The lactic-acid fermentation module teaches you how to ferment vegetables and fruit with various techniques, from brine fermentation to pastes, salsas and sauces. The comprehensive drinks fermentation module introduces you to the world of brewing with various microbes, for example wild yeast, commercial yeast, lactic acid bacteria, whey or starter cultures such as kombucha or kefir. The two modules vinegar and kimchi provide you with extensive knowledge in these two areas. With the knowledge that koji fermentation will be the future star of fermentation in restaurants, we have dedicated three entire modules to fermentation with this magic mould. From miso to amino sauces and vegan charcuterie and many more koji products, we got you covered. The gastronomy module provides you with the necessary restaurant-specific knowledge, from handling ferments safely to current global gastronomy trends in fermentation.