Vegetables, herbs, foraged plants, fruit. Self-brined, with added brine, pastes, salsas, sauces, powders. Cooking with lacto-ferments.
Paste kimchi (napa cabbage, cucumber, radish), water kimchi (nabak and dongchimi), white kimchi, culture and history and health of kimchi, cooking with kimchi (traditional and new ways).
Koji theory, shio koji, miso making, amazake, cooking with the mentioned ferments.
Fermented drinks with wild yeast such as ginger beer and tepache, fermented drinks with commercial yeast such as sima, kombucha, water kefir, milk kefir, whey soda, cooking with fermented drinks.
Fermented doughs around the world, injera, dosa, side dishes for the mentioned doughs.
Bonuses And Industry Specific Skills
Bonuses: Vinegar: from wine and from fruit, cooking with vinegar, vinegar-based drinks. Tempeh: cooking with tempeh, fermentation of tempeh. Gastronomy module for chefs and food producers. Microbiome module for nutritionists and interested amateurs.