The Fermentation School

What do you want to ferment?

Learn from some of the world's leading authors and educators of fermentation

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Webinar: Talk with two nhandesy in Mato Grosso do Sule In Nhanderu Mangaratu
Course
This panel is with two nhandesy in Tekoha Ñanderu Marangatu — the community where Paula first encountered chicha making with Dona Fausta in 2023.

$5

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WEBINAR: The Science of Fermentation with Robin Sherriff
Course
Feb 5, 6 pm UK/ 10 am PT A lively chat with Kirsten and Robin on The Science of Fermentation on : the microbes, salt, pH, oxygen and enzymes behind great veg ferments, vinegar, miso and shoyu. Practical tips, myth-busting, and troubleshooting.

$12
Sauerkraut vs. Kimchi? Key Differences & How to Get Started Fermenting Them
Course
Deep dive into the delicious worlds of kimchi and sauerkraut with Holly Howe live on a webinar. April 8 at 10 am Pacific Time.

$12
WEBINAR:Feel-Good Fermentation: Daily Rituals for Health, Balance, and Living Well
Course
Join Hannah Crum for a relaxed, insightful conversation on Daily Ferments and how small, daily fermentation rituals can nourish the gut, ground the nervous system, and enhance daily life.

$12
IMMUNE POWER: Fermentation-based Wellness Tonics
Course
Learn how you can make immune boosters through three fundamental ingredients: salt, honey and vinegar. Your instructor Sole Saburido Álvarez will guide you throughout the entire process. (ENGLISH SUBTITLES, taught in Spanish)

$40
How to Make Charcuterie - The Art of Meat Preservation
Course
5.0 average rating (1 review)

Learn how to make cured meats at home with author and butcher Meredith Leigh. Course includes video tutorials in hog butchery, how to dry cure meats, sausage making, salami making, koji charcuterie, and more.

$535
Mastering Fermented Vegetables: How to Ferment Vegetables
Course
5.0 average rating (10 reviews)

This complete vegetable fermentation course will teach you the skills and give you the confidence to ferment any vegetable safely and effectively.

$78
WEBINAR: World Ferment Day
Course
World Ferment Day. What is it and why does it matter? Join Kirsten Shockey, Mara King and Jo Webster to find out why you need World Ferment Day in your life and how you can get involved.

Free
WFD, Guía Práctica de Fermentación
Course
Celebra el Día Mundial de la Fermentación con recetas sencillas de kombucha, vegetales en salmuera, chucrut, kéfir de leche y kéfir de agua. ¡Comienza tu viaje fermentado hoy!

Free
"Reaping What She Sows: How Women Are Rebuilding Our Broken Food System" Book Talk with Nancy Matsumoto
Course
Jan 7 webinar: Nancy will discuss the reporting and writing of "Reaping What She Sows," it's main themes, highlighting some stories from the book, and delving into the sections involving fermentaion: wine, beer, cacao, and coffee.

Free

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It's time to ferment something!

We are a collective of food authors and teachers who are fermenting a better food system for land, people, and the microbes on which we depend. Come on in and have a seat at our tables as we invite you into our spaces, share what we know and don't, and make space for an open exchange of ideas and expertise. We believe that bringing fermentation into your life can open up infinite possibilities, and our commitment is to provide accessible courses that share our deepest knowledge, and to give you the confidence, skill, and empowerment to follow your own fermentation journey.

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FAQ

Can I go at my own pace?

Yes! All our courses are self-paced with lifetime access.
What if I get stuck or need help?

No worries, courses have discussions where you can post a question on a lesson. In addition, we have a growing community forum to reach out to of other students and our instructors.
What makes this school special?

We are a collaborative of food authors and teachers that believe in the same thing. That we can ferment for a better food system.
Will there be more courses coming?

Yes! Our creators are always working on new courses and new ideas. By getting a free account with our school you will be updated on all the new content created.

What students are saying

“The course is very interesting and full of options, ideas, and tips. After finishing it you can easily make your own fermented sausages and also have a clear idea on how to improve your process using all the recommendations and key points to check learned. It is perfect, and necessary, to start.”

“A wonderful course! Kirsten, thank you so much for this course. It is exactly what I have been looking for. Every year I seem to have a glut of garlic and am never sure what to do with it, but now I know! The garlic paste has already become a firm favorite but the star of the course, has to be the black garlic. What an amazing taste! Thank you again.”

“Great information! I'm learning how to incorporate fermented foods into things I would not normally think of.”

“Great beginner course! Really well-formatted and informative!”

“If you are looking for accurate information about making your own hot sauces, this is the class for you. Christopher and Kirsten share their wealth of knowledge in a way that is valuable for the novice as well as for those who are already experimenting with the process. And online classes are a great way to learn without ever leaving your house! ”

“Garum demystified! Great course from Meredith. I learnt about how garum fermentation works, is super-versatile and can be made with or without koji. Thank you.”