Artisanal Probiotic Cultures

Would you like to learn how to grow cultures that will aid digestion, preserve foods, and add flavor and nutrition? This course is designed to promote creativity while tasting and learning how to make probiotics. Meanwhile, make your own fermented products like cheese, kimchi, ginger, turmeric, and beet kvass, and tepache (made from pineapples)! Learn where they came from, why they are necessary for our health, and how you can grow them in your own home. Walk away with new and exciting recipes to try at home like yogurt, kombucha, and sauerkraut.

Audience

Canned acidified foods, culinary and beverage industries
Home enthusiasts, entrepreneurs

Topics Include

Fermenting Ginger turmeric and beet kvass

Taste
Prepare
Blend/ Mix
Test

Fermenting tepache

Taste
Prepare
Blend/ Mix
Test

Fermenting cheese

Taste
Prepare
Blend/ Mix
Test

Fermenting kimchi

Taste
Prepare
Blend/ Mix
Test

Learning Objectives

Describe fermentation, microorganism metabolism, and its role in preservation and digestion.
Understand the necessary environment for successful fermentation.
Learn processes for making specific ferments.
Describe the basics of sanitation and why they are important to fermentation.
Taste and enjoy different fermented products.

Outcomes

Through active engagement including tasting, and working through four fermented products, participants will understand how to make probiotics.
Participants will understand why probiotics are important for preservation, digestion, and bioavailability of nutrients.
Through participation, students will learn how to clean and sanitize for fermentation.