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How to master food fermentation

le cordon bleu food fermentation course

The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Discover more about the latest food and wine trends in our gourmet short courses or culinary arts programmes.

Fermentation is one of the oldest forms of food preservation technologies in the world, and due to a resurgence in its popularity in recent years has entered the mainstream as a key component in many people’s daily diet. The popularity of this ancient practice has grown as more people associate wellness with fermented foods that benefit gut health. More people are learning to ferment at home, with these food items becoming an important addition to their diet. 

The health benefits of consuming fermented foods are endless and consumers are spending more time researching the food they eat, and in this instance, understanding how yogurt, kefir or kimchi can improve the function of almost every system in the body.

During the fermentation process good bacteria grow and are known to support many things such as our endocrine system, stabilise moods, weight management, cold-fighting, build gut flora, help digestion and assists with nutrient absorption.  It also has high levels of anthocyanin and Vitamin K that promote brain health and is known to help with depression.

Food fermentation is also strongly linked to the plant-based foods and clean eating trends.

Fermented vegetables are a well-established idea in consumers’ minds”, says Evan Pemberton, Chef/Lecturer at Le Cordon Bleu Sydney. “However, there is a process involved when learning to ferment food. From sterilising bottles properly to sourcing organic vegetables to the layering in the bottles which would include your vegetables, filtered water, seasoning, starter in order for the ideal environment for the bacteria to thrive.

During the Workshop you will learn how to make Probiotic drinks and discover the advantages of integrating Pre- and Probiotics into your health regimen. You’ll create and consume fermented items popular in vegan and vegetarian diets, such as Kombucha, Kefir (milk, water coconut), live sauerkraut, Kimchi, fermented Tabasco and lacto-fermented chutney.

You will also be provided with a tasting of Kefir, Kombucha and other cultured foods on the day for your enjoyment and an opportunity to purchase your own cultures and SCOBY’s to begin your own fermentation at home.

If you'd like to make an impact on the culinary world, discuss your study options with Le Cordon Bleu today.

CRICOS 02380M / RTO 4959