Description
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
Lesson 1: History, Dairy Yogurt and Coconut Milk Yogurt
1.1 History of Fermenting
1.2 Fermented Dairy Part 1
9 Videos:
- Introduction to Fermentation
- History of Fermentation
- Dairy Fermentation
- Kefir vs Yogurt
- Yogurt Basics
- Types of Milk
- Bacteria Basics
- Plain Yogurt
- Dairy Alternative — Part 1
Lesson 2: Background of Culturing & Wild Dairy Fermentation
2.1 Background of Culturing
8 Videos:
- Introduction Part 1
- Introduction Part 2
- Background of Culturing
- The Right Conditions — Part 1
- The Right Conditions — Part 2
- Enhancing The Immune System
- Crème Fraîche
- Butter & Butter Milk
Lesson 3: Kefir, Ginger Ale & Sparkling Drinks
3.1 Kefir recipes
9 Videos:
- Introduction
- Kefir, a gift from Allah
- How to Make Dairy Kefir
- Water Kefir w/ 2nd Ferment Cream Soda
- Simple Kefir Ginger Ale
- Coconut Milk Kefir
- Ginger Bug
- Root Beer Elixir
- Additional Water Kefir 2nd Ferments
Lesson 4: Kombucha, Kvass and Probiotic Tonics
4.1 Fermented Beverages recipes
12 Videos:
- Kombucha — Part 1, SCOBY
- Kombucha — Part 2, Ingredients
- Kombucha — Part 3, Additional Techniques
- Jun
- Beet Kvass
- Probiotic Lemonade/Limeade
- Virgin Bloody Mary
- Pineapple-Cinnamon Tapache
- Mexican Horchata
- Herbal Tea Fermentation
- Shrubs and Probiotics
- Chicha
Lesson 5: Probiotic Condiments
5.1 Probiotic condiment recipes
9 Videos:
- Q&A
- Introduction
- Two Ketchups
- Mustards
- Horseradish
- Hot Sauces
- Cucumber Relish
- Fish Sauce
- Worcestershire Sauce
- Mayonnaise
Lesson 6: Fermented Vegetables
6.1 Fermented vegetable recipes
13 Videos:
- Introduction
- Pickles, Carrots and Dills
- Pickling Spice, Brining Zucchini
- Pickle Q&A, Spice and Mustard
- Red Onions
- Beans
- Tsukemono Basics
- Miso Pickling Bed
- Rice Bran Pickling Bed
- Pickled Ginger (Gari)
- 1,000 Sliced Turnip
- “Sitting Fee” Cabbage Pickles
- Arame Quickle Cucumber
Lesson 7: Fermented Cabbages
7.1 Fermented Vegetables Part 2: Cabbages
10 Videos:
- Introduction
- Sauerkraut Health Benefits
- Making Sauerkraut — Part 1
- Making Sauerkraut — Part 2
- Making Sauerkraut — Part 3
- Making Sauerkraut — Part 4
- Kimchi Basics
- Making Kimchi — Part 1
- Making Kimchi — Part 2
- Making Kimchi — Part 3
Lesson 8: Review of Lesson 1 to 7
No Written Notes
10 Videos:
- Lesson Review — Parts 1 – 10
Lesson 9: Simple Cheeses
9.1 Simple Cheese recipes
12 Videos:
- Introduction to Cheese Making
- Welcome to the Milky ‘Whey’
- Why Cheese?
- Basics of Making Cheese
- Ricotta — Part 1
- Ricotta — Part 2, w/ Herbs
- Ricotta — Part 3, Setting Cheese
- Mango Whey Drink
- Mascarpone — Part 1
- Mascarpone — Part 2
- Mascarpone — Part 3, Medicinal Ice Cream
- Nut Cheese
Lesson 10: Natural Cured Meats
10.1 Natural Cured Meat recipes
8 Videos:
- Curing Meat Introduction
- Ceviche
- Smoked Salmon — Part 1
- Smoked Salmon — Part 2
- Smoked Salmon — Part 3
- Duck Prosciutto
- Corned Beef
- Homemade Pastrami
Lesson 11: Sourdough
11.1 History
11.2 Sourdough starter recipes
7 Videos:
- Introduction to Sourdough
- Why Sourdough?
- Making a Starter
- Basic Sourdough Recipe
- Sourdough Pita
- Non-Gluten Wild Starter
- Sourdough Pizza Crust and Bread
Lesson 12: Legumes
12.1 Legume recipes
10 Videos:
- Introduction
- Soy Pros and Cons
- Lacto-Fermented Hummus
- Tofu — Part 1
- Tofu — Part 2
- Soy Sauce
- Tempeh
- Natto
- Miso — Part 1
- Miso — Part 2
Lesson 13: Beers, Wines, Meads & Ciders
13.1 Recipes
16 Videos:
- Introduction
- Alcohols from Around the World
- Making Alcohols Around the World
- Introduction to Meads, Wines and Ciders
- Introduction to Beer and Ale
- Herbs in Beer
- Rules of Brewing
- Mead — Part 1
- Mead — Part 2
- Mead — Part 3
- Mead — Part 4
- Mead — Part 5, “Mead-Like” Drinks
- Ciders
- Herbal Beer Bragget
- Jasmine Longan Wine
- Siphoning, Racking and Bottling
Become a mad scientist in the kitchen! Get skilled in fermenting dairy products like yogurts, simple cheeses and milk kefir, to grains for sourdough breads, veggies, meats, and probiotic condiments. Dive into crafting your own non alcoholic beverages and probiotic tonic drinks, as well as alcoholic ferments such as beer, mead, cider and wine for yourself and your community.
After working through and completing Fermentation For Life, you will have a thorough understanding of the concepts and principles behind creating fermented foods and beverages. You will learn a lot of history behind fermented foods and processes, as well as the importance of including them as part of our diet for gut and overall immune health.
Empower yourself to provide nutritiously dense hand crafted foods for your family–and you just might become your neighbourhoods Potluck hero/ine!
