The Art of Fermentation
July 20-24, 2020
Faculty: Sandor Katz
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World-renowned fermentation educator and author Sandor Katz leads this effervescent exploration of the production of fermented vegetable, fruit, grain, and bean food products. 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 learn of the transformative, health-giving power of beneficial microbes. Students will complete the course from a distance utilizing their home kitchen and learn through a series of pre-recorded lectures and live question and answer sessions with Sandor Katz.
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.