Fermentation Masterclass by GUTZ

Fermentation Masterclass by GUTZ
Published 1/2026
Duration: 1h 30m | .MP4 1920×1080 30fps(r) | AAC, 44100Hz, 2ch | 3.21 GB

Learn how to ferment anything with former Michelin star trained chef and scientist Moritz

What you’ll learn
– Be able to prepare your own sauerkraut, kimchi, kombucha, dairy or vegan yogurt, and sourdough – safely and reliably.
– Understand the basics of gut-microbiome science and how fermented foods support digestion, skin, energy, and mood.
– Design and customize your own fermentation routines – including ingredient choice, timing, storage, and consumption.
– Troubleshoot common fermentation problems and avoid mistakes that lead to spoilage.
Requirements
– No prior experience with fermentation, cooking, or food science is required.
– A basic home kitchen with simple tools like jars, bowls, and a stove is sufficient.
– Willingness to follow hygiene and safety instructions during fermentation.
– Curiosity and patience to work with natural fermentation processes.

Description
In theFermentation Masterclass by GUTZ, formerMichelin star trained chefMoritzteaches youhow to ferment foods step by step, with a strong focus onpractical fermentation techniquesyou can apply immediately.

You will learn how to make:

Sourdough breadfrom scratch

Kimchiwith balanced flavor and crunch

Sauerkrautusing traditional vegetable fermentation

Kombuchawith controlled fermentation

Homemade yoghurtwith consistent results

Tempehusing classic fermentation methods and how to cook with it.

This course focuses onfermentation basics, includingfermentation stages,temperature control,hygiene,timing, andtroubleshooting common mistakes. You will understand why ferments succeed or fail and how to adjust them confidently.

No special equipment is required.All techniques use simple tools and accessible ingredients.

Whether you are a beginner or an enthusiastic home cook, this course gives you asolid foundation in food fermentation, traditional techniques, and hands-on skills.

Who this course is for:
– Home cooks and food enthusiasts who want to learn traditional fermentation techniques like sourdough, kimchi, sauerkraut, kombucha, yoghurt, and tempeh.
– People interested in traditional food culture who want to understand how fermentation works and how to apply it safely at home.
– Anyone looking to expand their cooking skills by learning hands-on fermentation methods and working with living foods.
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