How to Ferment Food

Fermented food isn't weird or rotten; Fermentation is an ancient craft that adds flavor, better digestibility, and higher nutrition to all kinds of foods. But how does it happen? The answer is: there are lots of different ways to ferment food. This course explores the science and application of many different types of fermentation, from sauerkraut to salami and many delicious and familiar foods in between. 

You Will Learn

  • The science of fermentation, which centers around microorganisms and their activities.

  • The different categories of microorganisms involved in fermentation, and what they do to food products

  • Examples of different fermented foods, and the type of fermentation used to make them

  • Recipes and technique for several ferments, such as how to make sauerkraut, and how to make kombucha and wild sodas

  • How to ferment herbs, and how to make fermented herbal salts

  • Fermenting with magnolia flower and other flowers

  • Equipment for Fermentation and how to create the right environment for fermenting foods

  • How to grow koji: the mold that is a fermentation powerhouse

  • Meredith's complete course on Koji Charcuterie is included in this course

  • How to make miso is included in this course

Course curriculum

  • 02

    Let's Get Started!

    • The Science of Culinary Fermentation

    • Tools & Conditions for Fermentation and Curing

    • Incubators for Fermentation and Curing

  • 03

    Fermenting with Bacteria & Yeast

    • Lacto Fermentation: How to Make Sauerkraut and Herbal Salts

    • How to Make Kombucha and Wild Sodas

    • A Few Extra Resources...

  • 04

    Fermenting with Molds

    • What is Koji?

    • What is Shio-Koji and Amazake

    • How to Make Miso

    • How to Grow Koji on Whole Muscle Charcuterie

    • How to Use Shio & Amazake in Whole Muscle Charcuterie

    • How to Make Koji Salami

    • How to Make Garums

    • More Resources for You


Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at

Meredith Leigh

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