Fermentation Course: Koji to Miso
Eight lessons of working fermentation: lacto-fermented tomatoes and apricots, kimchi, kombucha, rice koji built from scratch, amazake and miso.
Sam Cooper
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 70 min total
About this course
This fermentation course teaches process before recipes. Lesson one sets the controls, salt, temperature and hygiene, and nothing that follows asks for specialist equipment. Lacto-fermented tomatoes and apricots come first, then kimchi, then a kombucha brewed in a vessel you can read by eye. Eight lessons, nine recipes, seventy minutes.
Rice koji is the spine of the second half. Two lessons grow it step by step, holding the temperature the culture needs, and it then splits into two finished ingredients: amazake, sweet and quick, and miso, slow and salted. One culture, handled with precision, fills a shelf rather than a single jar.
You leave able to start a ferment in an ordinary kitchen without a recipe in front of you, because the variables stay constant and only the timing moves with the ingredient. Preservation beyond fermentation, meaning curing, pickling, smoking and drying, is covered next door in Jules Cooking's preservation class.
"Fermentation rewards patience, give it time and the flavor builds itself."
Sam Cooper
Lessons
8
Video
1 hr 10 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Grow rice koji from scratch across two lessons and hold it at temperature.
Ferment kimchi and lacto-ferment tomatoes and apricots at a set salt percentage.
Brew kombucha and make amazake, judging each by taste rather than by clock.
Build a miso and run the safety checks that keep every batch fit to serve.
Fermentation today, preservation tomorrow.
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Meet your instructor
Sam Cooper
Sam Cooper is a British chef, fermenter, gardener and author who grew up on the farmland of Shropshire. He spent over a decade in restaurants that worked to sustainability and quality standards, building menus around organic Welsh produce before moving to fermentation full time.
He publishes as Chef Sam Black to an audience of over 500,000 across his books, courses and social platforms. In this course he teaches the process end first, safety and salt before any single ferment, then takes rice koji through amazake and miso.
What chefs say
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Who is this course for?
First jar or hundredth batch
First-time and practised cooks who want kombucha, kimchi and miso without specialist equipment.
A shelf of ferments you trust
Cooks who want lacto-fermentation and rice koji held at the right temperature, safety rules included.
Anyone curious about fermentation
Kimchi, kombucha, miso and amazake, cooks who want a shelf of ferments they actually understand.
Frequently Asked Questions
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The Art of Fermentation: Practical Techniques · Sam Cooper
