SCHOOL

April 2018 | „A Wild Time“ – Lacto-Fermentation

How can we use wild fermentation processes developed by various societies before us to expand and stretch the results of a wide possibility of flavors we can reach today?

There is a world of tastes, textures, and flavors to be achieved in an approach towards seemingly simple fermentation processes. – First it starts by having a grounded awareness and appreciation of various histories, traditions, and the bacterial world around and within us. With that awareness in mind, we will be working on Sauerkraut, Kimchi, and other similar vegetal fermentation processes. By talking, tasting, making, and discussing, everyone will leave this workshop with a more bacterial steady mind.

 

Content:

Talking: Why are bacteria important to the world around us and ourselves? What are the differences between Kimchi and Sauerkraut? Where do they come from? How does the difference between two different processes create different flavors within fermented vegetables? –

Tasting: We will be tasting through various Sauerkrauts, Kimchis, and other ferments to see the scope and range of flavors that can be achieved. – Making: Everyone will be making Sauerkraut, with a set focus on the art of this ferment. Sauerkraut is beyond cabbage, carrots, onions, caraway seeds, etc. There is a beauty to this lovely lacto-ferment with the right understanding of its’ process to the fermentation process, can said flavors be achieved.

Discussing: You can never be an expert in a world that is constantly in-flux, a world that is much larger than ourselves. Yet, we can become comfortable with exposing our minds and forming discussions around our past, our present, and possibilities for the future.

 

Who can attend this workshop?

The target group is chefs or anyone working within the food industry. This workshop is geared towards essentially delving into a process that with a truer understanding of it, can we expand on it’s possibilities.

 

Who is teaching?

Kathe Kaczmarzyk – Fermentor, Kathe is an avid fermentor currently is based in London, UK. She works teaching fermentation, experimenting with various processes, and studying the cultural world at large.

Extra: Depending on interest, there will also be a possibility to discuss making vinegars from a variety of items that can be found throughout the season.