Fermentation Fundamentals Weekend

This two-day course is an immersive, hands-on experience exploring a wide range of fermentation techniques for both food and beverages. Participants will gain all the practical skills and deep understanding of fermentation techniques that they need to confidently produce femented food and drink at home.

Course Highlights:

• Sourdough Bread: Learn the art of sourdough baking, from understanding natural leavening to shaping and baking your own loaf.
• Sweet Sourdough: An exploration of the techniques for creating sweet sourdough such as cakes, enriched bread and pastries.
• Vegetable Fermentation: Master the dry-salting technique to make sauerkraut and curtido, understanding the principles of lactic acid fermentation.
• Brine Ferments: Dive into the world of brined vegetables, including escabeche, pelustki and Pao Cai.
• Kvass and Tonics: Learn to make beetroot kvass and explore other types including bread and fruit kvasses and fermented tonics.
• Cultured Condiments: We will make a cultured ketchup and look at the production method for hot sauces such as sriracha.
• Kimchi: Enter the world of kimchi and work through the different styles inclucing the classic Baechi as well as white kimchi and other forms.
• Koji and Miso: Discover the significance of koji in fermentation, learn how to build a home incubator, and create your own miso.
• Fermented Beverages: Craft and experiment with kombucha, water kefir, boza and amazake.
• Cultured Dairy: milk kefir, heritage mesophillic yoghurts and explore dairy-free alternatives.
• Overview and Tasting Session: We will also do a tasting of other fermented food and drink such as tempeh, nukazuke and other things.

Who is this Course for?

This course is perfect for anyone with an interest in fermentation including culinary enthusiasts, home cooks, and anyone eager to expand their food preservation skills. Whether you’re new to fermentation or looking to deepen your knowledge, this workshop offers comprehensive insights into both traditional and contemporary techniques.

 

What You’ll Gain:

• Hands-on experience in various fermentation methods.
• An understanding of the science and safety behind fermentation.
• The confidence to incorporate fermented foods and beverages into your daily life.
• Knowledge of building simple equipment like home incubators.
• A collection of recipes and the skills to experiment further at home.

How You’ll Learn

This workshop will combine group activities, individual practice, and short theoretical sessions. You’ll have first-hand experience with materials, equipment, and techniques. The outcome of the weekend will be:

• A comprehensive resource list detailing the methods covered.
• A group forum for ongoing support and shared learning after the course.