Mastering fermentation

About this masterclass

What you'll learn

Who is it for

The advanced home cook who enjoys cooking videos of a top chef. This masterclass includes complex recipes with ingredients that aren’t always easy to find, so it’s mainly meant for inspiration.

PDF cookbook

Included (with standard and premium plan): A PDF cookbook accompanies this masterclass with all recipes, ingredients, preparation steps and equipment that is needed.

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Episodes

1. Meet Jeroen Achtien
Acquaintance
2. Fermented tomato juice
Cooking technique 10 min Hard
3. Tomato broth
Cooking technique 5 min Hard
4. Tomato sauce
Sauces 5 min Hard
5. Sweet and sour tomatoes
Cooking technique 15 min Hard
6. Lime leaf crémeux
Cooking technique 20 min Hard
7. Trout tartare with trout caviar
Cooking technique 10 min Hard
8. Presentation - Trout tartare with sweet-sour tomatoes and fermented tomato sauce
Starter 10 min Hard
9. Homemade kombucha
Cooking technique 30 min Hard
10. Kombucha marinade
Cooking technique 10 min Hard
11. Marinating the langoustines
Cooking technique 10 min Hard
12. Big green egg
Learn and get inspired
13. Grilled bok choy
Cooking technique 35 min Hard
14. Mole sauce
Cooking technique 25 min Hard
15. Mango-Papaya salad
Cooking technique 15 min Hard
16. Presentation - Kombucha langoustine with mango-papaya salad and grilled bok choy
Main course 10 min Hard
17. Fermented beetroot juice
Cooking technique 20 min Hard
18. Beetroot sauce
Sauces 10 min Hard
19. Grilled beetroot
Cooking technique 10 min Hard
20. Celeriac cream with turmeric
Cooking technique 15 min Hard
21. Roasted cashew nuts
Cooking technique 19 min Hard
22. Presentation - Wagyu beef with fermented beetroot juice, celery cream, and cashew nuts
Main course 15 min Hard

About the chef

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