From Kombucha to Kimchi: A Hands-On Journey into the World of Fermentation

Through hands-on workshops, demonstrations, and lectures, you will learn the fundamentals of fermentation and master specific techniques for creating mouthwatering delights such as kombucha, wild-fermented soda, kimchi, lacto-fermented kosher dill pickles, and shio koji marinade. In addition to practical instruction, the course will also offer an examination of the cultural significance of fermented foods and explore how fermentation can contribute to reducing food waste and building sustainable food systems. By the end of the course, you will be capable of crafting various delicious fermented products and understanding how to incorporate them into a nutritious daily diet.

This course includes optional making and tasting of fermented foods. Students can expect to spend $50-$100 on ingredients, materials, and products.