Online course ‘how to make fish sauce and garum at home’

In this online course from fermentation expert Meneer Wateetons, you will learn how to make your own fish sauce, as well as how to apply the technique of fish sauce to other ingredients, both animal and vegetable! Vegetable fish sauce, of course, sounds a little weird, which is why within the fermentation world the term “garum” has been reintroduced to give a name to this whole group of cool, deep, complex and intense flavorings. Upon completion of this course, you will know how to make your own ‘fish sauce’ or garum from both fish, and meat, and vegetable products.

Special guest during this course is Pieter Kaptein of Ta’im fish sauce, Holland’s first and only fish sauce maker. He makes traditional fish sauce from fish from the North Sea. They are also working on a vegan vissa

WHAT ARE YOU GOING TO LEARN?

✅ How do you make fish sauce?
✅ How do you keep your fish from spoiling instead of fermenting?
✅ How can you apply the technique of making fish sauce to other ingredients, including animal but also vegetable?
✅ Learn what koji is, and how to use it for cool culinary experiments.
✅ Clear theory and clear demonstration of all the steps.
✅ Once you understand the theory, how can you vary endlessly?
✅ With the knowledge from the workshop, you will invent completely new and unique recipes from now on.
Presentation on the process of making Dutch fish sauce.
✅ Sneak preview of making vegan fish sauce by Ta’im.
✅ Difficult? Complicated? Well no, Mr. Wateetons knows how to bring tough subject matter light and crisp as no other.
✅ Online, so just from the comfort of your armchair.
✅ Permanent access

Video preview online course ‘how to make fish sauce and garum at home’

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Benefits of the online course ‘how to make fish sauce and garum at home’

✔️21 clear lessons.
✔️Watch at your own time and anywhere in the world.
✔️Rewind and repeat as many times as you like.

Your teacher

The course will be led by Meneer Wateetons, a fermentation specialist and author of nine renowned cookbooks. Since 2006, he has been sharing his expertise on his food blog (www.wateetons.com) and through his regular columns in newspapers and magazines. For over 15 years, he has been delivering humorous, insightful, and hands-on culinary workshops and masterclasses that not only entertain but also truly teach you something valuable.