Ready to dip your toe in the brine? (Not literally, we hope!)
In this introductory course, you will learn about food fermentation:
Austin Durant has been fermenting food for over seven years. In 2011, he studied at Sandor Katz' five-day Fermentation Residency Program in middle Tennessee, where he learned hands-on how to make over a dozen fermented foods.
That same year, he founded Fermenters Club with a mission: To improve people’s lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts.
He writes recipes and shares his fermentation adventures through stories and videos on his blog (fermentersclub.com) He also teaches hands-on workshops across the United States on various fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties. He curates bi-monthly community meetings, where newbies and fermenting pros alike meet and geek out about fermented foods. He produces annual fermentation festivals in cities across the U.S. including San Diego, and Portland, Oregon.