@ Casa Almeida, Caminha: kimchi, nukazuke, pao tsai
Learn about everyday fermentation methods from Korea, Japan and China to inspire you to make fermentation quick and easy, create distinctive flavours and help you understand the fermentation process better. Vegetable fermentation is a global phenomenon and the are countless variations on the process that don’t demand more than some very basic ingredients, salt and water. And although there are more similarities than differences these variations offer us different perspectives on what it means to ferment that can really help push our creativity. Join me for this workshop and familiarise yourself with using a continuous brine – pao cai, pre-salting – kimchi and using other mediums like bran to ferment vegetables in – nuka. I will give you some demonstrations and tasters and we will start a continuous brine ferment and a kimchi together.
Make sure to catch a delicious lunch at Casa Almeida before we start!
Who’s it for
This workshop is primarily for those with some fermentation experience/ have attended a basic fermentation workshop before looking to discover new ways and flavours.
Place
Casa Almeida, Caminha
Cost
50€
Sign up
Fill in and send the form below and you will receive a confirmation email with payment information – your place is guaranteed on receipt of payment.
Tid
3 May
15:00 till 18:00
Kursledare
Brigid Lefevre
For over a decade, I’ve had the privilege of sharing my passion for fermentation with students in schools, colleges, and private groups. My journey has been deeply rooted in a love for small-scale organic agriculture, where I dedicated years to nurturing a vegetable garden and operating a fermentation CSA in beautiful Sweden.
For the last three years, I took on the exciting role of leading a groundbreaking EU-funded project. This endeavor is close to my heart as it aims to not only promote but actively foster an increase in the production and consumption of fermented vegetables on a national level. It’s been an incredible journey, and I’m grateful for having had the opportunity to contribute to the growth and positive impact of the fermented food community.