The complete course in fermented food and drink

Dive head-first into the world of fermentation in this self-paced online course

This course was created for the fermentation-curious. If you want to know all about microbial fermentation, making starter cultures, and using ferments to boost flavour and create more sustainably - this is for you!

This self-paced course shares the fundamentals and provides you with all the resources you need to master the art and science of fermented foods and drinks. 

TECHNICAL SKILLS TAUGHT BY EXPERTS

DIGITAL LECTURES AND PRACTICAL SUPPORT

A COMMUNITY OF PLANT-BASED LEADERS

The Course Curriculum

Johnny Drain Fermentation

Module One: Introduction to Microbes

Taught by: Dr Johnny Drain

Delve into the topic of microbes and the techniques for using fermentation to bring out the flavour in foods, as well as transforming fruits and vegetables to create new flavours in your foods. This module will introduce you to the basis of cooking with microbes.

Module Two: Koji

Taught by: Dr Johnny Drain

Koji is a Japanese word used to refer to ‘Aspergillus Oryzae’. It is used to make miso, soy sauce, sake and shochu in Japan, and many other products in other countries. In this module, Johnny will break down the process of using koji (creatively!) in your cooking.

Module Three: Lactic Acid Bacteria

Taught by: Dr Johnny Drain

Lactic Acid Bacteria are responsible for some of our favourite and most common ferments: pickles, krauts, kimchi, butter, yoghurt, and cheese. In this module, Johnny will share the process of making some of these recipes.

Module Four: Acetic Acid Bacteria

Taught by: Dr Johnny Drain

Acetic Acid Bacteria are actually found all around us. They are responsible for making vinegar by converting ethanol into acetic acid. In this module, guided by Johnny, you will learn how to make things like kombucha, fruit wine and vinegar.

Module Five: Plant-Based Cheeses

Taught by: Mirko Parmigiani

Mirko is the founder of the award-winning British vegan cheese brand Palace Culture. The brand creates its nut-based cheeses using raw and local ingredients. In this module, Mirko will teach you how to make your own cheeses.

Module Six: The Sourdough Module

Taught by: Charlie-May Bingham

In this module, Charlie (Head Baker at Flourist) will teach you how to make a sourdough mother, and then turn that into a multitude of amazing sourdough recipes, including sourdough pancakes, sourdough naan bread, and sourdough crackers.

Module Seven: Cooking with Ferments

+ Chef Recipe Book

This module inspires you to implement your new fermentation knowledge. Use these recipes as a resource to see the wide variety of fermentation in the food world and chefs really paving the way for change by using these funky flavours.

Module Eight: Fermentation Project Submission

Congratulations! You’ve completed Focussed Fermentation 🌱

This is your final section, in which you will submit photos of your ferments six months on. You’ll leave this course a fermentation expert and a fermenter for life! We’re excited to see your final outcomes.

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Who is this course for?

Focussed Fermentation helps you add new flavours to your cooking.

We have partnered with some of the best in the business to ensure you’re learning from the experts in this course. Focussed Fermentation is an ideal course for chefs, foodies, or anyone interested in healthy and sustainable cooking with ferments. Let’s explore the future of fermentation, together!

  • There are 20 recipes in this course that include ferment recipes, such as tempeh, fruit wines and miso, plus recipes using the ferments with Plant Academy. There is also a bonus Chef Recipe Book with 20 recipes by the most inspiring chefs from around the world using the ferments from the course and sharing even more ideas for fermented foods.

  • Focussed fermentation is an in-depth and comprehensive course focused solely on fermented food, drinks and recipes.

    This course perfectly compliments our Plant 123 Online courses and goes into much more detail on fermentation than any other course.

    If you have taken one of these courses already, you can use your Alumni discount on this course.

  • This is the ideal ‘level up’ from that module - we dive deeper and explore fermentation in much more depth in this course.

  • The Plant Place is our Plant Academy student community, think of it like a bespoke Facebook group where you can ask questions, find ingredients and connect with plant-passionate people from around the world.

    We also host regular student events you can join at a discounted price and be the first to know about Plant Academy news and courses.

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