Fermentastic – workshop no. 1: Basics, sauerkraut and culture starter
Hello lovely foodies
At this workshop you will learn about the basics of fermentation, as well as how to make a sauerkraut and how the juice, or brine, from that can be used as a culture starter to kick-start other ferments.
We start with the basics. How to ferment savely, and how does fermentation work, and what are the health benefits?
Then you will be making your own sauerkraut from just two ingredients: cabbage and salt.
Finally, you will learn how to use the brine – the salty water that your sauerkraut will be fermenting in – in numerous ways such as flavoring in soups and sauces as well as a culture starter initiating the fermentation of all sorts of fermentated products such as hot sauces, berry sauces, and even plant-based cheeses.
When and where?
At Bioteket, 1/12, 4pm
What to bring?
Bring a 1L jar for your sauerkraut
Please sign up, it’s free, and limited to 10 people.
Covid: remember to bring masks.