Curing, Pickling and Smoking
Curing and pickling across seventeen lessons, with drying, dry-aging, fermenting, sugaring, freezing and smoking: eight ways to hold an ingredient.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
17 Lessons, 150 min total
- FREE
Introduction
- FREE
#1 Drying: Parsley
- FREE
#2 Dry-Aging: Kingfish
- FREE
#3 Dry-Aging: Duck
- FREE
#4 Dry-Aging: Beetroots
- FREE
#5 Curing: Salmon Gravlax
- PRO
#6 Curing: Beef Heart
- PRO
#7 Fermenting: Kimchi
- PRO
#8 Fermenting: Baby Fennel
- PRO
#9 Fermenting: Black Garlic
- PRO
#10 Sugaring: Citrus Peels
- PRO
#11 Sugaring: Fig Compote
- PRO
#12 Freezing: Yogurt Mousse
- PRO
#13 Pickling: Red Onion & Cucumber
- PRO
#14 Smoking: Ice Cream
- PRO
#15 Cold-Smoking: Arctic Char
- PRO
#16 Hot-Smoking: Carrots
- PRO
#17 Hot-Smoking: Beef Tallow
About this course
Seven preservation methods worked across seventeen lessons. Curing and pickling lead, and they are the two most often confused: curing pulls water out with salt or sugar, pickling holds an ingredient in acid. Salmon gravlax and cured beef heart show the first, red onion and cucumber show the second, and both are filmed in full.
The rest run on the same two levers, what you take out and what you put in. Salt draws moisture, sugar deepens flavour, smoke adds depth. Drying concentrates parsley and dry-aging carries it further on kingfish, duck and beetroots. Sugaring takes citrus peels and a fig compote. Smoking runs cold on arctic char, hot on carrots.
Seventeen lessons over two and a half hours means the methods can be compared against each other on the plate rather than learned one at a time. You leave able to turn seasonal produce and plain cuts into refined components. Fermentation gets its own depth in Sam Cooper's fermentation class.
Lessons
17
Video
2 hr 30 min HD
Recipes
18
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Cure salmon gravlax and beef heart, reading the cure by firmness and weight.
Pickle red onion and cucumber, and pack citrus peels and figs in sugar.
Dry-age kingfish, duck and beetroots, and dry parsley without losing colour.
Cold-smoke arctic char and hot-smoke carrots, ice cream and beef tallow.
Curing today, fermentation tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Jules Cooking
Dutch chef and creator ยท Gronda Chef Creator of the Year, 2023 to 2025
Jules Cooking is a Dutch chef who filmed his first cooking video at fifteen and then took a place in high-end kitchens, including de Bokkedoorns. He built his audience during the pandemic by making restaurant technique legible to other chefs and to home cooks.
He was the first creator on Gronda and held Gronda's Chef Creator of the Year award from 2023 to 2025. In this course he films every method at least twice, on fish, on meat, on vegetables and on fruit, so the technique separates cleanly from the ingredient.
What chefs say
โGronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.โ
Markus
Who is this course for?
First jar or a shelf full already
First jar and well stocked cooks who want curing, pickling, drying and smoking kept simple.
A larder you filled yourself
Cooks who want to see salt draw moisture, sugar deepen flavour and smoke add depth.
Anyone who hates wasting good produce
Gravlax, pickled onion and cold-smoked char enthusiasts who want produce to last past its week.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is โ/month on the annual plan (billed once a year), or โ/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
Preservation Methods ยท Jules Cooking
