Online course ‘making vegetable charcuterie’

Vegetable charcuterie? When we think of charcuterie, we think of hams, pancettas and coppa, right? In fact, charcuterie literally means ‘cooked meat’. When making vegetable charcuterie, however, the “meat” comes from the garden, not the butcher.

In this online course “making vegetable charcuterie,” we are not going to make meat substitutes, vegetable burgers or pulled jackfruit. Nor are we going to fake meat. We don’t fake, we create a completely new product.

Using the same classic techniques by which meats are made so delicious – salting, drying, aging, fermenting and smoking – we create that same deep, complex and satisfying taste sensation in vegetables. How? That’s what fermentation expert Meneer Wateetons will teach you in this course.

WHAT ARE YOU GOING TO LEARN?

• Meneer Wateetons teaches you how meat techniques can make your vegetables tastier.
• What is that special fungus called koji, and how does it make your vegetables tastier?
• What tools do you need to make your own vegetable charcuterie?
• What ingredients do you need, and how do you get them?
• No quick tricks, but a deep understanding of the technique.
• The workshop is completely vegan.
• Clearly explained theory and all steps demonstrated.
• Boring? Difficult? Not at all, Meneer Wateetons knows better than anyone else how to make dry matter juicy and understandable.
• Online, so in the comfort of your home
• Dutch spoken, with English subs
• Permanent access

Video preview online course ‘making vegetable charcuterie’

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Benefits of the Online course ‘making vegetable charcuterie’

✔️17 short clear lessons.
✔️Watch at your own time and anywhere in the world.
✔️Rewind and repeat as many times as you like.

More vegetable fermentation?

Check out our course on vegetable fermentation!

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.