Fermentation Techniques
Discover practical fermentation techniques to transform everyday ingredients into flavour-packed ferments
Chef, creador de contenido y escritor gastronómico (Londres, Reino Unido)
Course Content
Course Content
1. Course presentation
Free
2. Introduction to Fermentation
3. Wet Brine Fermentation - Lactofermentation
4. Dry-Brine Fermentation - Lactofermentation
Free
5. Kimchi
6. Cheong
7. Miso
Check Your Knowledge
About this Course
Build confidence in fermentation and reduce food waste naturally.
In this online course, Kenji Morimoto will guide you through the vast topic of fermentation, focusing on accessible ways to ferment safely. He will demystify this ancient technique, used by our ancestors to preserve food and survive, and explain how their culinary innovation can be applied in the modern kitchen.
You will learn to make kimchi, sauerkraut, lacto-fermented hot sauce, cheong, and miso. For most of these preparations, all that is needed is salt or sugar, vegetables or fruit, plus time and patience. Fermentation therefore offers an economical yet delicious way to create food, while also helping to reduce food waste at home.
Upon completion of this online course, you will be able to:
- Understand the difference between wet and dry brining
- Cut vegetables appropriately for fermentation
- Apply flavor to your ferments
- Understand how your environment will impact your fermentations
- Know how to troubleshoot your fermentations
- Produce fermentations safely
What's included?
- 2h 20 mins HD video
- 7 recipes
- 16 lessons
- 1 Quiz
- Certificate
- Español, Italiano, English (VO), Français, Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef, Content Creator and Food Writer (London, UK)
Passionate about fermentation and connecting the dots between diasporic traditions and his own.
Create flavourful ferments and make the most of your ingredients
What you'll learn
In this course, you will discover practical fermentation techniques to transform everyday ingredients into flavour-packed ferments:
Sauerkraut: Get to grips with dry brining. This adaptable ferment can be flavoured in countless ways and used as either an ingredient or an accompaniment.
Lacto-fermented Hot Sauce: Discover a wet-brining technique that can be used to create a myriad of flavourful ferments.
Kimchi: Learn to make kimchi paste and create this iconic Korean ferment step by step.
Mango Cheong: Use this simple technique to make the most of surplus fresh fruit and produce a versatile syrup.
Cherry Cheong: Apply the cheong technique to frozen fruit. A delicious way to reduce your food waste.
Chickpea Miso: Learn to work with koji and master this miso-making technique, which can be applied to a surprising range of ingredients.
In this course, in addition to the recipes, you will also learn a range of techniques that will be useful on many occasions.
The techniques you will learn are:
- Wet brine lacto fermentation
- Dry brine lacto fermentation
- Lacto fermentation using kimchi paste
- How to cut cabbage for lacto fermentation
- How to massage cabbage with salt for lacto fermentation
- How to jar sauerkraut
- How to cut cabbage for kimchi
- How to jar kimchi
- How to jar miso
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Frequently Asked Questions
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