Advanced Fermentation- from Koji to Kombucha

The Art of Cooking with Chef Peter Glatz

Advanced Fermentation- from Koji to Kombucha

3 hours

Wednesday, March 4, 1:00-4:00

This advanced fermentation course explores the art and science of fermentation beyond the basics. Building on a foundation in fermentation, students will delve deeper into the techniques and microorganisms used to create complex, flavorful fermented foods and beverages.

Course Topics:

• Koji:

  • History and origin of koji

  • Types of koji and their applications

  • Koji production methods

  • Koji's role in the fermentation process

  • Koji-based fermented foods and beverages (e.g., shoyu, miso, and amazake)

• Kombucha:

  • History and origin of kombucha

  • Kombucha brewing process

  • Factors affecting kombucha fermentation

  • Troubleshooting kombucha fermentation

  • Flavoring and carbonating kombucha

The course will include hands-on workshops where students can practice various fermentation techniques and create their own fermented products. Students will also learn about the health benefits of fermented foods and beverages and how to incorporate them into a balanced diet. 

Supplies

Please bring the following supplies to class:

• 3 clean wide-mouth quart canning jars with lids

• A sharp knife*

• An apron

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.