What do you want to ferment?
Learn from some of the world's leading authors and educators of fermentation
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All Courses, Plant, Helena del Pesco's Courses
Learn to incorporate heat from chile peppers, ginger and black peppercorns into your ferments. Not only are these spicy flavors delicious, they also aid in digestion of food.
We are a collective of food authors and teachers who are fermenting a better food system for land, people, and the microbes on which we depend. Come on in and have a seat at our tables as we invite you into our spaces, share what we know and don't, and make space for an open exchange of ideas and expertise. We believe that bringing fermentation into your life can open up infinite possibilities, and our commitment is to provide accessible courses that share our deepest knowledge, and to give you the confidence, skill, and empowerment to follow your own fermentation journey.
Jori Jayne Emde's Courses
Claudia Lucero's Courses
Meredith Leigh's Courses
Dr. Julia Skinner's Courses
Kirsten K Shockey's Courses
Mara Jane King's Courses
Hannah Ruhamah's Courses
Cursos de Sole Saburido
Cursos de Andrea Martin Leache
Cursos de Nerea Zorokiain Garin
Alison Kay's Courses
Helena del Pesco's Courses
Yes! All our courses are self-paced with lifetime access.
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.
Yes! Our creators are always working on new courses and new ideas. By getting a free account with our school you will be updated on all the new content created.
“The course is very interesting and full of options, ideas, and tips. After finishing it you can easily make your own fermented sausages and also have a clear idea on how to improve your process using all the recommendations and key points to check learned. It is perfect, and necessary, to start.”
“A wonderful course! Kirsten, thank you so much for this course. It is exactly what I have been looking for. Every year I seem to have a glut of garlic and am never sure what to do with it, but now I know! The garlic paste has already become a firm favorite but the star of the course, has to be the black garlic. What an amazing taste! Thank you again.”
“Great information! I'm learning how to incorporate fermented foods into things I would not normally think of.”
“Great beginner course! Really well-formatted and informative!”
“ Alison explains very well how to prepare and bake the breads, step by step. It makes it very easy and the results are wonderful. I'm not new to sourdough and wholegrain but rye and I had always a difficult relationship........but now we are best friends. Thank you Alison, you did a very good job. This was my first course at the fermentation school, and I will continue. ”
“If you are looking for accurate information about making your own hot sauces, this is the class for you. Christopher and Kirsten share their wealth of knowledge in a way that is valuable for the novice as well as for those who are already experimenting with the process. And online classes are a great way to learn without ever leaving your house! ”
“Garum demystified! Great course from Meredith. I learnt about how garum fermentation works, is super-versatile and can be made with or without koji. Thank you.”
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All Courses, Jori Jayne Emde's Courses, Beverages, Weekend Projects, Food Waste Solutions
Creative course where we tackle a whole pumpkin and make flavorful ingredients from all parts such as perfect puree, brine from pumpkin water, vinegar from the roasted pumpkin skins, miso with the seed and pulp. Good for all skill levels.
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