The Course Curriculum

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.