Fermenting Course

Description

This is a hands-on practical course.

The art of collaborating with the invisible world, creating new aromatic profiles with Marco Fortunato, expert and author: teaches you how to understand, make, and taste fermentations.

- Recognition, selection, & preparation of materials

 I look forward to seeing you for an intensive training course on koji and its uses in the kitchen, as well as fermentations that enhance dishes.

Registration is due by February 16th!

What will we do?

- Production of wheat koji

- Production of soybean koji

- Production of legume miso and bread miso

- Production of vegetable shoyu and garum

- Production of shiokoji

- Applications of koji in marinades

- Production of tempeh from various legumes

- Production of natto

 The course will have a plant-based and vegetarian focus.

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