Cooking Class Fermentation for Beginners
This traditional technique has been used for centuries to add flavor and preserve food, and now, you’ll not only understand the basics of fermentation but also be able to try them in your own kitchen. You’ll begin by making kombucha with tea and a SCOBY and learn how fermentation creates its light fizz and tangy taste. Next, you’ll prepare classic kimchi using cabbage, salt and gochugaru. To finish, you’ll make tempeh with soybeans and tempeh culture, a protein-rich fermented food. Chef James will guide you through each step and share helpful tips so you can recreate these recipes at home. Book now!
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Kombucha
With tea and scoby
Kimchi
With cabbage, salt and gochugaru
Tempeh
With soybeans and tempeh culture