skills to adapt and improvise like a seasoned fermenter.
LIVE Q&A
Troubleshooting Q&A With Mike G!
And to guarantee your success, if you join during this special launch you’ll also gain exclusive access to the LIVE Troubleshooting Q&A with me.
Don’t know if your mold is good or bad? Not sure why your sourdough isn’t rising? Or need that final push to get started?
Simply submit your questions in the members area and you’ll get a custom-tailored answer in this comprehensive troubleshooting video.
Project Breakdown
(With screenshots from actual cookbook)
Chapter 1
Simplified Science
At its core, fermentation is a beautifully simple process: All you need is water, salt, and veggies
In Chapter 1 we’ll walk you through the simplified science to get you up to speed as fast as possible.
And while all the recipes in this cookbook have exact ratios and weights needed for a perfect ferment…
We’ll show you how to use “fermentation equations” and calculate salt ratios on your own so you can go off script or make larger batches of veggies if you want to.
Chapter 2
Planning Your Preservation
One of the most important steps when starting any fermentation project is having the right setup and making sure everything is properly clean and sterile.
In Chapter 2, we’ll list out the tools needed to guarantee a successful ferment: From choosing the right jars, to fermentation weights, to what NOT to waste your money on…
You’ll know exactly what you need to get started, as well as having a gameplan for what to buy next as you catch the fermentation bug and dive into more advanced projects.
You’ll also get a step by step process for how we sterilize our environment before each ferment, making sure only the beneficial bacteria thrives while keeping the bad stuff out.
Chapter 3
Starting With Sauerkraut
Sauerkraut is the ultimate beginner fermentation project for a variety reasons:
First, it’s delicious and one of the most widely eaten fermentations. Since you’ve most likely had sauerkraut before, it’s a good project to start with because you’ll know what the final product should taste like.
It’s also extremely cheap to make. Especially when you compare the price of making your own sauerkraut at home to buying organic, high-quality sauerkraut at the store, which can be 500% to 1,000% (!!!) more expensive.
Finally, it’s very easy to flavor and customize, and we’ll cover 3 of my favorite recipes in this chapter.
Chapter 4
The All-Purpose
Fermented Veggie Formula
In Chapter 4 we’ll show you how to lacto-ferment ANY vegetable you find in your grocery store or garden.
This is a super powerful technique because it unlocks all sorts of incredible flavors you can use in your meals, as well as providing hidden health and nutritional benefits.
It makes bringing together a meal like a simple rice bowl so much easier…
All you need is a few little sides of fermented veggies, and it completely transforms the level of depth and flavor in your meal!
Chapter 5
Classic Lacto-Fermented Pickle
The world of pickles can be rather confusing.
The word “pickle” is both a verb that describes the act of preserving food through pickling, but also a noun describing the tasty, salty, classic pickle we’ll be fermenting next.
In this chapter we’re focusing on the natural lacto-fermentation of cucumbers using lactobacillus bacteria that builds up during the fermentation process.
This is what leads to that classic tangy and sour taste for both half and full sour pickles popularized in American delis and originally brought over from Eastern Europe.
Chapter 6
The Basics of Kimchi
Kimchi is one of the most widely consumed fermentation products and has really helped put fermentation and its funky flavors on the global map.
In this chapter, we’ll share a few of our favorite recipes including the classic spicy kimchi…
Followed by variations on this classic dish with Daikon cabbage and cucumbers.
We’ll end with a “Garden Kimchi” which takes inspiration from all the kimchi techniques you’ll learn and incorporates whatever fresh ingredients you have growing in your garden.
Chapter 7
The Magical World of Koji
Koji is one of my favorite magical transformations in the entire preservation world, and I had to include it in this book.
Most people don’t realize this, but koji is the main driver behind many popular ingredients like soy sauce, miso, mirin, and sake.
Making koji was very overwhelming and a bit scary when I first tried it, but we’re going to keep things super simple and show you a basic rice koji that will hopefully get you to “catch the koji bug.”
We’ll then use that rice koji to make a buttery, umami miso paste and some of the best sake I’ve ever tried!
Chapter 8
Bread & Butter
If you’ve followed my journey for any length of time, you know I’m obsessed with sourdough bread.
And while my online course Sourdough U teaches my entire break baking process, I had to include a bread and butter recipe in this fermentation cookbook.
In Chapter 8 we’ll cover my tried and tested “go to” recipe for baking bread – A process I’ve fine-tuned over the last 10+ years as a baker…
And then we’ll show you a fermented (cultured) butter recipe that pairs perfectly with your sourdough bread and creates the ultimate side to any meal.
Chapter 9
Refrigerator Pickles
Now that we’ve covered a wide spectrum of fermentation recipes and techniques…
I wanted to include a few chapters on other preservation techniques that aren’t rooted in fermentation but make a great addition to your preservation arsenal.
We’ll start with refrigerated pickles, which is by far the easiest preservation technique.
This is more of a short term preservation, but will both increase the shelf life of your vegetables and give you great flavors to brighten up any meal.
Chapter 10
Canning
And then, in the final chapter, we’ll cover canning vegetables and fruits, which is a great technique for shelf stable, long term food preservation.
These high acid and high sugar canning recipes have been super consistent in our recipe-testing and we think they are great preservation projects for beginners.
Hopefully these recipes can help you preserve your summer and fall harvests so you can enjoy some fresh tasty treats even in the winter.
A lot of these recipes came from necessity in managing our insane garden harvests of cucumbers and tomatoes!
30 Day Money-Back "Fool-Proof" Guarantee
On top that, I believe in this course so much, I’m also including a no questions asked 30 Day Money-Back “Fool-Proof” guarantee.
This gives you an entire month to try out the cookbook, watch the course, and experiment with a few recipes…
And if you don’t feel like you’ve unlocked an entirely new level of flavor in your kitchen…
And you don’t feel fully confident you have the skills to perfectly ferment at least one new recipe in this cookbook…
Just shoot my team a message that you’re not satisfied and we’ll send you 100% of your money back!
Here's Everything You Get
- The Fool-Proof Fermentation Cookbook ($97 Value)
- Fundamental Fermentation Masterclass ($197 Value)
- LIVE Troubleshooting Q&A With Mike ($300 Value)
Total Value: $594
You Get It All Today For:
$
47
It’s Time To Build Your Preservation Superpowers!
Fermentation is one of my biggest passions and one of my absolute favorite things to do in the kitchen.
Mastering this skill has unlocked incredibly complex, bold, and funky flavors in my kitchen and boosted my health as an added bonus.
Most importantly, it’s a lot of fun!
Playing around with all these projects in your kitchen, experimenting, tasting, and learning…
It’s become the ultimate creative outlet and lifestyle.
Imagine having a pantry full of bubbling crocks in jewel-toned colors, with a variety of preserved foods that provide healthy nutrition in the colder months and nourish your family year-round.
Now It's Your Turn!
We’ve done all the hard work, testing each of these recipes again and again to find the perfect salt percentages and ingredients to guarantee a perfect ferment every time.
And with my 30 Day 100% “Fool-Proof” money-back guarantee, you literally have no risk!
But you must get on this now, because enrollment is closing down this Friday at midnight Eastern time!
Once that timer hits 00:00:00 your chance to work with me and get all the bonuses is gone for good!
So click the red button below to join now, and let’s get started leveling up your fermentation skills together!
Mike Greenfield
Creator of Fool-Proof Fermentation
GOT QUESTIONS?
Frequently Asked Questions
No, The Fool-Proof Fermentation Cookbook is a DIGITAL cookbook that you can easily access and view from any mobile device or laptop.
After purchasing you’ll be redirected to a thank you page where you can immediately download your cookbook.
For The Fundamental Fermentation Mini-Course, after purchasing you will receive an email that includes login details and a link to sign into a private members area that houses all of your videos.
The Fool-Proof Fermentation System is designed to be a comprehensive, step by step program, where each chapter builds off of the last one.
This isn’t just some data dump of information, instead you’ll be applying what you learn each step of the way which will immediately impact your fermentation skills and the quality of your ferments.
And even if you tried to find similar information online, you’d have to sift through years of cookbooks and videos that can easily lead to overwhelm or wasted time because it’s not organized into a step by step process or has conflicting information.
The Fool-Proof Fermentation System is for ANYONE who wants to take their fermentation skills to the next level.
If you’re just beginning your fermentation journey or you’ve heard about all the health benefits but are nervous to dive in, this is the perfect place to get started.
But even if you’ve been fermenting food for years, if you want to gain a better understanding of the science going on inside your jars, plus get a bunch of super tasty recipes that have been fine-tuned for maximum flavor, then you’ll also get a ton of value from this cookbook and course.
The Fundamentals of Fermentation Masterclass is a self-paced online video course, so you can go through the lessons at any time that is convenient for you, and because you get lifetime access when you join, you don’t need to worry about your schedule getting busy.
For the bonus Troubleshooting Q&A with Mike, we’ll be emailing a survey 1 month after the launch so you have time to test out a few ferments and ask questions. Then Mike will compile all of the questions into a comprehensive troubleshooting video.
Once enrolled, you will have lifetime access to all course materials including The Fool-Proof Fermentation Cookbook and Fundamentals of Fermentation Masterclass videos.
Currently the entire Fool-Proof Fermentation is open for enrollment, but once the timer hits 00:00:00 I’m closing down access to focus on the customers who join.
I do plan to re-launch the course and cookbook in the future, but have no set date and expect it to be sometime next year. So if you’re at all interested in joining, I’d highly suggest doing it now while you still can. (Especially since you get lifetime access to all the materials!)
Yes! That’s why I created my 30 Day Money Back “Fool-Proof” Guarantee.
Here’s how it works: Grab your copy of the cookbook, watch the course, and experiment with a few recipes…
And if you don’t feel fully confident you have the skills to perfectly ferment at least one new recipe in this cookbook after 30 days of trying, you can get your money back!
Just shoot my team a message and we’ll send you a prompt and courteous refund.
Copyright © 2026 – LifebyMikeG – Made in partnership with Alters House Publishing