Fermentation for Life

Fermentation For Life



by Terry Willard ClH, PhD and Malcolm Saunders

This 13 module series is an in-depth exploration of the history, art, science and craft of fermentation. These classes are for the beginner as well as the seasoned fermenter alike, as a unique opportunity to learn directly from two experts on fermentation in an intimate and fun context.

Topics and course outline include:

  • History & Background of Fermenting, Yogurts
  • Background of Culturing, , Crème Fraîche and Butters
  • Kefir, Ginger Ale, Sparkling Drinks
  • Probiotic Tonics & Sodas through Kombucha, and Kvass
  • Probiotic condiments like Ketchup, Hot sauce and Relish
  • Fermented Vegetables
  • Simple Cheeses
  • Natural Cured Meats
  • Sourdoughs
  • Legumes & Soy: Miso, Amazake & more
  • Beers, Wines, Meads & Ciders