Our Holiday store is open in Pittsburgh! | Seasonal Sodas, Hot Sauce, Kraut & More | Buy yourself something delicious before December 11th >

Community Cultures Website Header Logo

5-Week Virtual Course

Stanford University

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

October 9, 2023 – November 6, 2023
Mondays, 10:00 – 11:50 PM EST
Instructed by Trevor Ring of Community Cultures



Practical Instruction

Class Sessions Recorded

Safe & Simple Techniques

Course Description

Welcome to the fascinating world of fermentation and microbial transformation! Fermentation’s microbial magic allows us to add new flavors and textures to food, extend shelf life, improve nutrient absorption, and facilitate the growth and reproduction of probiotics. In this course, we will explore the history, techniques, and intricacies of fermentation to help you develop the skills and confidence needed to produce a wide range of fermented products using simple and safe practices. 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. Discussions and readings will provide extensive insight into the broader social and environmental implications of fermentation.

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. Whether you’re a curious beginner or a seasoned expert, you are invited to join this journey into the ever-evolving world of fermentation.

This course includes optional making and tasting of fermented foods. Students can expect to spend $50-$100 on ingredients, materials, and products. More details will be provided prior to the first class.

History & Techniques

Fermentation Topics

  • Kombucha
  • Wild Fermented Soda
  • Kimchi
  • Lacto-Fermented Kosher Dill Pickles
  • Shio Koji Marinade
  • Reducing Food Waste
  • Sustainable Food Systems
  • Cultural Significance

5 Sessions

Class Dates

* Mondays *

  • October 9
  • October 16
  • October 23
  • October 30
  • November 6

Want more?

Stay Updated