Fermentation is the way to cook more delicious, tasty and healthy food. Research shows that people who eat or drink fermented foods more often have a healthier digestive system than those who do not. And you know what’s even better? With fermentation, everything becomes tastier. For example, thanks to fermentation, something as simple as a simple bean is transformed into something as flavourful as a ravishing soy sauce or miso packed with umami.
Why is fermentation so useful for plant-based cooking?
Fermentation not only creates healthy compounds in your food, but thanks to the active micro-organisms and enzymes, countless new flavours and aromas are created, making plant-based products richer and fuller in flavour. This is important because unprocessed plant-based products can be predominantly sweet and somewhat bland in flavour by themselves. This is due to the fact that many plants and plant parts mainly contain a lot of starch (carbohydrates = sugars). With the help of fermentation, we are going to improve the taste, aromas and also the digestibility of food and thus make it tastier and healthier.
What does the Fermentation workshop look like?
We will kick off with theory where we will answer the following questions: what is fermentation, what micro-organisms do we use, what types of fermentation can we use in the kitchen, how do I go about it safely and cleanly, what are fermentation starters and do I need them?
We will also do a tasting of various fermented products such as miso, tempeh from different legumes, fermented tofu, kombucha, homemade vinegar and kimchi
What will we make and what will you go home with?
- Curtido or Kimchi incl. fermentation pot with water seal
- Kombucha (once you have kombucha you can go on forever)
- Miso
- Fermented tofu
- Tempeh starter to make tempeh at home
- Miso starter to make your own miso at home
- Vinegar
This workshop also incudes a tasty lunch with fermented products
What will you have learned afterward?
-you understand how lactic acid fermentation works and can apply it to various vegetables
-you know how to make kombucha and how to make different types and flavours of kombucha
-you know what koji is and understand how to make your own miso
-you have learned how to ferment tofu yourself using lactic acid fermentation, koji or miso
-you know how to easily make your own fermentation box from stuff you can order online
-you now know how to easily make your own vinegar from fruit, vegetable’s or wine leftovers
Do you feel like attending this workshop?
Then book your ticket now. Would you like to give this (or any other) workshop to someone as a present? At the Vegan Academy, you can buy gift cards that allow the recipient to choose a workshop and date. Click here to jump straight to the gift cards.
