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New UFS Academy

The Art of Fermentation

In this course, you will learn how to ferment your vegetables to not only increase their shelf life but also to create innovative flavours and recipes. Chef Ronald Van Der Laars will walk you through the fermenting process using orange tomatoes, the star ingredient of this series. Then, you'll learn four recipes that use fermented vegetables and leftovers to create delicious appetisers and mains.

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The Art of Fermentation: Introduction - Fermented Tomatoes

3:12

1. Introduction - Fermented Orange Tomatoes

Discover fermentation, one of the most ancient techniques to preserve foods. Chef Ronald Van Der Laars will walk you through the fermentation process using orange tomatoes. Get ready with a sterilized jar and fine sea salt, to quickly and effectivly extend the shelf life of your produce.

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The Art of Fermentation_2. Tomato Marshmallows_UFSAcademy

3:54

2. Tomato Marshmallows

Learn how to cook Tomato Marshmallows, a fanciful appetizer that only needs cured tomatoes, spices, ice and vegetable stock. The result is soft and bouncy tomato balls your guests won't be able to resist.

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The Art of Fermentation_3. Arancini_UFSAcademy

3:52

3. Arancini

Give a modern spin to the Italian classic recipe. This low waste recipe combines fermented orange tomato, leftover risotto and mozzarella, that are breaded and then deep fried. The final result is a delicious appetizer that can't be missed on your low waste menu.

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The Art of Fermentation_4. Spelt bruschetta with fermented orange tomato_UFSAcademy

3:50

4. Spelt bruschetta with fermented orange tomato

Tangy and homely flavours come together in the creative bruschetta bruschetta variation. Fermented tomatoes give an extra flavorful punch to the appetizer, perfectly balancing the smoked mozzarella. A quick but sophisticated recipe to experiment with the versatility of fermented foods.

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The Art of Fermentation_5. Cold Salmorejo Soup_UFSAcademy

3:43

5. Cold Salmorejo Soup

Learn how to cook a cold salmorejo soup, similar to gazpacho but more sophisticated thanks to the use of fermented orange tomatoes. Sherry vinegar gives a flavourful note, while olive oil gives body to the soup. Finally, leftover bruschetta is used to perfect the texture of the salmorejo, for the ultimate tasty low waste recipe.

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