Workshops
Our gut has a bigger impact on our health than we might think. Keeping our gut’s microbiome healthy and thriving should be among our top priorities.
Here we only use tasty organic vegetables from tip to stalk and use them to create something surprising in a jar. Fermenting and preserving gives vegetables and fruit the appreciation they deserve beyond the end of the season.
With autumn and winter coming, it's a good time to dedicate yourself to fermentation. This not only makes it possible to preserve food, it also brings an immense variety of flavors to the table.
Introduction to Fermentation
Approx 2 hours
This workshop teaches the basics of different methods - in particular dry fermentation, as used for sauerkraut. There is a lot to taste and each participant can take their own "preserves" home to ferment there. A hands-on introduction to simple fermentation for home use.
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Private course at your place from 1 to 3 people 250chf
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Additional 20 chf/person for ingredients and material. You also have the option to bring your own material and ingredients.
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For bigger groups, contact me.
Kimchi Workshop
Approx 1.5 - 2hours
Kimchi is another kind of dry fermentation brought to us from Korea. We’ll be mixing some Chinese cabbage with surprising ingredients to bring Asia to your kitchen.
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Private course at your place from 1 to 3 people, 250 chf
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Additional 20 chf/person for ingredients and material. You also have the option to bring your own material and ingredients.
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For bigger groups contact me.
Lacto- Fermentation: Brine and Co.
Approx 2 hours
Lacto-Fermentation is another way of fermenting veggies in a brine. If you don’t know what a brine is, this workshop is definitely for you. You’ll take away some tasty preparations that you’ll be able to enjoy with your friends and family during the whole season.
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Private course at your place from 1 to 3 people, 250 chf
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Additional 20 chf/person for ingredients and material. You also have the option to bring your own material and ingredients.
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For bigger groups contact me.
Preserve Citruses & Fermented garlic in honey Workshop
Approx 1.5 - 2hours
Preserved citrus is an ancient technique of food preservation. Originally from the Middle East, they are now used in cooking all over the world. The process of storing the lemons with salt draws out their juices and causes them to soften over time, removing bitterness from the peel and giving the lemons a wider variety of culinary purposes.
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Private course at your place from 1 to 3 people, 250 chf
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Additional 20 chf/person for ingredients and material. You also have the option to bring your own material and ingredients.
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For bigger groups contact me.
Wild fizzy drinks : Water Kéfir, Kombucha (coming soon)
Workshop Contact
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