The Art of Fermentation
July 20-24, 2020
Faculty: Sandor Katz
World-renowned fermentation educator and author Sandor Katz leads this hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes and grains. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience the transformative, health-giving power of beneficial microbes. Classroom sessions will focus on the history and science of fermentation, as well as the feasibility of marketing small-batch fermented products. Using the bounty of Sterling’s own vegetable gardens and greenhouses, students will transform the abundance of the harvest through fermentation, and practice what they have learned through the preparation of a fermented feast for the community.
Prerequisites: This course is designed be enriching for both newcomers to fermentation and those who want to refine their skills, deepen their understanding, and widen the array of products they feel confident fermenting. No prior fermentation or culinary education is required.
Certificate: This course can be applied to the Sustainable Food Craft Professional Certificate.
Tuition & Fees: $1500 covers the cost of the instruction, field trips, most course materials, three meals per day from our top-ranked Sterling Kitchen, and ground transportation between class locations. Not included are airport transfers or accommodations; please let us know if we can assist you with finding or providing these. Scholarships are available, learn more and apply here.
Housing Availability & Fees: On-campus housing is not available for this course. Please see our accommodations page for local recommendations. Airbnb is also a great local resource with many affordable housing options. We recommend that you book as soon as you are able as there are other events in the area occurring at the time of this course and rooms will fill up quickly. Please contact Caroline Kimball at email@example.com if you have any questions.