- A modern online culinary science school
Understand the microbes. Master fermentation.
Even if you tried fermentation before and failed, even if you’re scared of microbes and fermenting at home, I have the skills and education to guide you to understand, embrace and appreciate the microorganisms of fermentation and the powerful foods they help us to create.
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Taught to hundreds of students in person, Kaitlynn brings her popular fermented foods courses online.
Empower yourself with
the skills.
The Fermented Foods Semester
Enrollment is now open!
Class starts upon enrollment.
This is a science-based, information-packed course that will empower you with the skills to confidently and consistently craft health-promoting, sustainable, affordable fermented foods at home! You’ll learn how to make fermented vegetables, yogurt, miso, tempeh, and sourdough... and how to get it right on the first try!
The Fermented Drinks Semester
Enrollment is now open!
Class starts upon enrollment.
This is a science-based, information-packed course that will empower you with the skills to confidently and consistently craft sustainable and affordable fermented beverages at home! You’ll learn how to make fermented kombucha, water kefir, milk kefir, vegan milk kefir, and wild fermented drinks.
The Advanced Fermentation Semester
Coming soon
(2024)
This course will expand upon the skills learned in The Fermented Foods semester and The Fermented Drinks semester courses. We will cover Cider and Wine, Cheese and Dairy, Advanced Sourdough, Vinegar, and Salt Curing.
Science:
- Science based information packed courses
- Fact based food safety science
- Learn about microbes from a microbiologist
- The proven health benefits of fermented foods
- Verified safe & consistent recipes
Simplicity:
- Sustainable and affordable fermentation methods
- Get fermentation right on the first try
- Harness fermentation in the healthiest way possible
- How to incorporate fermented foods in your diet
- How to keep fermentation simple and safe
Meet the team
Natural fermentation precedes human history, we know. Since ancient times, humans have exploited the fermentation process. We think it’s only reasonable that in our modern times, we respect the microbes, and choose to understand them in order to harness fermentation in the healthiest way possible. That’s why we created our School of Fermentation!
Kaitlynn
Fenley
I’m a microbiologist (BSc Microbiology, LSU) certified in Food Safety and Preventive Controls. Food microbiology is my jam. I love teaching people how to have a holistic view of the microbial ecosystems that shape our foods, lives and planet.
Jon
Chachere
I am a photographer turned foodie. I create the imagery and manage the tech behind Cultured Guru's School of Fermentation. Through visual representation, I aim to bring understanding to the rarely seen microbial universe we live in.
It's easy to incorporate fermentation into your life.
Don’t worry, after you finish making your ferments, we have plenty of recipes to help you incorporate them into meals and recipes.
