Lacto Leftovers : Fermentation Workshop at the Fumbally Stables
Lacto Leftovers : Fermentation Workshop at the Fumbally Stables
From GBP 45.50
Description
Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Eastern European culture of Sauerkraut! This workshop is also focusing on leftover produce, when in the past cultures dealt with times of scarcity, today we deal with an overabundance of food and graves amount of waste. How can we use fermentation to preserve our leftovers for less waste? How can fermentation be used for all vegetables (organic and mono-culturally grown/pesticide ridden) to save waste in this world?
During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Sauerkraut tradtions and history of fermentation. What is the connection with bacteria and this world? Where does Sauerlraut come from? How have various civilizations worked with bacteria and vegetables that became the beautiful ferment we know as Sauerkraut! We will also be discussing the health benefits of fermented food and recent research within this field.
-During the discussion, there will be various Sauerkraut's for tasting and snacking on, as well as sourdough bread and a fermented hummus (with further discussions on how to adapt fermented foods into our cooking and consumptions with our meals).
-After discussions we will move into making Sauerkraut! All vegetables, condiments, jars, and kitchen supplies will be supplied for Sauerkraut production. Everyone will be given a jar to fill with their Kraut to bring home with them!
-You will leave this course with the knowledge of the history of fermentation and Sauerkraut, the health benefits that fermented foods bring us, an open mind to the possibilities of adapting kraut into your cooking and/or food consumption in general, and the knowledge of working with and a continuation of working with live wild bacteria.
To reserve a spot, please email kathekacz@gmail.com or follow the link:
Workshop price: €50
Organiser
Venue
The Fumbally Stables , Fumbally Lane, D08 CP27 Dublin
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Lacto Leftovers : Fermentation Workshop at the Fumbally Stables
From GBP 45.50