To understand the art and science of fermentation, we need to explore the complex interplay of polymicrobial communities, where multiple microbial species interact, collaborate, and compete to produce the final product. This requires both experimental microbiology and computational analysis. In this CURE class, we carry out a novel, scientifically important experiment related to polymicrobial fermentation. We analyze the data using traditional microbiological techniques alongside sequencing and computational methods. Together, we write and submit a manuscript for publication based on our findings. In 2025, for example, the class focused on kimchi and published here: https://www.mdpi.com/2304-8158/14/11/1948. In addition to the research project, students give presentations on other fermented foods and, for the final project, propose a new experiment to be conducted in the following year’s class. In effect, we go from fermentation all the way to publication in one exciting semester.