In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and LESS food wasting!
Our focus tonight is KIMCHI, KRAUT & PICKLES - the living ones of course - using the traditional recipes AND new fusion ideas.
Get your tastebuds ready - will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods.
Everyone should come with a curious appetite and creative hands and leave with a jar of delicious, custom made fermetned veggies that one can observe and enjoy during the weeks ahead. (bring a jar if you have one).
Share with friends