Fish Sauce. Nam Pla (น้ำปลา). Nước mắm. Garum. Eojang (어장). In any language, this stuff is full of rich flavors, and is also nutritious, packed with protein and amino acids!
We will take you through the process, close up and step by step, so you can master the art of making fish sauce at home.
In this course, you will learn:
With lots of video footage (recorded over the course of 1 year!) and tips, after watching, you'll be ready to start your own batch of the stinky stuff!
Austin Durant has been fermenting food for over seven years. In 2011, he studied at Sandor Katz' five-day Fermentation Residency Program in middle Tennessee, where he learned hands-on how to make over a dozen fermented foods.
That same year, he founded Fermenters Club with a mission: To improve people’s lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts.
He writes recipes and shares his fermentation adventures through stories and videos on his blog (fermentersclub.com) He also teaches hands-on workshops across the United States on various fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties. He curates bi-monthly community meetings, where newbies and fermenting pros alike meet and geek out about fermented foods. He produces annual fermentation festivals in cities across the U.S. including San Diego, and Portland, Oregon.