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Sauerkraut and Kimchi Basics
Learn how to confidently create your own sauerkraut, kimchi or curtido. Dig into some of the benefits and science, the hands-on how-to and suggestions for getting creative with your own. We will get you going, make sure you are staying safe, and support your exploration. As we go, we will explore some of the history, the various methods for creation and the three main types of this delicious ferment. Come check it out.
Register for this course and see more details by visiting:
OpenCourser.com/course/975tvb/sauerkraut
Good to know
Good to know
Know what's good ,
what to watch for , and
possible dealbreakers
Develops foundational skills and knowledge for creating sauerkraut, kimchi, and curtido
Provides insights into the history, techniques, and benefits of fermentation
Suitable for learners interested in home fermentation, culinary arts, or nutrition
Encourages creativity and exploration in the fermentation process
Provides hands-on guidance and support throughout the learning journey
May be limited in scope for experienced fermenters
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Reviews summary
Basics of fermentation with vegetables
Learners say that Sauerkraut and Kimchi Basics provides engaging content to those who are new to the world of vegetable fermentation. Many students described the course as basic, but added that the instructors created a great introduction to the topic. Others said that they would have liked to see more advanced information, but that this course was well-structured for new learners.
Instructors share valuable knowledge on fermentation.
"The instructors added a host of knowledge on the benefits of fermentation."
"These lady's are nerdy like me so the match is made in heaven!!!"
Perfect for those new to fermented vegetables.
"It was definitely a "basic" course."
"I would recommend it if you've never played with fermented vegetables before."
Activities
Coming soon
We're preparing activities for
Sauerkraut and Kimchi Basics.
These are activities you can do either before, during, or after a course.
Career center
Learners who complete Sauerkraut and Kimchi Basics will develop knowledge and skills
that may be useful to these careers:
Fermentation Scientist
Fermentation Scientist
Fermentation Scientists can greatly benefit from the Sauerkraut and Kimchi Basics course, as it provides a comprehensive understanding of fermentation processes and their applications in various industries. The course covers the science behind fermentation, including microbial interactions, metabolic pathways, and quality control measures, which are essential knowledge for professionals working in this field.
Microbiologist
Microbiologist
Microbiologists may find the Sauerkraut and Kimchi Basics course helpful for gaining practical experience in fermentation processes and their applications in various industries. The course provides hands-on experience in creating fermented foods, which can be valuable for understanding the role of microorganisms in fermentation and developing strategies for optimizing fermentation processes.
Food Scientist
Food Scientist
Food Scientists may find the Sauerkraut and Kimchi Basics course helpful for building a foundation in fermentation techniques and their applications in food product development. The course provides hands-on experience in creating fermented foods, which can be valuable for understanding the sensory and functional properties of fermented products and developing innovative food formulations.
Culinary Arts Instructor
Culinary Arts Instructor
Culinary Arts Instructors may find the Sauerkraut and Kimchi Basics course useful for enhancing their knowledge of fermentation techniques and expanding their culinary repertoire. The course provides hands-on experience in creating fermented foods, which can be valuable for teaching students about the process and its applications in various cuisines.
Nutritionist
Nutritionist
Nutritionists may find the Sauerkraut and Kimchi Basics course helpful for expanding their knowledge of fermented foods and their nutritional benefits. The course provides insights into the health benefits of fermented foods, including their impact on gut health, immune function, and overall well-being, which can be valuable for providing evidence-based nutritional advice to clients.
Wellness Coach
Wellness Coach
Wellness Coaches may find the Sauerkraut and Kimchi Basics course helpful for expanding their knowledge of fermented foods and their role in promoting overall well-being. The course provides insights into the health benefits of fermented foods, including their impact on gut health, immune function, and mental health, which can be valuable for guiding clients towards a healthier and more balanced lifestyle.
Dietitian
Dietitian
Dietitians may find the Sauerkraut and Kimchi Basics course helpful for expanding their knowledge of fermented foods and their nutritional benefits. The course provides insights into the health benefits of fermented foods, including their impact on gut health, immune function, and overall well-being.
Personal Chef
Personal Chef
Personal Chefs may find the Sauerkraut and Kimchi Basics course useful for expanding their culinary repertoire and providing unique and flavorful dishes to their clients. The course provides hands-on experience in creating fermented foods, which can be valuable for developing innovative and healthy meal options that cater to the dietary needs and preferences of clients.
Home Economist
Home Economist
Home Economists may find the Sauerkraut and Kimchi Basics course useful for expanding their knowledge of fermented foods and their applications in home cooking and food preservation. The course provides hands-on experience in creating fermented foods, which can be valuable for teaching individuals about the process and its benefits in the home environment.
Farm Manager
Farm Manager
Farm Managers may find the Sauerkraut and Kimchi Basics course helpful for diversifying their farm's offerings and increasing their revenue streams. The course provides practical knowledge of fermentation techniques that can be applied to the production of value-added products from farm-grown produce, such as fermented vegetables, condiments, and beverages.
Restaurant Owner
Restaurant Owner
Restaurant Owners may find the Sauerkraut and Kimchi Basics course useful for diversifying their menu offerings and attracting new customers. The course provides hands-on experience in creating fermented foods, which can be valuable for developing unique and flavorful dishes that can enhance the dining experience and differentiate the restaurant from competitors.
Food and Beverage Manager
Food and Beverage Manager
Food and Beverage Managers may find the Sauerkraut and Kimchi Basics course useful for expanding their knowledge of fermented foods and their applications in the food and beverage industry. The course provides insights into the production, storage, and serving of fermented foods, which can be valuable for managing food and beverage operations and ensuring the quality and safety of fermented products.
Health Food Store Owner
Health Food Store Owner
Health Food Store Owners may find the Sauerkraut and Kimchi Basics course useful for expanding their product offerings and providing valuable information to their customers. The course provides knowledge of the health benefits of fermented foods and their role in a healthy diet, which can help health food store owners make informed recommendations to their customers and promote the benefits of fermented foods.
Yoga Instructor
Yoga Instructor
Yoga Instructors may find the Sauerkraut and Kimchi Basics course helpful for deepening their understanding of holistic health and wellness. The course provides insights into the role of fermented foods in supporting gut health and overall well-being, which can be valuable for yoga instructors who want to provide a comprehensive approach to health and fitness for their students.
Biotechnologist
Biotechnologist
Biotechnologists may find the Sauerkraut and Kimchi Basics course helpful when working with fermentation processes. The course provides a foundation in the science and techniques of fermentation, which can be applied to the production of various biotechnological products, including food, beverages, and biofuels.
For more career information including salaries, visit:
OpenCourser.com/course/975tvb/sauerkraut
Reading list
We've selected nine books
that we think will supplement your
learning. Use these to
develop background knowledge, enrich your coursework, and gain a
deeper understanding of the topics covered in
Sauerkraut and Kimchi Basics.
Save
More in-depth look at the art of fermentation, providing a wealth of information on the science and history of the process.
Comprehensive guide to the art of fermentation, providing detailed instructions on how to make sauerkraut, kimchi, and other fermented foods.
Visually stunning guide to fermentation, providing a wealth of information on the science and art of the process.
Comprehensive guide to the art of pickling, providing a variety of recipes and tips for troubleshooting.
Is another great resource for learning how to make fermented vegetables, providing a variety of recipes and tips for troubleshooting.
Comprehensive encyclopedia of food and cooking, including a section on fermentation.
This online edition of the Encyclopedia of Food has a detailed entry on fermentation.
Practical guide to the art of fermentation, providing step-by-step instructions for a variety of fermented foods.
Save
If you're looking to learn in-depth about the art of making kimchi, this highly specialized book.
For more information about how these books relate to this course, visit:
OpenCourser.com/course/975tvb/sauerkraut
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Effort
2.5 total hours
Via
Udemy
Good to know
Develops foundational skills and knowledge for creating sauerkraut, kimchi, and curtido
Provides insights into the history, techniques, and benefits of fermentation
Suitable for learners interested in home fermentation, culinary arts, or nutrition
Encourages creativity and exploration in the fermentation process
Provides hands-on guidance and support throughout the learning journey
May be limited in scope for experienced fermenters
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