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