Natural Fermentation: Engaging the Wild Microorganisms that Surround Us
This course will immerse students in the scientific, historical, and practical pursuit of food fermenation. Fermentation is the earth's first biotechnology and method of preserving energy. This course will explore natural fermentation techniques, parameters for safety and troubleshooting in a hands on lab while also contextualizing fermentation in terms of biological and cultural evolution and health and nutrition. This traditional approach takes advantage of natural processes to the greatest extent possible, using biological rather than purchased inputs. In this course we will engage wild, tamed, and unaccounted-for microorganisms as we naturally pickle, culture, bake and sour vegetables, wheat and milk to create favorites such as pickles, sourdough, kombucha, kefir, yogurt and cheese.