The Art and Science of Fermentation

"Fermentation is culture. Fermentation relates to culture in many different ways, corresponding with the many layers of meaning embedded in this important word, from its literal and specific meanings in the context of microbiology to its broadest connotations. Reclaiming our food and our participation in cultivation is a means of cultural revival, taking action to break out of the confining and infantilizing dependency of the role of user, and taking back our dignity and power by becoming producers and creators...Relocalizing food means a renewal not only of agriculture but also of the processes used to transform and preserve the products of agriculture into the things that people eat and drink every day." -Sandor Elix Katz

Course Overview

This independent study was created by Mykaila and Claire under the guidance of Ryan Ihrke and the help of several other staff and faculty. The course delved into the science behind how fermentation works at a molecular level by studying pH levels, the variations of salt, ways in which fermentation can promote a more sustainable world, and the overall concept of what fermentation means. Throughout the semester, Claire, Ryan and Mykaila each tested new recipes with variations from the Noma Guide to Fermentation by David Zilber and René Redzepi, as well as The Art of Fermentation and Wild Fermentation by Sandor Ellix Katz. The fermentation team tried several various kombucha recipes, lactic acid fermented apples, onions and red cabbage, fermented hot sauce, bulgar cheese, coconut and almond yogurts and apple and ginger vinegar.

Trial and Error

Almond Yogurt: This first attempt at a plant based yogurt did not work out. We used a pre made yogurt from Silk and mixed that with almond milk and arrowroot powder and let it ferment in a dehydrator. It never ended up thickening.

Coconut Yogurt: The second attempt at a plant based yogurt consisted of combining a can of Wild Harvest coconut milk with two crushed NatureWise probiotic capsules and letting it ferment for two days. The result was a creamy, thick substance that did not taste good.

Apple Cider Vinegar: Making apple cider vinegar is extremely easy and can be a sustainable project by using apple scraps such as the peelings and/or core that you may not want to eat. Simply add some sugar and water and let it ferment for a loooong time. The starting smell is horrible, but the final product is easy.

Kombucha: Mykaila had the most success with kombucha overall. We followed the kombucha recipe in the Noma Guide to Fermentation with various berry teas and had fun testing out different combinations of berries, herbs, and spices in the second fermentation process including apples, ginger, raspberries, blueberries, and cardamom.

Lactic Acid Fermented Fruits and Vegetables: We tried a variety of fermented vegetables and fruits, some more successful than others. Mykaila fermented onions and cabbage, some of which turned moldy. Claire fermented apples that ended up being a salty treat only enjoyed by her, and Ryan fermented (for a little longer than needed) peppers to make a hot sauce.

The Science: Notes

Field Trips

These were businesses we were planning to tour, although due to the circumstances of COVID-19, we were unable to take our field trips. We received excellent responses from Spirit Creek Farm and Happy Hollow Creamery and look forward to staying in touch with them in the future.

Post Cards

The method of evaluation was done through testing recipes and reporting the progress and success of those recipes through writing post cards and creating videos to be shared with one another.