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6-Week Online Course

Stanford University

Exploring the World of Asian Ferments

February 13, 2025 – March 20, 2025
Thursdays, 8:30 – 10:20 PM EST
Instructed by Trevor Ring of Community Cultures
with guest instructors: Mara Jane King & Feby Boediarto

6-Week Online Course

Stanford University

Exploring the World of Asian Ferments

February 13, 2025 - March 20, 2025
Thursdays, 8:30 – 10:20 PM EST
Instructed by Trevor Ring of Community Cultures
with guest instructors: Mara Jane King & Feby Boediarto

Register for this Course

In-Home

Practical Instruction

Class Sessions Recorded

Safe & Simple Techniques

Beginner & Intermediate Fermenting

Course Description

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.

Register for this Course
Black Bean Miso by Community Cultures 10/27/24

Black Bean Miso by Community Cultures 10/27/24

History & Techniques

Fermentation Topics

  • Koji
  • Miso
  • Tempe(h)
  • Jang
  • Idly & Dosa
  • Mold-Based Fermentation
  • Reducing Food Waste
  • Sustainable Food Systems
  • Cultural Significance

6 Sessions

Class Dates

* Thursdays *

  • February 13
  • February 20
  • February 27
  • March 6
  • March 13
  • March 20

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Upcoming Workshops 

Friday, July 18, 2025 – Pickles & Wine: An Evening to Ferment and Sip

Business Info

We Can't Wait to See You!

Contact us to arrange in-person or virtual fermentation workshops.
Sign Up Today


Sign-Up for Sessions in 2025

Upcoming Events & Workshops



In-Person Workshops

Pittsburgh, Pennsylvania region



Email Us

info@communitycultures.com

Business Info

We Can’t Wait to See You!

Contact us to arrange in-person or virtual fermentation workshops.
Sign Up Today


Sign-Up for Sessions in 2025

Upcoming Events & Workshops



In-Person Workshops

Pittsburgh, Pennsylvania region



Email Us

info@communitycultures.com
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Community Cultures

Fermentation Education Workshops accessible for all skill levels.

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