FD 06 — From Kombucha to Kimchi: A Hands-On Journey into the World of Fermentation
Quarter: Fall
Day(s): Mondays
Course Format: Live Online (About Formats)
Duration: 5 weeks
Date(s): Oct 9—Nov 6
Time: 7:00—8:50 pm (PT)
Refund Deadline: Oct 11
Unit: 1
Grade Restriction: No letter grade
Tuition: $380
Instructor(s): Trevor Ring
Limit: 30
Class Recording Available: Yes
Status: Open
Fall
Date(s)
Oct 9—Nov 6
5 weeks
Refund Date
Oct 11
1 Unit
Fees
$380
Grade Restriction
No letter grade
Instructor(s):
Trevor Ring
Limit
30
Recording
Yes
Open
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.
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.
TREVOR RING
Founder, Community Cultures
Trevor Ring received an MBA and MA in food studies from Chatham University and has taught on the topic of fermentation for nearly 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. Textbooks for this course:
(Required) Sandor Ellix Katz, The Art of Fermentation (ISBN 978-1603582865)