Fotokredit: Jonas Leonhardt
With new pursuits, the first step always feels the hardest and this is often heavily felt in the realm of fermentation. Let Christine introduce you to fermentation through the lens of Japanese Cuisine with methods ranging from salt and brine based ferments to creative uses for koji, nuka and miso. You'll go home with your own bubbling jars of food babies as well as with plenty of information, ideas and, perhaps most importantly, confidence to help you on your way for future cooking and fermenting.
We'll discuss some theory, but mostly we'll be getting our hands dirty, or should we say, getting the microbes on your hands involved. You'll taste a whole array of Christine's home kitchen lab delicacies as we go along and finally, we'll cook and enjoy a ferments-based meal together, including an amazake-based dessert.
This course will be interesting for those who want to learn about Japanese food traditions, especially the fermentation methods. Everyone is welcome - just bring along some curiosity and an open mind.
This course will be held in English.
The course is limited to 14 participants.
Cost: CHF 165.- includes all materials, dinner, recipes, instructions and goodies to take home
Instructor: Christine Syrad
Impressions: Of the first fermentation course
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