Skip to main content Skip to footer

Foods

Fermented Foods: From the Basics to the World of Koji

previous slide
next slide

Course Overview

Though common practice throughout history, food fermentation is now approached with both excitement and trepidation. Fermentation extends storage while also greatly increasing the array of flavors in a diet. In fact, fermented foods are key to the iconic tastes of cultures around the world: German sauerkraut, Korean kimchi, and Japanese soy sauce are just a few examples. In this class, we will demystify how fermentation works through historical context and modern food science. We’ll make the most basic ferments to the most advanced achievable for the home cook, including kraut, kimchi, yogurt, kombucha, kefirs, and tempeh. We will also learn to grow koji in this course, which will unlock many more doors to creating miso, soy sauce, mirin, amazake, shio koji, and more.

Required Tools

  • Six half gallon sized glass jars
  • Six quart jars

Dates

Wed, Nov 17th, 2021  –  Fri, Nov 19th, 2021

Course Details

Hours: 9am-5pm
Tuition: $285.00
Materials fee: $110.00
Latest Update: View recent changes →

Meet the Instructor

North House Folk School photo of instructor, Eric Edgin
Eric Edgin
Grand Marais, MN

Request a Catalog

Enjoy the tactile sensation of browsing our newsprint catalog of courses? Request your free copy of the North House Catalog here! And browse the digital edition while you wait!

Stay in touch!

Subscribe to our e-newsletter

Be the first to know about new courses and events!

Fermented Foods: From the Basics to the World of Koji