Fermentables!
Sun Mar 31, 14:00 - Sun Mar 31, 18:00
58a 12th Ave, Parktown North
ABOUT
// FERMENTABLES //
Years of fermenting almost everything to understand the fundamentals of lacto-fermentation, yeast fermentation, symbiotic fermentation and acetic fermentation. What even do all these terms mean? Fermentation is all about creating suitable environmental conditions and working with time, microbiota - fungi, yeasts and bacteria - to create and transform foods from fruits, vegetables, grains, meats, dairy, insects, seaweeds and others. A great lesson in humility and authenticity, our work in fermentation is always all about community, through a multi-species exploration. Observation and inquiry to work with time and microbia as colleagues.
In "Celebrating SALT" we will focus on lacto-fermentation by Salt, focusing on shredded vegetables/fruit (like sauerkraut), layered ferments (such as kimchi) & whole brined ferments. We will discuss and taste recipe potentials, the different reasons why we ferment and some fool proof methods.
WHAT TO BRING:
- Any ferments you have worked on you wish to share/troubleshoot/improve on.
- Paper and pen
- Jars you have at home to ferment in, will provide some but more for just in case.
- Any produce you wish to explore that you may have surplus in/thats going sad in the fridge/pantry
WHAT WILL BE PROVIDED:
- Ferments to test and taste
- Starters if you wish to use, but keep in mind the fermentation we will explore is wild styles.
- Info booklet pdf with more info to reference.
- Fermented-theme meal!
- Follow up email library for online resources to access and download.
WHAT WILL BE GAINED FROM THE WORKSHOP:
- Fermenty superpowers to support your current and future fermenting endeavors
- Exploring fermentation through synaesthetic experience allows for a more successful uptake to share and build upon
- Fermentation after care one-on-one if needed via WhatsApp/Telegram
- New understanding of flavour and taste profiles and potential recipes and pantry ethos
- Inspiration for new old ways of thinking and working with food
- Join the fermentation community within SA.
// Baba's under 1yr welcome! //