Fermenting - or the "Cooking Art of Nature"Speaker: Hassan Sarsam – Author of the popular ORF show "Natur im Garten" Fermenting is an ancient method of food preservation without preservatives, controlled solely by the activity of microorganisms. Microorganisms that sometimes have a decisive influence on our health and well-being. We take a look at this mysterious relationship with fermenting microorganisms - a relationship full of culinary delights, tradition and coexistence. The lecture offers a crash course for beginners for guaranteed success, as well as tips for troubleshooting unwanted developments that can arise during biological fermentation. Lecture schedule: 1. Basics of fermentation: raw materials, salt, types of vegetables, containers, bacterial cultures, fermentation methods from other countries 2. Practical part: A ferment is prepared, starter culture, fermentation environment, control, fermentation times, storage, popular recipes 3. Conclusion of the lecture with Q&A; ferment tasting, accompanied by sourdough bread & wine Cost: € 25,- Info & Registration Hassan Sarsam, Tel. 0699/10223415 h.sarsam@a1.net
Gemeindezentrum Kreuzstetten
Source: gem2go
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