The art of fermentation or how to tame bacteria
Workshop led by Raphaël Gétaz, market gardener and fermentation enthusiast.
In this introductory workshop, you'll change your perspective on bacteria. The aim of this course is to teach you the basic knowledge you need to start preparing fermented foods at home.
The living world is with us throughout this workshop, with the vegetables and fruit from our own gardens (certified Bio Bourgeon) but also with the bacteria that we welcome into our preparations.
During this course, we will cover the following topics:
The theoretical basics: what is fermentation, the different types of fermentation, hygiene and the equipment needed.
The advantages and benefits of fermentation: preservation, flavours, nutrients from the microbiota, etc.
The basics of lacto-fermentation (e.g. sauerkraut or kimchi)
Recipes and how to make them your own: creativity, intuition and improvisation in the kitchen.
The evening will unfold as follows:
1. Introduction, explanation
2. Cutting, preparation
3. Tasting the ferments
You will leave with a small summary booklet and 2 jars in the process of lacto-fermentation.
