BEST OFFER YET
74%
OFF

Learn how to pickle any kind of fruit or vegetable from your own kitchen

A course by pickling expert Noa Berman-Herzberg

English

BEST OFFER YET74%off

$75

$19

enroll now

30-day money back

Satisfaction guaranteed, or your money back — no questions asked

Lifetime access

Watch the course anytime, anywhere — on desktop and mobile

Email support

Get personal email support by your expert and the team

I’m Noa and I’ll turn you into a pickler in no time!

Hey there, potential picklers!

My name is Noa Berman-Herzberg, but everyone knows me as the Serial Pickler. My two great passions are pickling and screenwriting. I come from a long tradition of pickle making: my grandparents ran a Jewish deli in Philadelphia and my Russian grandparents used fermented cabbage as their bread. I started my pickling and fermenting journey years ago. It brings so much excitement, fulfillment and color into my life. Students in my workshops, friends, family and my Instagram followers – everyone wants a taste of my pickles!
‍
Let me guide you through this amazing craft, help you avoid crucial mistakes and turn you into a confident pickler!

Master the art of pickling & fermentation and enrich your diet and your kitchen with color and taste. Learn to pickle anything — from classic dill to kimchi to tropical fruit — with step-by-step guides and an eye-opening approach!

Classic cabbage fermentation

Bread & butter classic pickles

Spicy Korean pickles

Carrot pickling

Pickled guava & persimmons

Pickled Pineapple

Mexican Tepache - fermented beverage

Hot peppers

Raddish pickling

Read what our students say

Full course curriculum

Recorded lessons

What you’ll get when you sign up

30-day money back guarantee

90min

on-demand video

Full lifetime access

downloadable bonuses

recorded lessons

Access on mobile & TV

Personal email feedback

In addition to the above, You’ll receive these free downoadable bonuses →

All the recipes

Hot peppers recipe

Kitchen checklist guide

The tau of pickles guide

Mexican tepache recipe

Sweet & sour spicy grapes

Let’s recap what you’ll get

Pickling and Fermentation

A course by pickling expert Noa Berman-Herzberg

recorded lessons

downloadable bonuses

English, Español

BEST OFFER YET

74%

off

$75

buy course

$19

Gift this course 🎁

Lifetime access

Watch the course anytime, anywhere — on desktop and mobile

Email support

Get personal email support by your expert and the team

30-day money back

Satisfactions guaranteed, or your money back — no questions asked

Lifetime access

Watch the course anytime, anywhere — on desktop and mobile

30-day money back

Satisfactions guaranteed, or your money back — no questions asked

Email support

Get personal email support by your expert and the team

Satisfaction guaranteed, or your money back — no questions asked

30-day money back

Watch the course anytime, anywhere — on desktop and mobile

Lifetime access

Email support

Get personal email support by your expert and the team

Join and get immediate access

Once you join the course, you'll gain immediate, lifetime access to the course's entire knowledge base. The complete course content is available to view from either desktop or mobile.

Course curriculum

Chapter 01

Getting Started

Hi, I'm Noa

Pickling vs. Fermentation

In this course

Setting up your kitchen

Chapter 02

Cucumbers

Classic dill pickles

Spicy Korean pickles

Bread & butter pickles

Chapter 03

Tropical fruits

Papaya

Pineapple

Tepache

Chapter 04

Winter fruits

Guava & persimmon

Nashi

Chapter 05

Mushrooms

Champignon

Shimeji

Rice noodles with fermented Shimeji

Chapter 06

Roots

Kholrabi

Carrot

Radish

Chapter 07

Cabbage

White and red cabbage

Kimchi

Chapter 08

Vegetable mix

Chow Chow

Torshi

Chapter 09

Epilogue

Chapter 10

Bonus

Hot peppers

Try it risk free

We're confident you’ll be 100% satisfied with this course. However, in the unlikely event you decide it’s not for you, just ask for a refund any time during the first 30 days and you’ll get your money back with no questions asked.

Frequently asked questions

What if I have no experience in pickling at all?

Then you are in the right place. This course is built to provide the aspiring pickler with the know-how, tips and step by step instructions that will allow you to pickle with confidence. Course students will also be able to share their work with me and get feedback that will help them get even better results.

Is it a fermentation or pickling course?

Both! I will guide you through the difference between the two and will share fermenting and pickling techniques.

What if I already pickled before?

Then this course will help you to take it up a notch and turn you into a confident pickler. There is a whole wonder world of pickling out there, full of colors and tastes, and once you’ll gain confidence you’ll be able to explore this world to the fullest.

Can I sign up for this course later or is there a deadline?

You can sign up later but we can’t guarantee that you’ll enjoy the special launch offer.

Can I get my money back if I’m not happy with the course?

Yes. We guarantee that if, within 30 days of purchasing the course, you are unhappy for some reason, you'll get a 100% refund. All you’ll have to do is to drop us a line at support@bynyk.com and I’ll get back to you as soon as possible.

Do I have to be available at a certain time to take part?

Not at all. The beauty of this online course is that you have lifetime access and can take the classes anytime and anywhere.

How long do I have access to the course?

It’s yours forever. You have a lifetime access to the course. It’s an invaluable resource.

When does the course start and finish?

Whenever you decide! All at once or bit-by-bit — you can take the course at your own pace and according to your schedule.

Will I get access to the full course all at once?

Absolutely, once you enroll you get access to all classes.

What do I do if I need help?

We're here for any issues you encounter. For immediate support go to our help center to contact us and our team will get in touch as soon as possible.