Fermentation is quickly becoming a lost art, but it is being reclaimed as an energy-efficient, food preservation technique, rooted in our cultural past that provides a unique approach to whole-food
Fermentation is quickly becoming a lost art, but it is being reclaimed as an energy-efficient, food preservation technique, rooted in our cultural past that provides a unique approach to whole-food nutrition, taste, and art through a multi-sensual experience (taste, feel, smell, sound *pop* *fizz* *eeeeeiii*, and sight). Explorations in the history of food and culture have led us to discover interactions and relationships between people and their sources of nourishment, pleasure, and tradition building. Fermentation is a perfect medium for exploring that relationship, a food preservation method that is inherently safe because of the acidification process and activities of beneficial, probiotic organisms.
This workshops focus is on VINEGAR! The real thing (i.e. probiotic) – great for adding to those special dishes, salad dressings, and gifting!
Discover the importance of good bacteria and the difference probiotics have on our bodies. Learn how making probiotic foods and incorporating them into our diet is not as difficult as we may think. This workshop includes a probiotic snack bar, information about our microbiome and beyond, and a DIY fruit vinegar station.
– Bring: Curious taste buds, and a jar or two to create and take home custom made probiotic-fruit-vinegar –
(Tuesday) 7:00 pm - 9:00 pm CET
Oak & Ice
Schönhauser Allee 52 Berlin