Basics of wild fermentation
CHF185
Don’t knock the basics – a four hour class in which you’ll get to grips with fermenting fruits and vegetables and creating your own delicacies with your newly acquired knowledge
This is a class I’ve been developing and improving on since 2015. I’ve had the pleasure of accompanying hundreds of people through the most essential elements of lactofermentation and am excited to now offer the same class in a more intimate setting: my workspace in Atelier Verdan.
In this 4 hour class we’ll focus on the absolute basics but the uses for the ferments we produce and the ideas I’ll furnish you with will take you far beyond simply fermenting vegetables. My hope is that you’ll see fermentation as a cooking method, as well as preservation method. The health bonuses are an added bonus, a topic for another day.
After delving into the fundamental principles, how-tos and essential safety rules, I’ll guide you through a tasting of assorted gems from my “library of funk”. During this segment I will show you how to take your ferments from just fruits and vegetables suspended in time and transform them into key figures in your cooking repertoire.
You’ll then replenish your energy with a ferment-rich meal – a welcome drink is included, as well as a drink with your meal. Further drinks can be organized upon request. Unlimited tea and water are included. Please specify dietary requirements when signing up.
Once refuelled, we’ll prepare 4 ferments to take home; a mix of fruits and vegetables. The exact combination will depend on the season and the availability of organic ingredients.
You don’t need to be an absolute beginner to benefit from this class. Reviewing basic information is never a waste of time as it builds further confidence. If you have some experience, feel free to bring along your existing questions and ideas. I love to help with troubleshooting whenever my knowledge happens to cover the topic in question.
This is a class open to the public and is designed for 6 to 8 participants.
For smaller or larger groups, please contact me to arrange a private event.
However, if you’re truly well-versed in lacto-fermentation but would like to delve a little deeper, perhaps you’d be better suited to the chef’s class or a private class.
Language: Depending on who has signed up. As we are based in Biel, I can offer the class in French or German, however, it may be that the common language ends up being English.
* Please kindly bear in mind that your ticket purchase is binding and should you be unable to attend, I suggest you find someone who can take your place. This is to ensure I can guarantee the class for the remaining participants. Thank you for your understanding.
Sometimes, regrettably, we don't manage to reach the minimum number of participants required. In such a case, you will be contacted about changing your booking to another course date or receiving a refund. Thank you for your understanding.