Fermentation Fixation
Taught by Sarah R.
Sarah is a compulsive do-it-yourselfer who has been in a tumultuous relationship with lactobacillus for over two years now - ever since they were introduced during a particularly interesting episode of Good Eats. Luckily for you, she's willing to share.
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$35
This is an old class! Enjoy the notes, and check out the current courses.
Ever wonder what pickles a pickle? Or what the big deal with kimchi is? Or how it’s possible to turn a gallon of sweet tea into the acclaimed health drink dubbed kombucha? Maybe you're just looking for some random culinary fun facts to impress your friends with?
Well, enter fermentation. In three class sessions, we’ll explore how little bacteria beasties are combined with a little time and know-how to create some really tasty – not to mention, healthy and easy – treats.
Week one, we’ll get our pickle on as we delve into several methods pickling that can be used for almost any fresh produce you so desire.
Week two will be a study in fermented foods from kimchi to sauerkraut, sourdough bread and crème fraiche.
Week three we’ll focus on fermented drinks – ginger ale, beer, kombucha, and wine.
Class'll be a mixture of discussion, hands-on stuff, and, of course, snacking. Everyone too will get their very own fermentation jar to take home and keep picklin' with.
Notes & Posts
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More From This Semester
More random knowledge gleaned during the last couple weeks of classes:
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