With the help of Katarina Kostic and her love for fermentation, we will discover in this workshop the flavor and smell of fermented foods and the basic techniques to preserve food. A few simple methods we hope will encourage you to make your own fermented ones in your kitchen.
Thanks to fermentation, food improves its nutritional qualities, its assimilation by our body and help restore the balance of the intestinal flora. The fermented are also a simple method to extend the shelf life of food.
With its MicroBosque, business project, Katarina Kostic not only ferments vegetables, it also makes wholemeal bread with sourdough, and without added industrial yeasts, fermented beverages, various types of dried fruit cheeses, fermented sauces, tempeh, etc.
- Carrots fermented with dill
- Summer sauerkraut
¿Cómo funciona el taller?
ROC35’s workshops are dynamic and participative – all participants will prepare the dishes right from the start. ROC35 uses only local, organic products, as our aim is to promote a quality, sustainable and healthy diet. At the end of the workshop, participants will enjoy a dinner in a unique space, in an informal and relaxed setting, where they can share the dishes cooked.
The cost includes: the class, the necessary material, a recipe book and the products for preparing and sampling the dishes.
Interested this workshop, or need more information?
Please contact us to answer any question and to inform you about the next session of the workshop.