Norah Ylang

Norah Ylang is the founder of ‘Handcrafted Ferments by Norah’ focusing on fermentation education. Whether in private in-home or virtual Zoom classes, she imparts the science and craft of various ferments. Currently, Norah teaches workshops on sauerkraut, kimchi, tempeh, kombucha, yogurt (dairy & non-dairy), and short-term koji ferments (shio koji, amazake & shiro miso). Born and raised in Singapore, Norah started fermenting tempeh as a way of recreating fond food memories from her home country. She has since entered a fermentation rabbit hole and is constantly expanding her repertoire. Her academic training in the social sciences shapes her scientifically-informed approach to understanding the principles of fermentation. She has published research and holds degrees from the National University of Singapore and Arizona State University.

Check out her fermentation adventures on Instagram: @fermentsbynorah

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