SALT / MICROBE / TIME
Join us for an immersive workshop on the art and science of salt, microbes and time, where you’ll discover how salt transforms humble ingredients into deep, savoury, umami-rich flavours. Through a mix of theory, demonstration, hands-on practice and staged tasting, you’ll explore six salt-driven systems, from brined fish and tomato, natto-started beans, kimchi and duck prosciutto to jackfruit seed miso-style ferment and fish sauce aged for about a year. You’ll calculate salt, complete the day-one process for each system, and taste instructor-prepared samples at different ages, from 2 hours to 1 year. Alongside practical skills, you’ll gain essential knowledge on fermentation safety, batch records and storage, so you leave with the confidence to design flavour through fermentation in your own kitchen. Make Today, Taste the Future.
Course Schedule
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Class Date7 November 2026
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Class Hour9:00 - 16:00
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Total Hour6 Hours
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Class Capacity16 Seats
| 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 how salt, microbes, enzymes and time work together to create new flavours, aromas and textures.
- Learn the science of salt: osmosis, diffusion, water activity, and protein and texture changes.
- Discover six fermentation systems: brining, alkaline, lacto, salt-curing, koji, and high-salt protein.
- Calculate salt percentages with a clear calculation basis, and see why the same percentage can behave differently.
- Understand the roles of microbes, enzymes, oxygen and temperature, from LAB in kimchi to Bacillus in thua-nao and protein breakdown in fish sauce.
- Gain practical skills in labelling, batch records, safety and follow-up, so you can keep fermenting with confidence.
Recipes
- Brine / Osmosis
- Brined fish and tomato, then grilled (4% brine; compare control vs brined)
- Alkaline Fermentation
- Thua-nao style beans using a natto starter
- Vegetable Lacto
- Napa cabbage kimchi (salt-cure method)
- Salt Cure / Drying
- Duck prosciutto
- Koji & Salt
- Jackfruit seed miso-style ferment
- High-salt Protein
- Fish sauce from fish heads, frames and trimmings (3:1 fish-to-salt)
Lecturers
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