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Fermentation Masterclass by GUTZ
Rating: 4.5 out of 5(2 ratings)
18 students

Fermentation Masterclass by GUTZ

Learn how to ferment anything with former Michelin star trained chef and scientist Moritz
Created byMoritz Huber
Last updated 1/2026
English

What you'll learn

  • Be able to prepare your own sauerkraut, kimchi, kombucha, dairy or vegan yogurt, and sourdough — safely and reliably.
  • Understand the basics of gut-microbiome science and how fermented foods support digestion, skin, energy, and mood.
  • Design and customize your own fermentation routines — including ingredient choice, timing, storage, and consumption.
  • Troubleshoot common fermentation problems and avoid mistakes that lead to spoilage.
  • Integrate fermented foods into a daily diet for long-term gut health, hormonal balance, and overall well-being.

Course content

3 sections • 11 lectures • 1h 30m total length

  • Introduction Moritz & GUTZ2:02

    In this opening video, Moritz introduces himself and the vision behind GUTZ. After years of personal exploration and teaching thousands about gut health and fermentation, he felt called to make this knowledge more accessible. GUTZ was born out of a desire to combine science with tradition, and to help others reconnect with their bodies through food, awareness, and community. This course is the heart of that mission—a space to learn, restore your microbiome well being, and grow from the inside out.

  • Introduction into the fermentation course3:22

    Discover the fascinating world of fermentation in our Introduction Fermentation Masterclass. Learn essential techniques, explore diverse flavors, and gain practical skills to create delicious fermented foods at home. Join us and unlock the secrets of this ancient culinary art.


    Find your guide to print attached.

Requirements

  • No prior experience with fermentation, cooking, or food science is required.
  • A basic home kitchen with simple tools like jars, bowls, and a stove is sufficient.
  • Willingness to follow hygiene and safety instructions during fermentation.
  • Curiosity and patience to work with natural fermentation processes.

Description

Fermentation is one of the most powerful and creative skills you can learn in the kitchen
It turns simple ingredients into flavorful, living foods through time, technique, and tradition that support a gut healthy diet.

In the Fermentation Masterclass by GUTZ, former Michelin star trained chef Moritz teaches you how to ferment foods step by step, with a strong focus on practical fermentation techniques you can apply immediately.

You will learn how to make:

  • Sourdough bread from scratch

  • Kimchi with balanced flavor and crunch

  • Sauerkraut using traditional vegetable fermentation

  • Kombucha with controlled fermentation

  • Homemade yoghurt with consistent results

  • Tempeh using classic fermentation methods and how to cook with it.

This course focuses on fermentation basics, including fermentation stages, temperature control, hygiene, timing, and troubleshooting common mistakes. You will understand why ferments succeed or fail and how to adjust them confidently.

No special equipment is required. All techniques use simple tools and accessible ingredients.

Whether you are a beginner or an enthusiastic home cook, this course gives you a solid foundation in food fermentation, traditional techniques, and hands-on skills.

Fermentation is craft, culture, and creativity combined.
Join the Fermentation Masterclass and start creating your own fermented foods at home today with GUTZ.

Who this course is for:

  • Home cooks and food enthusiasts who want to learn traditional fermentation techniques like sourdough, kimchi, sauerkraut, kombucha, yoghurt, and tempeh.
  • Beginners and curious learners who want to start fermenting at home with simple tools and clear, step-by-step guidance.
  • People interested in traditional food culture who want to understand how fermentation works and how to apply it safely at home.
  • Anyone looking to expand their cooking skills by learning hands-on fermentation methods and working with living foods.

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