Technique
Practical fermentation guides and ratios for professional kitchens, covering lacto-ferments, koji, garums, and vinegars.
Fermentation is no longer just a preservation sideline; it is a fundamental kitchen tool for building deep umami, managing food waste, and controlling acidity. This category covers the essential methods every professional kitchen can implement, from simple wild lacto-fermentation to advanced koji cultivation, garums, and custom vinegars.\n\nPrecision is the difference between a brilliant ferment and a wasted batch. A minor calculation error in your salt ratio can turn a clean lactic ferment into a ruined prep bin. We focus on the hard numbers: maintaining strict 2% to 3% salt percentages for lacto-ferments, managing pH levels, and controlling temperature and oxygen exposure to eliminate bad molds.\n\nIn this section, you will find practical guides, chef-tested ratios, and troubleshooting advice to help you run a safe, consistent fermentation program. We cover the setup of fermentation chambers, how to turn trim into amino sauces, and the techniques needed to work with koji and vinegar mothers safely in a commercial environment.
8:52Go behind the scenes at the Jack Daniel's distillery to explore the grain ratios, sour-mash fermentation, and sugar maple charcoal filtration that shape Tennessee whiskey.
7:36A professional look at integrating pumpkin purée into sourdough baking, focusing on hydration management, preferment balance, and seasonal shaping techniques.
19:51Manage end-of-summer garden surpluses with professional preservation techniques. Learn how to process, ferment, and dehydrate cucumbers, shiitake mushrooms, tomatillos, daikon, and tomatoes to extend your kitchen larder through the winter months.
8:28Learn how to streamline your house beverage program with automated brewing technology, utilising dry malt extract and Mosaic hops to create a consistent pale ale.
17:23Can you replicate authentic Neapolitan pizza in the humid climate of Singapore? Pizzaiolo Vito Iacopelli tests this by importing Italian ingredients to analyze the effects of tropical climates on fermentation and dough structure.
24:18A professional guide to wild carbonation: discover how to formulate a vibrant, naturally fermented hibiscus and ginger bug soda for modern menus.
16:40Discover how to develop a fiery, complex fermented hot sauce without using a single chilli. This professional guide explores alternative heat sources like ginger, garlic, and horseradish to create a vibrant, nightshade-free condiment.
14:53Discover how modifying the dry-aging micro-environment with koji, salami mold, Wagyu tallow, and yogurt alters flavour development, moisture retention, and meat texture in this food science experiment.
21:12Discover how to ferment cucumbers using only their own juices and salt. This minimalist guide explores the mechanics of self-brining to produce clean, concentrated flavours for the modern garde manger.
11:37Discover how to utilise chayote as a brilliant, crisp alternative to Korean radish in this masterclass on cubed kimchi (kkakdugi) by Maangchi.
3:34Learn a scaleable, zero-waste formula for vegan kimchi with The London Chef. This professional guide swaps fish sauce for soy sauce and uses percentage-based ratios to ensure flawless fermentation every time.
3:05Discover how the Institute of Culinary Education's Advanced Contemporary Cuisine & Technique course equips professional chefs with the skills to master modern gastronomy, from sous vide to spherification.
13:37Master artisan-style sourdough without a stand mixer. Brian Lagerstrom demonstrates a streamlined hand-mixed sourdough boule utilizing smart temperature control and a lower hydration ratio for easy handling and perfect results.
10:02Discover the art of balancing Korea's most pungent ingredient in this professional guide to Cheonggukjang-jjigae, featuring techniques from Maangchi.
6:15Master the science of authentic Neapolitan pizza dough with Jacob Burton's professional guide to hydration, gluten development, and controlled fermentation.
16:51Discover how Locavore NXT in Ubud, Bali, is redefining the fine dining landscape. Michelin-starred restaurateur Alexander Varga explores how this progressive restaurant leverages hyper-local sourcing, culinary research, and sustainable practices to eliminate import dependencies and lift Indonesian gastronomy.
10:34Discover how to master Korean mustard green kimchi (gat-kimchi) with Maangchi's streamlined technique. Perfect for chefs seeking to introduce a sharp, peppery ferment to their menus.
12:12Discover the culinary art of making authentic French cultured butter with Chef Jean-Pierre's masterclass. Learn how to ferment, churn, and wash cream to produce premium butter with complex flavours and superior texture.
10:49Discover how to balance the earthy depth of Korean fermented soybean paste with the crisp freshness of bok choy and tender tofu in this classic, comforting soup.
11:51Discover the art of crafting authentic Korean kimchi sujebi. Learn how to stretch and tear dough by hand directly into a rich, fermented kimchi broth for a rustic, textured one-pot meal.
18:32Explore the culinary spectrum of Taipei and New Taipei, from the high-volume precision of traditional breakfast buns to the story-driven terroir at the Michelin-starred Hosu.
3:07Discover how to transform foraged wild garlic buds into a sophisticated, lactic-acid fermented condiment that lifts professional larders far beyond standard pestos.
3:11Discover how to turn kitchen waste into a premium menu item. This professional overview explores a zero-waste sourdough discard cracker recipe that leverages gluten degradation for ultimate crispness.
11:53Discover how to make traditional Korean sulppang (makgeolli steamed bread) with Maangchi. Learn how the natural yeasts in Korean rice wine create an airy, aromatic loaf topped with fresh apple.
19:59Learn how to lift your Neapolitan-style pizza dough using a double cold-fermentation technique and a high-hydration poolish pre-ferment, as demonstrated by master pizzaiolo Vito Iacopelli.
44:29Unlock the science of fermentation with Top Chef alumnus Bryan Debouche and Tom Cooks. Discover the six essential pathways—from lactic to alkaline—and learn how to safely harness microbial power to transform your menus.
7:47Demystify the difference between pickling and fermenting in the commercial kitchen. Learn how to identify active live cultures from shelf-stable preserves and how this impacts your menu.
9:32Demystify the fermentation process with these five foundational preservation tips. Learn how precision, temperature monitoring, and anaerobic environments can transform seasonal chillies and vegetables into complex, menu-lifting ingredients.
23:51Master the fundamentals of lacto-fermentation with this comprehensive guide for chefs. Learn the science of anaerobic environments and how to apply these techniques to sauerkraut, sriracha, kimchi, and beetroot kvass.
16:56Discover four accessible fermentation techniques—from wild lacto-fermented vegetables to cultured milk kefir—designed to lift your menu's flavour profile.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
2:40
1:44
1:17
0:30
2:59
0:40
1:22
1:29
2:05
2:06
1:31Questions from the pass
For most vegetables like wild garlic or plums, use a 2% salt-to-weight ratio. Weigh your ingredients, calculate 2% of that weight in sea salt, mix thoroughly, and pack into a sterilised jar with a fermentation lock. Ferment at 18-22°C for 5 to 7 days until the pH drops below 4.6.
To inoculate pearled barley with Aspergillus oryzae, maintain a chamber temperature of 30°C with 80-90% humidity. After 18 hours, the spore activity generates its own heat; monitor closely and stir to keep the substrate temperature below 40°C. The process takes 48 hours, resulting in a sweet, earthy, white mycelium cake.
Roast beef trimmings, mix with koji, water, and 12-15% salt by total weight to inhibit pathogens. Keep the mixture in a hold-holding cabinet or water bath at 55-60°C for 60 days. This heat activates the enzymes while keeping the environment safe. Strain through cheesecloth to yield a deep, umami-rich liquid seasoning.
Dilute leftover wine to roughly 6-8% ABV using filtered water, as high alcohol kills acetic acid bacteria. Add a live vinegar mother or raw, unpasteurised cider vinegar at a 20% ratio. Cover with muslin and store at 20-25°C with good airflow. A clean, sharp table vinegar develops in 2 to 3 months.
Use a calibrated digital pH meter to test the ferment. For safety against pathogens like Clostridium botulinum, the pH must read 4.6 or below, though 3.5 to 4.2 is ideal for flavour. Check that there is no mould, off-odours, or gas build-up in vacuum packs, ensuring a clean, sour profile before service.
The library is just the prep work
A free account on The Chef's Circle app gets you a professional portfolio, a way in with chefs and kitchens across our 1.6 million-strong following, and a cut of the ad revenue on the content you make.