Below is a short synopsis of the content of the four lessons. The course will be highly practical with many hands-on activities. 

 Lesson One discusses some of the reasons for including cultured and fermented foods in the diet and why choosing the very best quality, seasonal ingredients is important. 

 Lesson Two will guide you in a step-by-step fermentation process of making sauerkraut, kim chi, and pickled vegetables. 

 Lesson Three covers how to culture foods such as yogurt, kefir, and soft cheese and why culturing of dairy products is especially important. 

 Lesson Four will discuss the fermented and cultured drinks kvass, wild berry elixir, and rosemary beer.