What will you ferment today?
Learn from some of the world's leading authors and educators of fermentation
All Courses
Semi-dry sausages are some of the most celebrated sausages in the world, combining flavor and preservation from fermentation and smoking with fast and approachable processing. Learn how to make them with Author and Butcher Meredith Leigh.
We are authors as well as instructors
Yes! All our courses are self-paced. For most of our courses you will have access for a year or more to complete them.
No worries, courses have discussions where you can post a question on a lesson. In addition, we have a growing community forum to reach out to of other students and our instructors.
We are a collaborative of food authors and teachers that believe in the same thing. That we can ferment for a better food system.
In 2021 we are going to at least double our courses and our instructors. Contact us and let us know what you would like to see and we will let you know when its coming!
Meredith Leigh
mereleighfood@gmail.comDr. Julia Skinner
julia@root-kitchens.comAlison Kay
alison@ancestralkitchen.comMara Jane King
marajaneking@gmail.comHannah Crum
hannah@kombuchakamp.comInstructor Bio:
Instructor Bio: