Step into the world of fermentation with Dr Stefan Russo
Under Stefan’s guidance, you’ll create your own sauerkraut and fermented hot sauce to take home. Learn the science, history, and techniques that turn everyday vegetables into flavour-packed staples.Why ferment?Fermentation transforms simple ingredients into bold, complex flavours while preserving nutrients naturally. Sauerkraut, or ‘sour cabbage’, has been a European staple for centuries, famously helping sailors avoid scurvy. Fermented hot sauce brings chillies to life with depth and tanginess, far beyond what vinegar alone can achieve.What you will learnThe basics of lacto-fermentation: how lactic acid bacteria turn cabbage and chillies into delicious fermentsHands-on guidance in making classic sauerkraut and fermented hot sauce from scratchTips for flavour experimentation: spices, fruits, and vegetables in your fermentsTroubleshooting common fermentation issues, from kahm yeast to mouldHow temperature, salinity, and time influence taste and texture
