Asian Food Fermentation




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CourseGraphic Explore an 8,000-year-old culinary tradition that uses beneficial microorganisms to preserve food and develop rich, complex flavors. Through hands-on lactic acid fermentation techniques, you'll prepare classic staples including kimchi, doenjang (soybean paste), gochujang (chili paste), and soy-based ferments. Learn how these traditional methods create savory umami flavors while providing beneficial probiotics. Gain practical skills and a deeper appreciation for the science and culture behind fermentation.
 $65 materials fee
 

Class Details

1 Session(s)
Weekly - Wed

Location
TMCC Meadowood Center

Instructor
Mitchel Nguyen 

 

Notice

Please read:  Materials cost is paid directly to the instructor at the beginning of class.

Tuition:  $59.00

Materials Cost:  $65.00

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Schedule Information

Date(s) Class Days Times Location Instructor(s)
10/7/2026 - 10/7/2026 Weekly - Wed 06:00 PM - 08:00 PM Reno, TMCC Meadowood Center  Map Mitchel Nguyen 

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