Lacto-Fermentation: From Plants and Probiotics to Krauts and Tonics
- Semester: Summer
- Course Number: AS380B
- Instructors: Sandor Katz
- Credit: 4
This two week intensive program, led by world-renowned fermentation guru, author and educator Sandor Katz, is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan fermented vegetables and fruits. Students will learn the processes for fermenting plant-based materials: from the basic techniques of vegetable lacto-fermentation to tonic beverages, mold cultures, and fermenting oils, legumes, grains and nuts.
At workshops offered on the Sterling College campus and local fermentation businesses, students will also learn about the business of fermentation, sales, distribution and marketing. The program will also include visits to local producers, and an overview of the history of fermentation in Northern New England and the social, economic and nutritional implications of fermented foods in local food systems.