Traditional Fermentation 101

Learning Authentic Anaerobic Fermentation

What you'll learn

Easy and reliable method for fermenting vegetables

Traditional preservation technique

History and science behind anaerobic fermentation

Requirements

Optional fermentation equipment

Description

In this course, we will dive into the wonderful world of traditional fermentation.  We will briefly cover the history of fermentation, the science behind true fermentation, and the actual nitty gritty of preparing a brine ferment.  We will end with a brief overview of the other types of ferments beyond brine fermented vegetables.  By the end of this course, we will have an overall understanding and method for correctly and safely fermenting hundreds of types of vegetables!

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: History of Fermentation

Lecture 2 Cultural Ferment Overview

Lecture 3 Historical Preservation

Lecture 4 Ending Activity

Section 3: The Anaerobic Method

Lecture 5 Anaerobic Introduction

Lecture 6 LABs

Lecture 7 LAB Benefits

Lecture 8 Fermentation in Diets

Section 4: Fermentation Equipment

Lecture 9 Compare & Contrast

Lecture 10 Historical Fermentation Vessels

Section 5: Types of Ferments

Lecture 11 Introduction

Lecture 12 1.Fermentation Method

Lecture 13 Notes

Lecture 14 2. Fermentation Method

Lecture 15 3. Fermentation Method

Lecture 16 4. Fermentation Method

Section 6: Troubleshooting & Other Ferments

Lecture 17 Troubleshooting

Lecture 18 Other Ferments Part 1

Lecture 19 Other Ferments Part 2

Section 7: Conclusion

Lecture 20 Congratulations!

Lecture 21 Bonus Lecture

Anyone interested in traditional food preparation and preservation,Cooks,Those looking into healing through food