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Notre espace Wecandoo à Paris
Discover lactic fermentation with Jeanne
3 hours with Jeanne
Knowledge in lactic fermentation
Your artisanal kimchi, sauerkraut and preserved lemons
70 £
par personneL'atelier en détail
Join Jeanne for an exciting introduction to lactic fermentation, where you'll discover the ancient art of vegetable fermentation. In this engaging workshop, you'll learn the basics of fermentation, including the difference between wild and lactic fermentation, and explore the many health benefits that fermented foods can bring to your diet.
The practical part of the workshop will take you through the hands-on process of making three delicious and varied fermented products. You'll start with classic sauerkraut, a great introduction to lactic fermentation. From there, you'll dive into the spicy world of kimchi, learning how to balance the flavors and textures that make this Korean staple so popular. Finally, you'll finish the session by making pickled lemons, a wonderfully tangy addition to many dishes.
As you work through each of these recipes, you'll gain a solid understanding of the basic principles needed to ferment safely and effectively. You'll also learn about the importance of using the right containers, as you'll be asked to bring three medium-sized glass jars (about 300-400g) and a carrier bag or other suitable bag to take your creations home.
By the end of the workshop, you'll have your own jars of kimchi, sauerkraut and preserved lemons, ready to continue fermenting at home. Whether you're new to fermentation or want to expand your knowledge, this workshop is the perfect introduction to the world of healthy, homemade fermented foods!
Lieu de l'atelier
Easily accessible by transport
Informations complémentaires
Langue d'animation
English
Rencontrez James, Jeanne and Anna
Fermented goods producers
The Fermentarium is dedicated to the small-scale production of fermented food and drink. Since 2014, the team has been running workshops and courses in Walthamstow, London, with a focus on hands-on learning. Initially, the focus was on making sourdough bread, but in March 2016, Anna joined the team and additional courses were introduced, including kombucha, soft fermented drinks, cultured condiments and dairy fermentation.
The team is made up of experienced professionals with different areas of expertise. James runs the sourdough workshops, teaching people how to make their own bread. Jeanne, who has a Master's degree in the Anthropology of Food, teaches the lactic fermentation classes and provides an insight into the fermentation process. Anna runs the courses on kombucha, fermented milk, soft fermented drinks and cultured condiments, offering a wide range of fermentation techniques.
At The Fermentarium, participants are guided through practical, hands-on lessons where they learn essential fermentation skills. Whether you're new to fermentation or have previous experience, their workshops will give you the tools and knowledge to confidently create your own fermented foods and drinks.
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