Courses
We’re on a mission to make microbes, gut health and microbial foods approachable, accessible, easy, and enjoyable. Come enrich your ecosystem with us!
Learning about microbes from a microbiologist just makes sense, doesn't it?
Introducing The Cultured Guru School of Fermentation
The Fermented Foods
Semester
This science-based, information-packed course will enhance your understanding of microorganisms and fermentation processes. This course is designed to remove the fears of microorganisms in fermentation and to teach you how to create beneficial, affordable and safe fermented food products at home.
The Fermented Drinks
Semester
Designed for all experience levels, our fermented drinks semester course will help you understand the microbial processes in beverage fermentation so you can master making fermented drinks at home.
This science-based, information-packed course will enhance your understanding of microorganisms and fermentation processes involved in making kombucha, water kefir, milk kefir, and cider. In this course, we will remove any fears about microorganisms in fermentation and to teach you how to create beneficial, affordable and safe fermented beverages at home.
The Advanced Fermentation Semester
Advanced Fermentation is specifically for experienced students looking to work with more complex fermented foods and drinks at home. You will learn holistic approaches to preserving dairy and fruit, more complex beverage fermentation methods, and advanced sourdough fermentation techniques.
This course will expand upon the skills learned in The Fermented Foods semester and The Fermented Drinks semester courses, but anyone is welcome to join the course. We will cover Cider, and Wine, Cheese and Dairy, Advanced Sourdough, Vinegar Fermentation, and Salt Curing.
Testimonials
Elizabeth H.
“Kaitlynn definitely knows her stuff and is very willing to share what she knows. Fun, fun, fun!”
Cathy G.
“The sauerkraut making class was really enjoyable and informative. I think I will be able to take what I learned and do it myself at home. Now I’m exciting to try to make other fermented foods. Thanks for a great class!”
Kathy M.
“It was a great hands on class. I learned some thing that will make my kraut making much safer.”
Grace G.
“Really great class. Enthusiatic instructor with lots of knowledge of fermented foods. I’m in my second batch of yogurt, and I’m determined to make water kefir.”
Sheri P.
“I enjoyed the fermentation class so much I am ready to take another 🙂 Kaitlynn was very knowledgeable and very qualified and I would highly recommend this class to others.”
Jennifer T.
“This was such a fantastic class! Kaitlynn is a good, patient teacher, and I think it’s awesome that she not only shows us how to ferment, but also tells us the science behind it! Thanks for a great time.”
More classes on the way.
- Fermented Foods in Health & Disease Prevention
- Brewing Cider at Home
- Making Wine & Cheese
- Seasonal Ferments
- Hot Sauce & Salsa
- Specialty Sourdough
