Exploring the World of Asian Ferments

From Stanford University’s Continuing Studies Program:

Many of Asia’s most iconic foods, like soy sauce and kimchi, owe their rich umami flavors to the precise fermentation of raw ingredients with yeasts, molds, and bacteria. This course immerses you in Asia’s fascinating fermentation traditions, where you’ll uncover the history behind these artisanal methods and gain hands-on experience creating a diverse range of fermented foods. We’ll delve into time-honored techniques that demand more patience and skill than Western staples like sauerkraut and kombucha.

Whether you’re a fermentation enthusiast or a curious home cook, this course will equip you with the skills to build home incubators, confidently ferment foods with diverse microbes, and craft delicious, inventive products. You’ll master the art of fermentation while exploring its significance in culinary traditions like Japan’s koji and miso, Korea’s gochujang, and Indonesia’s tempe. Expert guest speakers will share specialized techniques and practical insights, helping you source unique starter cultures and appreciate the cultural role of each product. By the end, you’ll be ready to create umami-packed, Asian-inspired dishes that bring the deep flavors of fermentation into your kitchen.

This course includes optional making and tasting of fermented foods and is geared toward intermediate fermenters. Students can expect to spend $75–$150 on ingredients, materials, and products. More details will be provided prior to the first class.