Stanford University

Course Description

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.