The art of fermentation, or how to tame bacteria.
Sauerkraut, Pickles, Kimchi, Miso – Discovering Fermentation
The art of fermentation, or how to tame bacteria.
Fermentation is one of the pillars of Raphaël’s cuisine, founder of Jardins de Chivrageon. This workshop is therefore a must within our universe. Come and discover the magic of bacteria on your plate!
In this introductory workshop, you will change your perspective on bacteria. The goal of this course is to teach you the basic knowledge needed to start preparing fermented foods at home.
Living organisms accompany us throughout the workshop: vegetables and fruits from our own gardens (Bio Bourgeon certified), as well as the bacteria that we welcome into our preparations.
During this course, we will cover the following topics:
- Theoretical basics: what fermentation is, the different types of fermentation, hygiene and necessary equipment
- Benefits and advantages of fermentation: preservation, flavors, nutrients, and the microbiome
- Basics of lacto-fermentation (for example sauerkraut or kimchi)
- Recipes and how to make them your own: creativity, intuition, and improvisation in the kitchen
The workshop lasts 3 hours and is structured as follows:
- Introduction and explanations
- Cutting and preparation
- A meal including the tasting of around fifteen fermented products
You will leave with a small summary booklet and two jars of lacto-fermentation in progress.
