Ever wondered what is the magic behind ferments and pickles?
Learn preserving and fermenting foods yourself and why it prevents food from going to waste.
Our professional and passionate chef Jarvis Vega will guide you through the theory and practise and answer any of your burning questions!
Please bring a jar with an airtight lid like this to the workshop yourself: https://www.ikea.com/ca/en/catalog/products/90227985/
They can be purchased at the blokker, hema etc.
As most of our events, this workshop is pay-as-you-feel, just keep in mind that we have expenses like extra ingredients and our space to cover. What are a jar full of fermented goods and a brain full of new practises worth to you?
* Ιntro about wasting and ways to preserve food* What is fermentation?* Why is it good?* What is lactic acid?* How does it works?* Ιmportant rules and safety
Part 2Basic recipes for that workshop* Purple rain Kimchi* Fermented Ginger* Roasted sweet and sour Beetroot* Quince compote greek technique