Natural Fermentation: Engaging the Wild Microorganisms that Surround Us

In this course students will be immersed in the scientific, historical, and practical pursuit of food fermentation. Fermentation is the earth's first biotechnology and method of preserving energy. We will explore traditional fermentation techniques in a hands-on kitchen setting, while also contextualizing these practices in terms of community, biological and cultural evolution, health, and nutrition. This approach takes advantage of natural processes to the greatest extent possible, using wildly and intrinsically available inputs rather than lab-created or purchased ones. We will engage all of our senses to curate wild, tamed, and unaccounted-for microorganisms as we cure, culture, bake, and sour vegetables, wheat, and milk to create favorites such as pickles, sourdough, vinegar, kombucha, kefir, yogurt, and cheese.