Fermentation is one of the oldest food processing methods still used today.
Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.
In this course, we will explore fermentation with a focus on the basic science behind making sauerkraut and why it’s good for you. Plus, we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health or fermentation in general, this is the class for you!