Chief Innovation Officer LOV FERMENTS (Barcelona, Spain)

Robert Ruiz Moreno

What's included?

  • 1h 48min HD video
  • 5 recipes 
  • 28 lessons
  • Recipe Book
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese



Presentation

Create preservatives thanks to microorganisms, extend the life of your products and generate new aromas and flavors

Beer, cheese, kombucha, kefir, kimchi, wine, coffee and sausages are just some of the most common fermented foods around the world. 

Fermentation is the word on everybody's lips. At LOV ferments, we refer to biological methods of conservation as fermentation. We feed a microorganism to make substances that are harmful for others. In this way we are able to extend the life of a product. Via the generation of new substances we create unique aromas and flavors.

Cheese, beer, miso, kimchi and wine are just a few examples of the creation of alcohol or acids to extend the life of the product. Fermentation has been with us since the beginning of mankind, although how it worked only started to be understood a few hundred years ago. You have to know some basic notions to start fermenting and lose any fear of these ancestral techniques.

Course curriculum

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What you'll learn

You will learn about the different families of ferments, and how to make Kombuchas, pickles and meads, as well as the popular kimchi sauce

In this online course you will learn to lose the fear of fermenting at home. We will teach you the basics in order to be able to ferment easily, making some fermentations by way of example. We will show you our creation methodology to fully verify that the fermentations have been successful. Lessons cover lactic fermentations such as cured meat, kimchi, sriracha or sauerkraut, alcoholic ones such as hydromyel or guarapo in order to later obtain a vinegar, and mixed fermentations such as kombucha or kefir.

Who is it for?

This introductory fermentation course is aimed at professionals and anyone who wants to start out or improve in the world of fermentation. To all those people who want to discover what fermentation really is, along with how to correctly use this cluster of techniques, what lies behind each step and how to make the most of the aromas and flavours that we are going to generate.

Material required

  • Glass jars with lids
  • Glass bottles
  • Desire to create life

Instructor

Chief Innovation Officer LOV FERMENTS (Barcelona, Spain)

Robert Ruiz Moreno

Originally from Barcelona, but a nomad at heart, Robert worked for years as a traveling chef in the most remote places on the planet. There he polished and shaped his classification of ferments that led to his project KamideDeus, which went on to become LOV ferments, as it is known today. He is dedicated to the world of fermentation, and not a day goes by without testing something new. Multi-talented, Robert is both director of his school and is in charge of R&D where different alcoholic limited editions are created for the best restaurants nationwide.

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