Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments
Learn how to distinguish the different types of fermentation and start fermenting easily at home.
Chief Innovation Officer LOV FERMENTS (Barcelona, Spain)
Create preservatives thanks to microorganisms, extend the life of your products and generate new aromas and flavors
Beer, cheese, kombucha, kefir, kimchi, wine, coffee and sausages are just some of the most common fermented foods around the world.
Fermentation is the word on everybody’s lips. At LOV ferments, we refer to biological methods of conservation as fermentation. We feed a microorganism to make substances that are harmful for others. In this way we are able to extend the life of a product. Via the generation of new substances we create unique aromas and flavors.
Cheese, beer, miso, kimchi and wine are just a few examples of the creation of alcohol or acids to extend the life of the product. Fermentation has been with us since the beginning of mankind, although how it worked only started to be understood a few hundred years ago. You have to know some basic notions to start fermenting and lose any fear of these ancestral techniques.
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Course Syllabus
Course Content
Chapter 2 - Initiation to ferments
Chapter 3 - Mixed fermentation
Chapter 4 - Alcoholic fermentation
Chapter 5 -Pickled products
Chapter 6 - Lactic fermentation of vegetables
Chapter 7 - Other lactic ferments
Before you go
You will learn about the different families of ferments, and how to make Kombuchas, pickles and meads, as well as the popular kimchi sauce
What you'll learn
In this online course you will learn to lose the fear of fermenting at home. We will teach you the basics in order to be able to ferment easily, making some fermentations by way of example. We will show you our creation methodology to fully verify that the fermentations have been successful. Lessons cover lactic fermentations such as cured meat, kimchi, sriracha or sauerkraut, alcoholic ones such as hydromyel or guarapo in order to later obtain a vinegar, and mixed fermentations such as kombucha or kefir.
Who is it for?
This introductory fermentation course is aimed at professionals and anyone who wants to start out or improve in the world of fermentation. To all those people who want to discover what fermentation really is, along with how to correctly use this cluster of techniques, what lies behind each step and how to make the most of the aromas and flavours that we are going to generate.
Material required
- Glass jars with lids
- Glass bottles
- Desire to create life
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Meet your Instructor
Chief Innovation Officer LOV FERMENTS (Barcelona, Spain)
Originally from Barcelona, but a nomad at heart, Robert worked for years as a traveling chef in the most remote places on the planet.
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Very nice
AMAZING! I highly recommended!