Fermentation & Preservation

Time, pH, Salt, Enzymes, Safety and Flavor

Fermentation and Preservation Applied to Contemporary Cuisine

Practical training focused on understanding and applying fermentation and preservation as creative tools for flavor, safety, and culinary identity in a professional context.

Contents

1. Introduction to Fermentation in Contemporary Cooking
The role of fermentation beyond preservation.
Fermentation as a creative and expressive tool.

2. Creative Variables of Fermentation
Time, pH, and salt as elements of control and creation.
Development of flavor, acidity, umami, and complexity.

3. Enzymes and Fermentation Processes
The role of enzymes in fermentation processes.
Interaction between raw materials, microorganisms, and the environment.

4. Food Safety Applied to Fermentation
Control, monitoring and prevention of risks.
Good practices in a professional environment.

5. Fermentation and Preservation Techniques
Lactic fermentations: vegetables, fruits and liquid bases.
Creative preservation: pickles, cures, brines and oils.

6. Application in Restaurant Kitchens
Integration of fermented foods into dishes and preparations.
Adapting processes to the restaurant context.

7. Final Practical Exercise
Guided production with fermentation and/or preservation.