Release the flavour In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in
Release the flavour
In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating.
Discover the science and unique flavours of fermented vegetables around the world. From classic sauerkrauts to pickled Asian vegetables to the spicy and tangy flavours of South American cuisine. Every one will have the opportunity to make a custom kraut. Bring a curious appetite.
ABOUT THE WORKSHOP
In this workshop we will talk about everything PROBIOTICS and fermentation. Alexis will introduce to you the importance of your own micro-biome by introducing fermented foods, traditional and cultural uses, nutrition and the microbiology behind their creation. We will also discuss resources as well as tips and safety tricks of this culinary art form.
Everyone should come with a curious appetite and open mind and leave with a jar of delicious, custom made vegetable kraut that one can observe during the weeks ahead.
(Thursday) 7:00 pm - 10:00 pm CET
betahaus, Prinzessinnenstraße 19-20, 10969 Berlin, Germany
Edible Alchemy Laboratory[email protected]