Description
By popular demand again a workshop Fermenting with chef/artist Asli Hatipoglu, former participant of the Jan Van Eyck Academy. Asli worked for a year within the academy’s Food Lab.
Fermenting our food has always played a big role in preserving our food. Once an almost forgotten practice, fermentation has now become popular again for health benefits. In the fight against food waste, fermenting our ingredients is also changing our view of our food.
Learn all about fermenting solid foods in this workshop and create your own fermented treats to take home!
In this first workshop, the emphasis is on solid foods, such as many delicious vegetables.
You work with local, seasonal and organic products!
The workshop will be given by an English speaking Chef, but there will be translated for you on the spot if necessary.
Costs € 50.00 including all materials and the dishes made to take home.
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