Fermenting vegetables at home
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Digital video course · One-time purchase · Immediate access to the members-only area after payment. Includes dedicated course materials.
Techniques and secrets to start fermenting safely
A practical course to learn how to transform vegetables and citrus fruits through lactic fermentation, right in your own kitchen. You will be able to follow the video course supported by a handout that you can view online or print.
We will start with the basics to understand how fermentation works and what conditions allow microorganisms to do their work. We will look at different types of fermented vegetables together and learn two fundamental techniques: dry salting and brine.
We will talk about containers, equipment, salt quantities, times, environment and temperatures, and above all about what happens during fermentation: transformations, bubbles, aromas, colors and textures.
An important part will be dedicated to safety: we will learn to distinguish a fermentation that is proceeding correctly from possible alterations, to recognize the most common mistakes, to understand when to intervene and how to store these foods.
The goal is to give you the tools and the confidence needed to start experimenting on your own, to live in relation with the invisible world of microorganisms that surrounds and inhabits us, and to discover how many different things can be born from manual skill, plants, salt, time and microorganisms.
Duration: 45 minutes
One-time purchase · Includes handouts · Access to the reserved area after payment