Fermentation - Intermediate Level
- Marcela Bertoni
- May 24
- 2 min read
We delve into the world of ferments and natural probiotics as allies and defenders of our health.
Fermented foods, dressings, dips, sauces, vegan tuna, plant-based milks, beverages and plant-based spreadable cheeses.
4 weekly classes of 2h30min :: PRACTICAL Class.
Fermentation is an ancient practice for preserving food and making it more digestible. Through fermentation, specific bacterial colonies develop that nourish our microbiome, bringing us numerous benefits:
They facilitate the absorption of minerals (Mg, Ca and Fe)
They synthesize essential vitamins and amino acids
They produce neurotransmitters that instantly influence behavior
They protect us from harmful microorganisms
They break down toxins
They allow the digestion of certain foods (fiber).
We'll look at the fermentation process and its application in everyday food preparations: common mistakes, how to fix them and avoid them!
They will learn to do:
Kimchi: a fermented Korean food made from napa cabbage. Ideal as an accompaniment to all kinds of food.
Sauerkraut and its variations: How to adapt the recipe according to climatic conditions.
Dosas: a fermented food of Indian origin that provides all the essential amino acids in a simple preparation.
Ketchup and its Barbecue variant
Vegan mayonnaise: cashew-based mayonnaise
Dijon-style mustard
Caesar dressing for your salads
Vegan tuna made from chickpeas
Oat Milk: the proper handling of oats from fermentation to filtering
Coconut milk
Almond Milk
Golden Milk or haldi ka doodh, an Ayurvedic drink that strengthens the immune system and has anti-inflammatory properties
Banana smoothie with cinnamon, an alternative to traditional smoothies
Rawcolatada, the healthy version that appeals to both adults and children.
Melted Cheddar: Real cheese! Fermented with lactobacillus and ready in 2 minutes!
Sunflower cheese
Cashew cream cheese: mother of cashew to start your next cheeses!
Tofucrem: a tofu-based cream cheese ideal for breakfasts and snacks. ...and more!
Request
Basic knowledge of mindful eating is required: knowing how to differentiate and when to apply soaking, activation, fermentation, germination, roasting, and dehydration techniques. Alternatively, completion of the Healthy Cooking Course - Beginner Level is preferred.
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