Nuances of Plant-Based Fermentation Workshop

A hands-on fermentation journey through traditional and contemporary plant-based foods from around the world. Learn the principles - not simply the recipes.Discover the living traditions of fermentation through Master 10: Living Food Traditions, a hands-on journey through traditional and contemporary plant-based ferments from around the world.Rather than simply following recipes, you’ll learn to understand fermentation: how cultures behave, how flavour develops, how time, temperature, salt and ingredients influence the process, and how traditional techniques can be adapted naturally into a modern home kitchen.Across the Master 10 journey, we explore Japanese, Chinese and global fermentation traditions—from kombucha, kimchi and nukazuke to natto, koji, miso, tempeh, cultured plant foods and slow fermented condiments. Learn the principles, not simply the recipes.What you'll learnMaster 10 is designed as a flexible 10-class fermentation journey. Choose any 10 eligible classes from the BLISS fermentation curriculum according to your interests.01 · Cultured TeaKombucha & Botanical FermentationExplore first and second fermentation, botanical infusions, flavouring, natural carbonation and working with mature kombucha.02 · Vegetable FermentationThe Art of Lacto-FermentationLearn kimchi, sauerkraut and seasonal fermented vegetables, including brines, salt ratios, fermentation timing and troubleshooting.03 · Japanese NukazukeLiving Rice-Bran PicklesBuild and maintain a living nukadoko fermentation bed, prepare nukazuke vegetables and learn seasonal care and flavour development.04 · Japanese Soy FermentationNattoDiscover fermented soybeans through culture management, temperature, texture, aroma and traditional applications.05 · Koji – Japanese FermentationExplore the foundations of koji, including rice koji and shio koji, amazake, enzymes, seasoning traditions and practical culinary applications.06 · Miso & ShoyuJapanese FermentationExplore different styles of miso, koji ratios, salt and ageing; compare young and mature miso; and discover shoyu and Japanese soy-sauce traditions.07 · Chinese FermentationDiscover traditional Chinese fermented foods and flavour-building traditions, including suan cai, fermented chilli, douchi, fermented tofu and fermented sweet rice.08 · Cultured Plant FoodsVegan Cheese, Yoghurt & CreamsLearn the principles behind cultured plant-based foods, including vegan Camembert-style cheese, cultured nut and seed cheeses, plant yoghurt and fermented creams.09 · Slow TransformationBlack Garlic & Deep FermentationExplore the relationship between time and temperature through black garlic and other slow transformations, together with fermented condiments, sauces and culinary applications.10 · Wild & Creative FermentationMove beyond fixed recipes with fruit ferments, enzyme preparations, kvass-style drinks, botanical fermentation and seasonal experimentation.Your Master 10 journeyThis program isn't about rushing through ten recipes. Each class introduces a different fermentation language and helps you develop the confidence to observe, taste, adjust and trust the process.Students receive a Master 10 Journey Card, with each completed class stamped along the way.After your 5th class: receive a special gift from the BLISS kitchen. After completing 10 classes: receive your BLISS Certificate of Completion and a complimentary bonus Cooking Integration Class – The Fermented Bento.In the bonus class, you'll explore creative and practical ways to bring different fermented foods together in a wholesome plant-based meal.What to expectClasses combine demonstration, hands-on preparation, tasting, discussion and practical fermentation knowledge. Depending on the fermentation being explored, you'll learn about culture care, ingredient preparation, fermentation environment, timing, temperature, flavour development, storage and ways to use your finished ferment in everyday cooking.The emphasis is on developing an understanding of the process, so you can eventually ferment with greater confidence rather than depending entirely on recipes.Classes may be attended on-site or online, depending on the fermentation technique and suitability of the individual session. Deeper understanding of traditional fermentation.Complete Master 10 Journey — A$1, 150 Choose any 10 eligible classes, receive your complimentary Cooking Integration class and BLISS Certificate of Completion.Flexible Journey — A$175 per class Complete your 10 classes progressively and receive the bonus class and certificate upon completion.Individual Class — A$175 Not ready for the full journey? Join individual classes à la carte according to your interests. Read more details