Kinga Kozłowska is a passionate cook, coming originally from Poland and loves to take inspiration from all over the world. During her recent journey to Mexico she had a chance to work at the farm specialized with fermentation and probiotic drinks.
"During this workshop you will have a chance to learn about fermentation, the ancient method of food preservation. We will concentrate on the process of lacto-fermentation, which might first bring to mind fermented milk products like yoghurt and kefir. But as we are going to find out, it’s only a small part of the whole story.
As traditions in many cultures show, almost every vegetable as well as fruit can be lacto-fermented and the process itself is 100% vegan. It’s an easy and non-expensive way to store edible plants for very long periods. It can help you diversify the tastes in your diet and most importantly, eating fermented food is extremely healthy. It strenghtens your immune system and can prevent a lot of diseases.
We will make some kimchi (spicy Korean fermented cabbage) together, I will show you how to make kombucha with a starter of symbiotic culture of bacteria and yeast. We will also have a close look on kefir culture and how we can use it. I will also give you tips on other fermentation-related topics, for example how to make your own sourdough starter for baking bread or how to make vegan cheese."
We will meet at 2 p.m. and the workshop will take around three hours. Your own kimchi and a kefir culture you can take with you and enjoy at home.
Price: 15 €
Please, write us an email to register. The space is limited.
See you soon!