







Ferment With Confidence: Step-By-Step Framework For Understanding and Using Fermentation
Fermentation Foundation Course
Our 12-week course for professional chefs, nutritionists, and ambitious amateur cooks. After this course, you feel confident with working with various microbes: lactic-acid fermentation of vegetables and fruit, kimchi, drinks fermentation with starter cultures, commercial yeast, wild yeast, and other cultures. Creation of koji-based ferments, and vinegars. Gastronomy module for professional chefs, microbiome module for nutritionists and amateur cooks.
- E-Learning
- Kitchen Practice Units
- Weekly Online Live Coaching By Two Industry Experts
- PDFs: Fermentation Theory, Practical Guides, Recipes
Learn How To Safely And Successfully Lacto-Ferment Delicious Hot Sauces.
Fermented Hot Sauces
Learn to make your very own fermented hot sauces with our short course. This course will take you from the beginning to the end and is both suitable for beginners and those with some initial fermentation experience.
- Fermentation Theory
- Basics of Lactic Acid Fermentation
- How To Ferment Your Hot Sauce
- Using Your Hot Sauce
- Fermentation Troubleshooting





Courses To Be Released In 2023





Fermentation And Culinary Application
Foraged Ferments
Take your fermentation skills a step further and explore the fascinating world of foraging! In this course we teach you how to turn tree leaves, flower buds, flowers, wild fruit, roots and more into delicious ferments using wild bacteria and yeast. Chef Darren teaches you how to turn your foraged treasures into delicious meals.
- Self-Paced E-Learning
- Kitchen Practice Units
- Cooking Videos
- PDFs: Fermentation Theory, Practical Guides, Recipes
Koji As Seasoning For Everyday Cooking
Koji-Based Condiments
In this course, Janine Lee aka Pekopeko teaches you easily applied koji seasonings. More info to be released soon.
- E-Learning
- Kitchen Practice Units
- PDFs: Fermentation Theory, Practical Guides, Recipes
