Fermentation workshop with Alp Ruben

What is behind the fermentation workshop with Alp Ruben?

Fermenting at home also has several advantages over fermented products from the supermarket. Through spontaneous fermentation, the end product removes bacteria from the environment, from the water that is used, and even from your own hands. The flora of each ferment is therefore different and much more complex than products that are manufactured industrially in a sterile environment. In the workshop, we will also compare self-fermented products with supermarket products - the difference is huge!

How will the workshop work?

We start the workshop with an exciting overview where we learn how the most important methods of fermentation work and try out some homemade and purchased products to taste the huge potential of fermentation. After that, we will focus primarily on lacto-fermentation: this is how you can produce all kinds of pickled products, such as kimchi, sauerkraut or pickled cucumbers. We learn the principle behind it and what equipment you need for it. We will prepare a kimchi and another vegetable (depending on the season) together.

In addition, we also learn how to be creative when fermenting and how to make sauces that last for months. We will also try out a few prepared appetizers to get an idea of how to use lacto-fermentation in the kitchen. Each participant will then bring two glasses of ferments, which can ripen at home.