Cordon Vert: The Art of Fermentation

About this course

The course introduces fermentation through a series of fruit and vegetable preparations, including fermented berries, baby onions, cucumbers, sauerkraut, kvass and kimchi. Participants examine fermentation ratios, timing, temperature and anaerobic methods, alongside approaches such as lactic fermentation and fermentation using starter cultures. The programme also explores plant-based preparations, including almond and cashew milks, ricotta and fermented plant-based cheeses. Teaching combines demonstrations, tasting and practical group work, with attention to back-slopping, continuous fermentation and the use of sourdough mothers or starter bugs.

What you'll learn

• Explain the principles of batch and anaerobic fermentation, including the role of ratios, time and temperature.
• Prepare fermented fruits and vegetables using lactic and anaerobic fermentation techniques.
• Apply back-slopping and continuous fermentation methods using established starter cultures.
• Describe traditional and modern approaches to fermenting food.
• Make plant-based milks, ricotta and fermented cheeses from almonds and cashews.
• Prepare and work with fermented starters including kimchi, ginger bug and honey and garlic fermentation.

Is this course right for you?

The course is listed at All Levels and is delivered through group practical lessons combining demonstrations, tasting and preparation. It covers a broad range of fermentation methods, from fruits and vegetables to plant-based cheeses. The source does not specify whether previous experience is required.

• Taught in a group practical format
• Includes both demonstrations and tasting
• Covers fruit, vegetable and plant-based fermentations

Before you go

• Sensible, flat-soled shoes are requested; open-toed shoes are not advised.
• Participants should bring Tupperware or jars to transport their products home.
• A recipe booklet, apron, tea towel, ingredients, cooking equipment and teaching resources are provided for use in the kitchen.