Wild roots fermentation + Wild cheese brine
Do you dream of fermenting your own, wild roots? Oh, you have never heard of anything like that? But you are curious?
Well, at this event you will get the opportunity to ferment wild roots, such as horseradish, sweet cicely, burdock and wild carrots. You will learn about the identification and harvesting of these roots, and – first of all – you will learn, hands on, how to apply these roots in ferments. You will also learn about their culinary applications, such as a spicy horseradish ferment or kinpira gobo, the Japanese tradition of cooking with burdock roots.
What you will get from this event is your own roots ferment, made by you, and to apply in your own cooking.
This event takes place 2/12, 4pm – 6pm here at Bioteket, Valhalsgade 4.
The brine – the lacto-water the roots are fermenting in can be used as a starter culture for other ferments, such as the wild nuts-based cheeses we will be making on Tuesday 7/12, 4pm – 6pm, as well as every first Tuesday of the month.
Who can participate?:
The event is for everybody, grown-ups as well as children.
What to bring:
Please bring your own 1/2L jar.