FERMENTED FOODS
INTENSIVE FERMENTATION WORKSHOP
TECHNIQUES, FLAVORS, AND TRADITIONS
Dates will be set
TOPICS COVERED:
Introduction to fermentation and safety
Kefiran: a special organism
Fermented tonic beverages: healthy and enjoyable allies
Wild vegetable fermentation
Probiotic products for cleaning, self-care, and care of the soil and environment
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COURSE
- NUMBER OF LESSONS: 5
- LESSON DURATION: 2 hours and 15
- SCHEDULE: Wednesdays from 18:45 to 21:00
- MATERIALS: Provided by POMA
- COURSE PRESENTATION DATE: To be determined
- COURSE START DATE: January 2026
PROGRAM
Introduction to Fermentation Microbiology and Food Safety
Origins and preparation of kefir: a special organism.
Wild Vegetable Fermentation
Dry and brine methods. Kimchi, sauerkraut, sauces, and other wild brine fermentations.
Fermenting Grains and Legumes
Sourdough and bread, soaked grains: fermented oatmeal and nuts, dosa, and tempeh.
Fermented Tonic Beverages
Kombucha, sweet potato fly, wild fruit fermentation, fermentino, swa saka san, elderflower champagne.
Grand and Pure Microbes
Bio-remediation, soil care, hygiene, and cleaning through fermentation.
Fermentation in soil, effective microorganisms, enzymatic products, fermented lemon.
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Coming soon..