Master of Fermentation
by Copenhagen Culinary Center in Denmark
2-day Intensive Course
We start with 1 full day of scientific understanding and factual background at Copenhagen University Campus about the different types of fermentation concepts of both vegetables, fruits and meat including Zero-waste fermentation.
Fermentation 2.0 is the modern tech evolution of ancient preserving. It uses new microbes and unusual foods to create new flavors. It also uses high-tech science to turn food waste into edible meals.
We learn about mircrobial activity and CFU (Colony-Forming Units is a microbiological metric used to estimate the number of live bacteria). Fermentation is strictly bound by the laws of biochemistry, thermodynamics, and microbial biology, but the process itself can be accelerated by Ultrasound-Assisted Fermentation(UAF) used in industrial production of yogurt, cheese, dough, beer, wine and vinegars with amazing results.
We look at enzymes, prebiotics, probiotics plus the promising future of postbiotics and how to make them.
We discuss the gut-brain axis and the damage ultra processed foods and refined sugar do to your overall health, hence the importance of protecting the gut.
Microscope and lab equipment available during the course.
Copenhagen is the global epicenter of culinary fermentation, so for those who are interested, we will venture out and visit a couple of these fermentation hot-spots in the evening after class. Limited places - book early!
The 2nd day and evening is full of creative workshops in the kitchen with a Michelin chef who will teach you everything you need to know about the practical art of Haute Cuisine fermentation and microbial terroir concepts when sourcing ingredients.We will make Koji-based valorisation, wild vinegars, ultrafermented kimchi and kraut plus many unique interesting foods and drinks including the supercharged postbiotic leftovers.
In gourmet cooking, ultrasonic extraction uses high-frequency sound waves to pull intense flavors and colors from foods like herbs, spices, and fruits into liquids. This inexpensive process happens in minutes, bypassing the days or weeks required for traditional steeping methods. You will try to make this and you will love it!
All materials are included, so are the experimental fermented lunch and dinner of which some components are Ultrasound-Assisted Fermentations and Ultrasonic extractions inspired by Spora.
During the dinner you will get a personalized Certificate of Participation and a luxury jacket-pin for people around to envy.
— Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. The science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Jan Vistisen, founder of Copenhagen Culinary Center