Introduction to Fermentation: April 19 @ 11 AM (2 hours)

A workshop to delve into the transformative world of vegetable fermentation.

Fermentation is present in countless life processes and has been used ancestrally by humans to preserve and improve the properties of food.

Knowing the fundamentals of this technique will allow us, in an easy way adapted to our tastes and needs, to create recipes with simple ingredients and materials accessible to everyone. We will see how to use all parts of vegetables, enhance their qualities and obtain delicious flavors.

We will prepare probiotic foods (in favor of life!) and we will also have the opportunity to see how transformations in jars also produce transformations outside of them. Pure alchemy!

In the workshop we will prepare seasonal sauerkraut and lacto-fermented pickles with organic, seasonal and local vegetables.

Bring a couple of glass jars with lids, your cutting board and your favorite knife.

You will take home the ferments we prepare and a dossier with the workshop material.

We will have a pleasant time fermenting together and at the end we will have a small tasting. 

Led by Marta Solans, fermentation expert. 

She develops her work by generating effervescence in the informative, community and artistic fields. 

*** This workshop includes a fermented tea tasting.***

Limited spots. Book your spot online here. If you book and finally cannot attend, we can only cancel if you notify us 48 hours in advance to try to fill your spot.