Lacto-fermentation basics – but fun!
CHF90
Let’s have fun understanding the role of microbes in culinary tradition, but also in our own daily eating practices!
20 en stock
Join Christine Syrad and Sebastien Vaucher for a 2 hour long workshop in which you will learn the basics of lactofermentation - the gateway fermentation method we should all be practicing in our kitchens. Once you master lactofermentation, you can explore all manners of fermentation, so we will touch on the subject of koji briefly, as well, and taste from hybrid miso-fermented fruit condiments too.
In this workshop, you will interact with participants and engage in some hands-on tasting, investigating and experimenting. You will leave knowing what it means to use microbes to transform food and your appreciation for these tiny creatures will skyrocket.
You don't need to bring anything with you, other than an open and curious mind.
You will go home with two ferments (a Japanese asazuke and Christine's signature brined onions) and a handout. We will ferment using zip-loc bags but glass jars are available to purchase at an extra cost, if you prefer.
Please do let us know of any food allergies beforehand.
The workshop duration is about 2 hours, but we will spend the last part of the course making onigiri for the potluck style dinner that will follow. This last hour will be open-ended - if we finish with the onigiri early, we can dedicate some time to Q&As regarding fermentation.
The format of this workshop is a little different to Christine's usual ones, but the aim is for every workshop she gives to be informative, tasty and fun. And that she can guarantee will be the case.