Welcome!

This is Module 4 of the GAPS Class. This week we will be talking about:

  1. The GAPS Nutritional Protocol
  2. The basic supplements, with a focus on Probiotics
  3. The making of Fermented Veggies & Kraut Juice

Module Four Workbook

Handouts

Anaerobic Fermentation – Bonus Workbook

Anaerobic Fermentation Workbook

Anaerobic Fermentation – Bonus Recipe Book

Anaerobic Fermentation Recipes

Probiotic Brands Chart

Probiotic Chart

Audio

Link to download – To download right click on this link and choose to save it (the Mac option is “Save Link As”)

(Let me know if you have any difficulties downloading or listening. Thanks!)

Resources

Fermentation Videos

Sauerkraut method by Sandor Katz, wild fermentation guru – how I have typically made my ferments in the past

Sauerkraut Juice a video that shows you how to make a whole jar of fermented sauerkraut juice. Fermented vegetable juice is used from the beginning of Intro.

Anaerobic Fermented Sauerkraut by KerryAnn Foster of Cooking Traditional Foods.

Online Sources Of Ready Made Ferments

Fab Ferments (they sell sauerkraut and beet kvass…the BEST beet kvass EVER! I love their Bubonic Tonic. Their sauerkraut is fermented for 3 – 5 weeks)

Real Pickles (a quality New England company, note that their bulk gallon of beet kvass is a LOT cheaper than the glass bottles)

Wise Choice Market (anaerobic ferments, as well as bone broth for sale!)

Fermentation Books

BONUS! Ann & Brenda’s recipe book Anaerobic Fermentation Recipes

Lisa’s Counter Culture (Anaerobic fermentation recipe book)

The Art Of Fermentation (Sandor Katz’s more recent tome on fermentation)

Wild Fermentation (Sandor Katz’s first fermentation book)

Fermentation Vessels

Mason jars – For simplest fermentation method

Fido jars – Cost effective anaerobic fermentation

Pickl-It jars – Slightly more effective anaerobic fermentation

Fermenting crock – High initial investment, but good for large quantities