Autumn Fermentation: From Harvest to Pantry

From Stanford University’s Continuing Studies Program:

Autumn is a time when gardens and markets overflow with produce that will soon disappear until next year. Fermentation offers a way to preserve those fleeting flavors while transforming them into something richer and more complex. This course explores the science, craft, and cultural history of fermentation. We’ll turn fresh ingredients into foods and drinks shaped by time, bacteria, yeast, and careful technique. Through hands-on sessions, participants will make kombucha, wild sodas, pickles, vinegars, and hot sauces while developing an understanding of the biological processes that drive fermentation and preserve food safely. We’ll explore traditions from around the world, from Korean kimchi to German sauerkraut and the long history of fermented tea production. Equal parts kitchen practice and culinary exploration, the course examines how fermentation enhances flavor, reduces food waste, and connects modern kitchens to centuries of human ingenuity. Students will leave with practical skills, new flavors to experiment with, and shelves stocked with tasty fermented foods for the colder months ahead.

This course includes the 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.

Instructed by Trevor Ring

Trevor Ring received an MBA and MA in food studies from Chatham University and has been teaching on the topic of fermentation for over a decade. His business, Community Cultures, aims to make fermentation accessible and inspiring for everyone. He is passionate about using fermentation to build community, create a more resilient food system, and harness creativity.

“The mission of Stanford Continuing Studies is to share the rich educational resources of Stanford University with adult students, to nurture a vibrant learning community, to nourish the life of the mind, and to promote the pleasures of intellectual exploration.”