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Ferment With Confidence: Step-By-Step Framework For Understanding and Using Fermentation
Fermentation Foundation E-Learning 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
“The long course provides an insight into various fermentation methods in a compact way with detailed instructions and documentation. I can incorporate ideas and insights from the modules into my daily gastronomic routine and, as a restaurateur, make my offerings more interesting. One ventures into production methods that are far beyond the classic sauerkraut. The support during the self-study was also exemplary. In the exchange with other course participants and with the course instructor, open questions were clarified quickly and informatively.”
FRANCOGastro Manager (Switzerland)
“Despite my basic knowledge of fermentation, I learned a lot more in the varied and exciting modules. In the recipe booklets, the learned is again summarized well understandable and you can find very good recipes and recipe ideas. Franziska was always available for questions (online group or mail) and immediately had well-founded answers. All in all, a top online course that I can definitely recommend, whether beginners or professionals.”
ANDISous Chef (Switzerland)
Being a dedicated chilli sauce lover, I was excited to watch this course on fermented chilli sauces. The concept is fascinating, and the course is well-paced, informative and easy to follow. You don't need to have any previous experience of making chilli sauces, just a love of spice and an inquisitive palate. Highly recommended as a starting point for the amazing world of fermentation.
PETEFounder of London Chili Championships (UK)
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