Wild Probiotics
Create delicious food and develop preservation techniques. Learn the basics about microorganisms, fermentation, food safety, and flavor as we make Kimchi, kombucha and other delicious probiotics!
Could the diversification of your microbiome be the secret to a long and healthy life? Fermented foods provide probiotics that help us break down our food and give us better access to nutrients while enticing our taste buds. Discover the secrets to this ancient tradition while we make kimchi, kombucha, and a sour dough starter. If you enjoy this course, check out our more advanced course where we make lacto-lemonade, lacto-fermented blueberries, miso, and fermented ginger.
Objectives
Learn the key to making your own probiotics
Understand the benefits of fermented foods
Learn about microbial health, flavor, and stability by-products
Discuss the history of fermented foods like kombucha, kimchi, and sour dough
Practice making your own fermented foods by following videos and instructions
Outline
Class objectives
Intro to fermentation
a. Stability, shelf life
b. Conditions for a healthy fermentation
c. Safe microbes, pathogens, & spoilage
d. Easier digestion of foods and absorption of nutrients
History of ferments
Step-by-step instructions for how to make kimchi, kombucha, and a sourdough starter