Due to high demand for the first workshop, this 2nd workshop has been adapted to a combination of solid and liquid fermentation…so drinks and vegetables!
In this workshop, culinary artist and chef (Jan van Eyck alumni) Asli Hatipoglu will share her knowledge of fermentation practices, across both liquids; Fujian red rice wine and cider are made, as well as vegetables; her famous Korean Kimchi is also on the program! along with some tastings.
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 drinks for you to take home with additional tools necessary to continue the practice at 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.
When buying both workshops, you will get € 5,- discount per workshop!
Photo: Rita Cauto)