Course curriculum

    1. EQUIPMENT FOR ALCOHOL FERMENTATION

    2. SANITATION FOR WILD FERMENTATION

    1. VINEGAR 101 RECAP

    1. WHAT IS ALCOHOL FERMENTATION?

    2. MEASURING SUGAR FOR ALCOHOL FERMENTATION

    3. UNDERSTANDING ABV

    1. WILD YEAST SOURCE LIST

      FREE PREVIEW

    2. WILD YEAST STARTER RECIPE

    1. HOOCH BASE RECIPE

    2. USING YOUR HOOCH BASE TO MAKE VINEGAR

      FREE PREVIEW

    1. End of Course Survey

    2. More Resources For You.

About this course

  • $50.00
  • 12 lessons
  • 0 hours of video content

Welcome

Intermediate course building on Vinegar 101 by Jori Jayne Emde

Welcome to Wild Vinegar Fermentation 102 with Jori Jayne Emde.  This text-based course will guide you through simple and comprehensive lessons and recipes for understanding how to ferment alcohol for a sequential vinegar utilizing wild fermentation methods.  You’ll learn simple ratio-based recipes for fermenting your own alcohol and vinegar from food scraps (like herbs stems) and an alcohol base recipe using simple sugar and water.  The course is available to you at all times, does not ever expire, so you can take your time with the lessons and return to them at your whim.

You Will Learn

  • What alcohol fermentation is and how it applies to vinegar fermentation

  • How to measure sugar density and alcohol percentages

  • Text length of individual points can be shorter or longer depending on your needs

  • How to use your food scraps, like herb stems and carrot peels to make flavorful and healthy capture wild yeast for alcohol fermentation

  • How to make a simple alcohol with sugar, water and wild yeast and then use it to make vinegar

Meet Your Teacher

Instructor Bio:

Jori Jayne Emde is a chef, fermentationist and alchemist. Jori practices her unique process of whole utilization: maximizing the yield from each ingredient through the processes of fermentation, preservation, and extraction. An Austin, TX native, Jori completed an associate degree in culinary arts from Le Cordon Bleu in 2002 before immediately moving to New York City. She promptly worked her way into the kitchen at Lupa Osteria Romana, where she was the first female to ever work the pasta station in any of the then Batali/Bastianich establishments. From Lupa, Jori transferred to another Batali/Bastianich property, Esca, where she honed her skills and cultivated her passion for working with fresh fish. In 2004, Jori left the Batali/Bastianich empire and started working with Zakary Pelaccio at 5 Ninth Restaurant and then continued on to Fatty Crab. Working with Zak refined her palate and knowledge further, as she absorbed the techniques and flavors heavily influenced by the Southeast Asian cuisines that Zak mastered while living in Thailand and Malaysia. In 2011, Jori and Zak moved to the Hudson Valley and renovated a 150-year-old carriage house that became the widely acclaimed and award-winning restaurant Fish & Game. She was Co-Chef and responsible for the restaurant's impressive larder of ferments and preserves, both sweet and savory. In 2018, Jori presented at Yale University for a Fermentation Intensive put on by Tsai Center for Innovative Thinking. In 2019 Fish & Game was listed in Esquire's 40 Most Important Restaurants of the Decade. In 2020, Fish & Game closed and Jori and Zak moved to Taos, New Mexico, where she launched a comprehensive online fermentation school that she merged with the female owned and operated The Fermentation School. Jori is a member of Psychedelic Support and has a certificate in Understanding Psilocybin: Effects, Neurobiology, and Therapeutic Approaches. She also has an accredited certification on Medicinal Plants from Cornell University, and holds many certificates from Alchemy Guild. Currently Jori is running her natural wine bar, Corner Office, in Taos, NM which received Esquire’s 50 Best New Restaurants in 2023.

Jori Jayne Emde

Creator

Vinegar 101

Start from the beginning