Designed as an entry-level primer for beginners and home cooks of all skill levels, this 2-week course will empower you with the knowledge and hands-on experience to harness the power of fermentation in your everyday cooking.Week 1Introductory Techniques & Lactofermentation PrimerLearn fundamental fermentation techniques and the science behind them.Prepare your first batch of lactofermented seasonal vegetables, fermented fruit & whole cabbage kimchi.Week 2Pantry Building: Wild FermentationLearn to make custom fermented condiments and drinks for your kitchen at home.Prepare wild-fermented fruit soda, cheong, and lacto-fermented condiments such as hot sauce and mustard.Course OutcomeBy the end of this course, you'll be equipped with the skills and confidence to embark on your own fermentation journey. You'll have a deep practical understanding of the science behind fermentation, a collection of homemade ferments to use at home, recipes used throughout the course, and the ability to infuse your everyday cooking with flavor-packed fermented foods. *Course structure is subject to change**This course is suitable for vegetarians and vegans***Refund Policy: A refund of 50% of your purchase is possible before March 2nd, 2024. No refunds are possible after this date.DetailsSaturday March 9thSaturday March 16th14-17hrLocationSATELLITWeinstraße 1110249 Berlin

Designed for home cooks of all skill levels, this 2-week course will empower you with the knowledge and hands-on experience to harness the power of fermentation in your everyday cooking.Week 1Introductory Techniques & Lactofermentation PrimerLearn fundamental fermentation techniques and the science behind them.Prepare your first batch of lactofermented seasonal vegetables, fermented fruit & whole cabbage kimchi.Week 2Pantry Building: Wild FermentationLearn to make custom fermented condiments and drinks for your kitchen at home.Prepare wild-fermented fruit soda, cheong, cultured butter, lacto-fermented condiments such as hot sauce and mustard.Course OutcomeBy the end of this course, you'll be equipped with the skills and confidence to embark on your own fermentation journey. You'll have a deep practical understanding of the science behind fermentation, a collection of homemade ferments to use at home, recipes used throughout the course, and the ability to infuse your everyday cooking with flavor-packed fermented foods.  *Course structure is subject to change**This course is suitable for vegetarians and vegans***Refund: A refund of 50% of your purchase is possible until December 29th. After that, no refund will be possible.DetailsJanuary 7thJanuary 14th14-17hrLocationWeinstraße 1110249 Berlin

Designed for foodies and home cooks, Miso Introduction is a one-day intermediate fermentation workshop where students will learn the beginner basics of making miso. We highly recommend having prior experience working with ferments for success in caring for your miso, although this is not mandatory. For beginner classes, see our Fermentation Fundamentals class. Students will learn theoretical principles as well as practical techniques. Topics will include:How miso is traditionally made and the varieties of miso in Japan.What is koji? How does koji function in miso?The science behind miso fermentation.How to use ingredient ratios to your advantage.Packing, maintenance, identifying contamination, and long-term care.Traditional and non-traditional uses for miso in everyday cooking.Students will work in groups to make their own jar of miso to take home. The class will also include:Miso tastingFermented snacksMiso recipe guideDetailsSunday, March 17th14-17hrLocationSATELLITWeinstraße 1110249 BerlinRefund Policy: A refund of 50% of your purchase is possible before March 10th, 2024. No refunds are possible after this date.

Designed for foodies and home cooks, Miso Introduction is a one-day intermediate fermentation workshop where students will learn the beginner basics of making miso.  We highly recommend having prior experience working with ferments for success in caring for your miso, although this is not mandatory. For beginner classes, see our Fermentation Fundamentals class. Students will learn theoretical principles as well as practical techniques. Topics will include:How miso is traditionally made and the varieties of miso in Japan.What is koji? How does koji function in miso?The science behind miso fermentation.How to use ingredient ratios to your advantage.Packing, maintenance, identifying contamination, and long-term care.Traditional and non-traditional uses for miso in everyday cooking.Students will work in groups to make their own jar of miso to take home. The class will also include:Miso tastingFermented snacksMiso recipe guideDetailsSaturday, March 23th14-17hrLocationSATELLITWeinstraße 1110249 BerlinRefund Policy: A refund of 50% of your purchase is possible before March 10th, 2024. No refunds are possible after this date.