Salt Fermentation by Chef Black

Join us for an immersive workshop on the art and science of salt fermentation, where you’ll discover how cultures worldwide have used salt to preserve, transform, and create deep, umami-rich flavours. Through a mix of tasting, demonstration, and hands-on practice, you’ll learn key techniques like dry salting, brining, and curing while making your own mini miso jar, Thai naem, Spanish chorizo, pickled vegetables, and brined fish. Alongside practical skills, you’ll gain essential knowledge on fermentation safety, spoilage prevention, and storage, ensuring you leave with both delicious creations to take home and the confidence to continue fermenting in your own kitchen.

Course Schedule

Class Date

11 October 2025
Class Hour

9:00 - 16:00
Total Hour

6 Hours
Class Capacity

20 Seats

Class Date

Clear

Line

Booking Deadline

Qualified Age	Minimum 18 years old
Delivery Language	Thai / English
Suitable For	Upskilled and reskillers
Accomplishment	Certificate of Achievement by The Food School Bangkok

What you will learn

Understand why salt is essential in fermentation – from preservation to flavour development.
Learn the science of salt: osmosis, microbial balance, pH changes, and umami creation.
Discover different methods: dry salting, brining, and salt-curing.
Explore cultural variations – from Thai pla ra and Japanese miso to European sauerkraut and Korean kimchi.
Gain practical knowledge on safety, spoilage prevention, and storage for successful fermentation at home.

Recipes

Miso / White Soy Sauce
- Mix soybeans, koji, and salt → start your own mini miso jar
- Taste white soy sauce samples
Fermented Meat
- Thai Naem (soured pork with rice & salt)
- Chorizo (pork + spices, cured in casing)
Vegetable Pickling
- Thai-style pickled vegetables (brine method)
- Sauerkraut (dry salting method)
- Quick pickles (ready-to-eat, fresh style)
Fish Fermentation
- Brined fish (10–15% salt, preservation method)
- Marinated fish, gravlax style