Introduction to Fermentation With Koji: The Mold That Makes Magic

The Art of Cooking with Chef Peter Glatz

Advanced Fermentation: From Koji to Kombucha

April 7, 5:30pm - 7:30pm

$69.00 per person

Take your fermentation skills to the next level in this hands-on Advanced Fermentation workshop led by chef and fermentation specialist Peter Glatz. Designed for those with some familiarity with fermentation, this class explores the fascinating microorganisms, techniques, and traditions behind complex fermented foods and beverages.

From the ancient craft of koji fermentation to the art of brewing kombucha, you’ll deepen your understanding of fermentation science while gaining practical skills you can apply in your own kitchen.

What You'll Do

In this immersive workshop, Peter will guide you through advanced fermentation techniques and the science behind them. Through demonstrations and hands-on activities, you’ll learn how fermentation transforms ingredients into deeply flavorful foods and beverages.

Participants will explore the process of cultivating and working with koji, brewing kombucha, and understanding the environmental factors that influence successful fermentation.

You'll Learn:

The history and cultural origins of koji and kombucha

Different types of koji and their culinary applications

How koji is produced and used in fermentation

The basics of making fermented foods such as miso, shoyu, and amazake

The kombucha brewing process

How fermentation variables affect kombucha flavor and carbonation

Troubleshooting common fermentation challenges

What's Included

Hands-on fermentation instruction

Guided demonstrations and discussions

Opportunities to practice fermentation techniques

Educational materials on fermentation science and health benefits

Who This Workshop Is For

Home cooks interested in expanding their fermentation skills

People with basic fermentation knowledge wanting to go deeper

Food enthusiasts curious about microbial fermentation

Anyone interested in making their own fermented foods and beverages

About Your Instructor

After a distinguished 40-year career as a dentist, Peter Glatz began a new chapter at age 66 by pursuing his passion for cooking. Over the past seven years, he has trained in renowned kitchens including Chicago’s Michelin-starred Elizabeth Restaurant, Nonesuch in Oklahoma City (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, Peter worked as a fermentation specialist in the Research & Development Lab at Sean Brock’s Audrey Restaurant, recognized by Esquire as one of the Top 10 New Restaurants in America in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm & Creamery.

Peter’s culinary journey has been featured on NBC’s Today Show and in Bon Appétit Magazine and The Washington Post.

Event Details

What to Bring:

• 3 clean wide-mouth quart canning jars with lids

• A sharp knife

• An apron

Experience Level: Intermediate (some familiarity with fermentation helpful)

Location: Prairie Fruits Farm Classroom

4410 N Lincoln Ave, Champaign, IL

Parking: General parking is available in the gravel lot. ADA parking is located south of the farmhouse. The classroom is in the white building with black trim west of the gardens. Check in at the farm store at the front of the building.

Tickets: $69.00 per person

By attending, you consent to your image being used in Prairie Fruits Farm & Creamery marketing, social media, and publications. Please notify the photographer if you prefer not to be photographed.