- An online course for mastering real, nourishing fermentation
understand
the microbes.
nourish
your home.
You’re not alone if you’ve ever struggled fermenting foods or felt uneasy about handling microbes. With the proper knowledge, you can transform uncertainty into confidence.
Whether you source your vegetables from the store or grow them in your own garden, I’ll guide you through understanding the living world of fermentation—step by step—so you can easily create nourishing, powerful foods. Embrace the art of fermentation with the clarity, support, and skills you need to make it a natural part of your everyday life.
Featured By
Taught to hundreds of students in person, Kaitlynn brings her popular fermented foods courses online.
experience the
tradition of real food.
the fermented foods semester
Class starts upon enrollment.
Discover the science behind fermentation in this in-depth, information-packed course. You'll gain the skills to confidently and consistently craft health-promoting, sustainable, and affordable fermented foods in your kitchen. Learn to make fermented vegetables, yogurt, miso, tempeh, and sourdough—all with step-by-step guidance to ensure you succeed from the very first batch.
the fermented drinks semester
Class starts upon enrollment.
Immerse yourself in the art and science of crafting fermented beverages in this comprehensive, hands-on course. You'll learn to make kombucha, water kefir, milk kefir, vegan milk kefir, and wild fermented drinks—all from scratch. This course will equip you with the confidence to brew delicious, sustainable, affordable drinks that can quickly become part of your everyday routine.
the advanced fermentation semester
Coming soon (2025)
Take your fermentation skills to the next level with our Advanced Fermentation Semester. Building on the foundation from the Fermented Foods and Drinks semesters, this course dives deeper into complex fermentations like cider and wine, cheese and dairy, advanced sourdough techniques, vinegar crafting, and salt curing. You'll expand your knowledge, experiment with diverse flavors, and master the art of advanced fermentation. Whether you're ready to challenge yourself, add new skills to your repertoire, or make more artisanal foods at home, this course will help you grow as a fermenter.
Science:
- Evidence-based, information-packed lessons for every ferment
- Reliable food safety practices to keep your family healthy
- Microbial insights explained simply by a microbiologist
- Discover the health-boosting benefits of fermented foods
- Tested recipes to ensure safe, consistent results every time
Simplicity:
- Embrace a tradition of real, wholesome food crafted at home
- Learn how to make nourishing foods from fresh, simple ingredients
- Connect with the natural rhythms of fermentation and seasonal produce
- Experience the joy of creating vibrant, health-promoting foods for your family
- Build confidence by knowing where your food comes from and how it's made
Meet the team
Fermentation has been a part of human life for thousands of years, long before we truly understood it. Throughout history, people have used fermentation to nourish their families and preserve the bounty of each season. It’s time to honor this tradition in our modern world while embracing a deeper understanding of the microbes at work. At the School of Fermentation, we combine ancient wisdom with modern science to help you harness the power of fermentation in a way that’s simple, safe, and deeply rewarding. We’re here to share our expertise and passion, so you can create real food that brings health and joy to your home.
Kaitlynn
Fenley
I'm a microbiologist with a degree from LSU and certified in food safety and preventive controls. My passion lies in food microbiology and sharing the wonders of the microbial world. I love helping people see the bigger picture—how these tiny organisms shape our food, health, and planet. At the School of Fermentation, I bring my scientific expertise to make fermentation approachable and exciting, empowering you to confidently create delicious, health-promoting foods.
Jon
Chachere
I'm a photographer who found my way into the world of fermentation. I handle the imagery and technology behind the School of Fermentation, capturing the beauty of the unseen microbial universe. Through my visuals, I strive to make fermentation more accessible and help you understand the magic happening in every jar. When you can see the process clearly, you can appreciate the transformative journey of fermentation even more.
make fermentation
a natural part of life
Once you’ve mastered making ferments at home, we’ve got you covered with plenty of recipes to inspire you. Discover delicious ways to bring your ferments to the table and make them a natural part of every meal.
