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"To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.”
— Michael Pollan, Cooked: A Natural History of Transformation
While the act of fermentation is microbial and understandable with the use of science, the art of fermentation is a cosmic one. The art dances and teaches the fermenting artist. Through technique we have gained the ability to utilize and co–create, while the ferment acts on its own. It is for this reason, the most experienced fermenter still expects the occasional surprises. You see, this "controlled" process is still quite wild and independent and we can gain a sense of confidence and surrender from this knowledge.
The relationship with fermentation has had almost as much of a hand at shaping our food systems as salt has. We have been able to open trade routes, preserve food, and nourish the health of our culture through this ancient practice. When we look deeper, we find that these little colonies of funky flora provide more stewardship to us than the other way around.
By understanding our reliance on our gut flora, we discover a course of action that promotes a positive future. Our genetic inheritance is the only property we truly own and have the potential to pass to our children. This is the only possession, we can expand and nourish as our own. (An insert from Culture of Personality by Joshua Pfeil and Frank Giglio)
Fermentation Fundamentals is a 4 week online course with Chef Frank Giglio bringing you simple recipes to add into your daily culinary repertoire.
Learn how to effectively ferment a wide variety of ingredients, allowing you to enhance the nutrition and preserve your bounty for months to come.
“It is important to never break the chain of traditions, because once it is one generation removed, it becomes very difficult to bring it back.” - Magnus Nilsson
If you want to become more skilled in the kitchen and upgrade the nutritional profile of the food you eat, then lactic-acid fermentation is an essential technique to learn. For thousands of years, people from around the globe understood the importance of fermentation and used it as a way to preserve and best utilize the ingredients they had on hand. From kimchi to kombucha, fermented foods improve flavor, add more nutrition, and create a healthy biome inside the body.
It is a process that creates a sense of food sovereignty.
Crafting your own fermented foods and beverages will save you money, create a better connection to your food, and can potentially improve your health.
The Fermentation Fundamentals breaks down popular fermented foods plus a variety of lesser known recipes and provides you with instruction, valuable tips, and live calls to help you become a confident fermenter.
"I came across this class by chance and immediately knew had to take it. As I had been thinking about fermentation for almost a year, this class was just perfect, took my fear away. Easy to follow and at your own time, the q&a calls, materials and prompt caring support from Chef Frank and Camille, makes this course a must and lots of fun. Thanks to them, my family and I are now enjoying the wonderful world of fermented foods! Let's not forget the so inexpensive price for it as well. Couldn't get enough of their professionalism and kindness so I went on and enrolled on another course with them and looking forward to any of their new ventures. They are vibrant and full of incredible info. Would recommend them in a heart beat. Kudos to Chef Frank, Camille and their awesome well rounded courses through Three Lily Farm." — V.R. Three Lily Farm Student
Chef Frank’s Food Philosophy
My passion for food stems from the desire to live a vigorous and harmonious lifestyle, one that is closely connected to nature. In order to be on top of my game, day in and day out, I choose to eat the foods that will allow my body to excel, as well as my family's, toward greatness. The foods we choose to eat will either encourage or hinder our bodies ability to adapt to the outside world.
With learning to cook wholesome meals, utilizing fresh, nutrient dense ingredients, you can begin to shift your body and mind towards balance. Cooking from scratch is one of our greatest allies when we have the desire to eat, look, and feel good.
Without focusing on one particular diet, my culinary inspiration comes from a melange of dietary principles — including traditional diets, wild foods, Clean eating, raw food, farm to table and nose to tail style of food preparation.
4 Weeks of Fermentation Fundamentals
Pre-study: Introduction + Prepare
In order to successfully create a wide array of recipes, it is essential to have the proper tools to make the work a lot easier. Luckily this doesn't require a large financial investment. Chef Frank will break it down for you and help you create a functioning fermentation station in your home and get you on track to become a bad*ss fermenter!
Recipes & Techniques Covered
— A history of fermentation
— Why we all need more fermented foods
— Superior immunity with fermented foods
— Fermentation for food sovereignty + survival
—Equipment and Resources
Week 1: Salting
One of the most common fermentation techniques, shredded and salted vegetable ferments are simple to prepare and delicious to eat. Chef Frank will show you step by step how to make various staple recipes that can be made with ingredients local to you.
Recipes & Techniques Covered
— Sauerkraut plus variations
— Kimchi 2 Ways
— Preserved Lemons
— Soy Free Miso
Week 2: Brining
From pickles to green beans, brining is a great technique to preserve whole vegetables in a flavorful salt, water, and vinegar base. Brining is an essential technique to know for making fermented hot sauce, a condiment you will always want to have on your dinner table.
Recipes & Techniques Covered
— Classic Pickles
— Pickled Root Vegetables
— Pickled Wild Foods
— Lacto-Fermented Hot Sauce
— Vegetable-Chili Sauce
Week 3: Brewing
While Kombucha has quickly become one of the most popular "healthy" beverages, most store bought options tend to be sweeter then desired. Week 4 focuses on fermented beverages, teaching you how to successfully brew and flavor your own soda's and digestive tonics.
Recipes & Techniques Covered
— Water Kefir
— Mead (Honey Wine)
— Beet Kvass
Week 4: Dairy, Grains, Nuts, Seeds, and Other
Week 4 concentrates on dairy and dairy alternative ferments. Here we will show how to keep an evolving batch of probiotic rich yogurt and kefir plus share delicious ways to incorporate then into your daily recipes. For those avoiding dairy, you will learn how to properly ferment then make delicious soups, spreads, and sauces from almonds, cashews, and sunflower seeds.
Recipes & Techniques Covered
— Dairy Kefir + Yogurt
— Fermented Cashew /Almond "Cheese"
— Sourdough Starter for Crackers, Waffles, & Pancakes
— Injera Bread
— Fruit Chutneys
"As a health coach, working with people who suffer from stomach problems, fermented food is the best medicine to rebalance the bowel. Also having a lot of experience with stomach problems myself, the choice was not difficult when I was recommended to check out Three Lily Farm's Fermentation Fundamentals. I highly recommend it to everyone, with or without stomach problems. It's not just interesting to learn about fermentation, but it's so much fun to make food with health benefits. Thank you Three Lily Farm, you are so inspiring!" — I.W. Three Lily Farm Student
About Chef Frank
Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC, a program would deepen his love for health and nutrition.
While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, using wild harvesting as a way to ReWild himself by consuming foods found naturally on the landscape. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his students and also with his wife Camille and their young son Wilder.
Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen. He competes in endurance events through the mountains, prowls the woods for wild edibles, seeks out and collects spring water, seamlessly blending his love of nature with his love for food and authentic nourishment.
Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Frank has catered weddings, special events, and weekend workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines ReWilding courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!
Who is this course for?
This course is for anyone desiring any or all of the following:
☞ Improve the taste and flavor of the foods you eat
☞ Learn the basic fundamentals and advanced techniques of fermenting
☞ Adding nutrition to their food
☞ Anyone that wants to improve their health by adding more probiotic rich foods into their diet
☞ Building a healthy immune and digestive system
☞ Anyone who wants to build their recipe repertoire and learn to create more fermented foods
☞ Learn how to create seasonal food that you can enjoy all year round
☞ Have a professional Chef answer your questions
☞ Learn traditional processes with thousands of years of history
Included in this Course:
Weekly Instructional Videos and Lessons with Chef Frank
Weekly Homework Assignments
Private Facebook Group
Online Virtual Classroom for Entire Course
All 5 Weekly Live Video Q&A/Demo calls in Frank's Kitchen (also recorded for later viewing)
Daily Q&A with the Chef in the private Facebook Group and Virtual Classroom
All course material can be downloaded to your personal computer or device. Basically, you have the info for a lifetime!
Please note: All weekly lessons and assignments can be viewed and completed on your own time.
All calls are recorded and can be viewed at any time.
Join Frank and learn how to prepare probiotic-rich fermented foods, beverages, and condiments from anywhere in the world. You'll also be able to have Frank and the lessons right there in your kitchen with you from any device you like.
Course Cost: $349 or two payments of $174.50
sign up anytime and go at your own pace
Payment forms welcomed:
We're so confident that you are going to love every little piece of our Fermentation Fundamentals Course. If you are not 100% satisfied with your purchase of Three Lily Farm's 4 Week Fermentation Fundamentals Course, please contact us for a full refund within 14 days of after completion of course. Refunds are only available with submission of all completed assignments and proof of participation in order to be eligible within 14 days.
Questions about the course? Need help placing your order? Please contact us here.