Do you love the taste of fresh summer produce? Do you wish you could enjoy those seasonal flavors all year-round? Food fermentation is a natural blend of science, tradition, and innovation that transforms ordinary ingredients into extraordinary food and drinks. In this course, you will harness the power of bacteria and yeast to extend the lifespan of your seasonal delicacies and craft a variety of mouthwatering flavors. Whether your palate craves the zing of wild soda, effervescent kombucha, tangy vinegar, bold kimchi, crisp pickles, or fiery hot sauces, you will learn to do it all! While you master fermentation techniques in hands-on and interactive class sessions, you will also learn how fermentation has been embraced globally, playing a role in shaping the flavors, textures, and preservation methods of diverse culinary traditions from China (kombucha) to Germany (sauerkraut). You will learn how to ensure food safety, combat food waste, avoid common pitfalls, and achieve the most effective and tasty results. By the end of this course, you will be able to transform your summer harvest into a delectable array of fermented treats, ready to be savored during the colder months, while adding a layer of complexity and depth to your culinary world.