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.
