Description
Would you like to learn how to grow cultures that will aid digestion, preserve foods, and add flavor and nutrition? This course is designed to promote creativity while tasting and learning how to make probiotics. Meanwhile, make your own fermented products like cheese, kimchi, ginger, turmeric, and beet kvass, and tepache (made from pineapples)! Learn where they came from, why they are necessary for our health, and how you can grow them in your own home. Walk away with new and exciting recipes to try at home like yogurt, kombucha, and sauerkraut.
Audience
- Canned acidified foods, culinary and beverage industries
- Home enthusiasts, entrepreneurs
Topics
Fermenting Ginger turmeric and beet kvass
- Taste
- Prepare
- Blend/ Mix
- Test
Fermenting tepache
- Taste
- Prepare
- Blend/ Mix
- Test
Fermenting cheese
- Taste
- Prepare
- Blend/ Mix
- Test
Fermenting kimchi
- Taste
- Prepare
- Blend/ Mix
- Test
Objectives
- Describe fermentation, microorganism metabolism, and its role in preservation and digestion.
- Understand the necessary environment for successful fermentation.
- Learn processes for making specific ferments.
- Describe the basics of sanitation and why they are important to fermentation.
- Taste and enjoy different fermented products.
Outcomes
- Through active engagement including tasting, and working through four fermented products, participants will understand how to make probiotics.
- Participants will understand why probiotics are important for preservation, digestion, and bioavailability of nutrients.
- Through participation, students will learn how to clean and sanitize for fermentation.
Course Image
Delivery Options
Face-to-Face
Delivered in-person in a classroom or lab setting.
Contact Hours
Level
Beginner
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