FD 08 — The Art of Fermentation: Preserving Summer's Harvest
Quarter: Summer
Instructor(s): Trevor Ring
Date(s): Jun 26—Jul 31
Class Recording Available: Yes
Class Meeting Day: Wednesdays
Grade Restriction: No letter grade
Class Meeting Time: 6:00—7:50 pm (PT)
Tuition: $405
Refund Deadline: Jun 28
Unit(s): 1
Enrollment Limit: 40
Status: Registration opens May 20, 8:30 am (PT)
Quarter: Summer
Day: Wednesdays
Duration: 6 weeks
Time: 6:00—7:50 pm (PT)
Date(s): Jun 26—Jul 31
Unit(s): 1
Tuition: $405
Refund Deadline: Jun 28
Instructor(s): Trevor Ring
Grade Restriction: No letter grade
Enrollment Limit: 40
Recording Available: Yes
Status: Registration opens May 20, 8:30 am (PT)
Do you love the taste of fresh summer produce? Do you wish you could enjoy those seasonal flavors all year round? Food fermentation is a natural blend of science, tradition, and innovation that transforms ordinary ingredients into extraordinary food and drinks. In this course, you will harness the power of bacteria and yeast to extend the lifespan of your seasonal delicacies and craft a variety of mouthwatering flavors. Whether your palate craves the zing of wild soda, effervescent kombucha, tangy vinegar, bold kimchi, crisp pickles, or fiery hot sauces, you will learn to do it all!
While you master fermentation techniques in hands-on and interactive class sessions, you will also learn how fermentation has been embraced globally, playing a role in shaping the flavors, textures, and preservation methods of diverse culinary traditions from China (kombucha) to Germany (sauerkraut). You will learn how to ensure food safety, combat food waste, avoid common pitfalls, and achieve the most effective and tasty results. By the end of this course, you will be able to transform your summer harvest into a delectable array of fermented treats, ready to be savored during the colder months, while adding a layer of complexity and depth to your culinary world.
While you master fermentation techniques in hands-on and interactive class sessions, you will also learn how fermentation has been embraced globally, playing a role in shaping the flavors, textures, and preservation methods of diverse culinary traditions from China (kombucha) to Germany (sauerkraut). You will learn how to ensure food safety, combat food waste, avoid common pitfalls, and achieve the most effective and tasty results. By the end of this course, you will be able to transform your summer harvest into a delectable array of fermented treats, ready to be savored during the colder months, while adding a layer of complexity and depth to your culinary world.
This course includes optional making and tasting of fermented foods. Students can expect to spend $50-$100 on ingredients, materials, and products. More details will be provided prior to the first class.
TREVOR RING
Founder, Community Cultures
Trevor Ring received an MBA and MA in food studies from Chatham University and has taught on the topic of fermentation for nearly a decade. His business, Community Cultures, aims to make fermentation accessible and inspiring for everyone. He is passionate about using fermentation to build community, create a more resilient food system, and harness creativity. Textbooks for this course:
(Required) Pascal Baudar, Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir. (ISBN 978-1603588515)
(Required) Redzepi René & David Zilber, The Noma Guide to Fermentation: Foundations of Flavor (ISBN 978-1579657185)
(Required) Redzepi René & David Zilber, The Noma Guide to Fermentation: Foundations of Flavor (ISBN 978-1579657185)