In this workshop, culinary artist and chef (Jan van Eyck alumni) Asli Hatipoglu will share her knowledge with fermentation practices, specifically on preserving vegetables and how to make lacto-fermented vegetables. She will share her famous Korean kimchi recipe, together with the correct way of pickling vegetables without killing the good yeasts and bacterias.
Asli will start the workshop with theory and history of fermentation processes as she likes to share these knowledge to better understand how the environment plays a role in this symbiotic relationship of bacteria and yeasts in different landscapes so that this knowledge will make the participants understand how it actually works.
She will continue the workshop with hands on approach with 3 different types of ferments for you to take home.
Asli is an interdisciplinary culinary artist who is involved in various art projects, runs workshops and fermentation classes in various locations. She has carried on events in Jan Van Eyck Academie as well as Mediamatic in Amsterdam, Framer Framed gallery, Fanfare Amsterdam, Het Nieuwe Instituut in Rotterdam and Oerol festival in Terchellingen. Her main focus is the relationship between humans and gut-benefiting bacteria and yeasts. She creates installations and performances to shed light on this relationship.
The workshop will be given by an English speaking Chef, but will be translated on the spot if necessary.
If you buy both workshops, you will get € 5,- discount per workshop!
(photo: Rita Cauto)