Introduction to Fermentation

The Art of Cooking with Chef Peter Glatz

Introduction to Fermentation

3 hours

March 24, 1:00--4:00

Fermentation is a traditional method of food preservation that uses beneficial bacteria to convert sugars into lactic acid. This process produces delicious, nutritious fermented foods such as sauerkraut and kimchi. In this introductory class, you will learn the basics of fermentation, including:

• The science behind fermentation

• The different types of fermented foods

• The equipment and supplies you need to get started

• How to make your own sauerkraut, kimchi, fermented pickles, and hot sauces

• Troubleshooting tips 

This class is perfect for anyone interested in learning how to make their own fermented foods. No prior experience is necessary.

Benefits of Fermentation

Fermented foods are a great way to improve your health and well-being. They are:

• Probiotic-rich: Fermented foods contain beneficial bacteria that can help to improve gut health and boost immunity.

• Nutrient-dense: Fermented foods are packed with vitamins, minerals, and antioxidants.

• Easy to digest: Fermented foods are easier to digest than unfermented foods.

• Delicious and versatile: Fermented foods can be used in a variety of dishes. 

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.