Foods
Fermented Foods: From the Basics to the World of Koji
Course Overview
Although 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 a mainstay of cultures around the world: German sauerkraut, Korean kimchi, and Japanese soy sauce are just a few examples. In this class, we will demystify the fermentation process through historical context and modern food science. We’ll make the most basic ferments to the most advanced achievable for the home cook. We will make 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.
Dates
This course has been cancelled to mitigate the risk of spreading COVID-19. We offer our deepest apologies. We truly believe in the power of craft to build community, and we know that community is needed more than ever in times like these. However, the need to stay healthy and protect our friends and neighbors is the most critical priority.
If you were registered for this class, you should have received an email regarding your refund options. If not, please call us at 218-387-9762 or email us at info@northhouse.org.
Click here for additional information.
We truly hope to see you in another class at North House soon!
Course Details
Required
You will need the following tools for this class:
- six half gallon sized glass jars
- six quart jars
Optional Tools
Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.
More Information
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.