Service Description

Hi, I'm Kira, a teacher and cider maker, and I'd like to explore the fascinating world of fermentation and its chemical background with you. We'll examine traditional fermented foods such as sourdough, kimchi, kefir, kombucha, cider, wine, miso, and more. We'll delve into the microbial and enzymatic processes: What role do bacteria, yeast, and mold play? How are acids, alcohol, and aromatic compounds formed? Through our own experiments and analyses, we'll follow the chemical reactions in detail and investigate which factors influence the fermentation process. This course is for anyone who wants to delve deeper into the biochemical processes behind traditional techniques.