What You Will Cover
- Lacto-Fermentation Basics
- Salt calculations, airlock systems, weight ratios, temperature ranges for different fermentation speeds, and identifying kahm yeast versus mould contamination.
- Vegetable Ferments
- Kimchi variations, sauerkraut, fermented hot sauces, pickled garlic, and fermented tomato applications.
- Koji Cultivation
- Spore inoculation techniques, incubation chamber setup using home equipment, rice versus barley substrate selection, and troubleshooting failed batches.
- Koji Applications
- Shio koji for meat tenderisation, amazake sweetener production, quick miso variations, and koji butter development.
- Pickling Methods
- Quick pickles, refrigerator pickles, fermented pickles, and vinegar brine formulations including spice-forward and sweet variations.
- Preservation and Canning
- Water bath canning for high-acid foods, pressure canning introduction, pH testing, seal verification, and storage duration guidelines.
Note: Koji work requires maintaining 30°C for 48 hours—we cover improvised incubation setups.
Fermentation is controlled decomposition. Sounds unappetising, but it creates flavours impossible to achieve any other way. This programme covers lacto-fermentation for vegetables, koji mould cultivation for umami development, and various pickling techniques beyond basic vinegar brines.
We start with salt percentages and their impact on bacterial development. A 2% brine produces different results than 3.5%, affecting both texture and flavour development speed. You will ferment cabbage, radishes, and hot sauces, learning to identify successful fermentation versus contamination.
Koji work requires temperature and humidity control. You will inoculate rice and barley, monitor spore development, and use finished koji to make shio koji, amazake, and miso variations. The umami compounds these produce—particularly glutamates—intensify flavour in ways salt alone cannot.
Preservation methods include water bath canning, pressure canning basics, dehydration techniques, and confit preparations. Each method suits different ingredients and desired shelf lives. We address pH levels for safe canning, botulism prevention, and proper seal testing.