Ferment for faster cooking
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About this class
In this course, you will learn how to use ferments specifically to speed up your cooking processes. Together, we'll dive into the basics of fermentation and conjure up these delicious dishes:
Indian dosa (hearty pancakes made from lentils and rice)
Aromatic fermented red cabbage
Afghan tomato chutney
potato masala
Fermented foods not only offer you intense and long-lasting taste, they also save you time in the kitchen as they are immediately ready to use. This allows you to cook quickly, healthily and without sacrificing taste!
All ingredients are organic — some even come from the best organic farms in Germany — and vegan, of course. Please bring a mason jar that you will take home filled with it.
You cook in a team so that you prepare the dishes together. In doing so, you learn from others, you can exchange ideas and support each other. Look forward to an interactive experience that not only gives you a lot of knowledge, but also delicious ferments for your everyday life.
With up to 6 participants, this workshop takes place in a professionally equipped private apartment. For more participants, a spacious location with a large kitchen and a separate dining area is used.
What you’ll do in the class
First, I'll give you exciting insights into the topic and explain the basics of fermentation. Then I'll answer your questions before we go straight to the practical part and use ferments to speed up your preparation processes. We'll all eat together afterwards.
Who is the class suitable for?
This course is aimed at anyone who is curious about fermentation, values practical implementation or has little time.
Details to remember
Plant-Based Flow
Onur Malay offers easy, healthy recipes and coaching to incorporate plant-based nutrition into everyday life. With experience from the fermentation laboratory of the 3-star restaurant Noma and specialized training, he will help you prepare nutritious meals quickly and sustainably.
