FERMENTING WITH FUNGI
THIS COURSE IS EXPECTED TO BEGIN RUNNING DECEMBER, 2018.
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Nearly every traditional culture around the world discovered long ago that the fermentation of food by microbes not only increases the shelf life of goods, but also enhances the flavor, digestibility, and nutritional value of the ingredients used. Though bacteria are frequently the most celebrated fermenting organisms for the saurkrauts and kimchis they produce, fermenting fungi play an equally – if not more – important role in the fermentation of foods throughout the world.
In this course, you will learn about the history, biochemistry, and practices of many of these fungal ferments. Step-by-step methods alongside detailed recipes and instructions will be provided to support later practice and exploration in this delicious life skill.
— TOPICS COVERED —
- The cultural history of fermentation
- Crafting miso, koji, sake, and tamari
- Making (non-soy) tempeh
- Making blue and white cheeses
- Crafting fermented fungal-based tonics
- Traditional and modern beer, ale, mead, and wine recipes and brewing techniques
- Fermentation and food chemistry basics
This course is ideal for anyone interested in crafting unique fungal ferments for their family or for profit, or who wants to become familiar with fungal cultivation without the efforts involved with mushroom cultivation. This course complements studies in food science, anthropology, and general mycological studies.
— THIS COURSE INCLUDES —
- 1-year of streaming access to 10 hours of UHD video coursework (including a blend of blackboard work, explanatory animations and images, technique demonstrations, and videos in the field)
- Lifetime access to this class' section of the MYCOLOGOS® discussion forum
- Downloadable PDFs of course notes
- Project instructions and materials lists
- Certificate of completion (upon completing course requirements and final exam)