Pickles: Co-design with Microbes

with Saskia Frederiks

Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply the same technique used with sauerkraut to different vegetables and to design fermented delights. You will take home a jar of pickled vegetables ready to cure at home.

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Fermentation Pots - Filled with different fermenting herbs and vegetables. Made by our chefs at Mediamatic ETEN. Anisa Xhomaqi

What you will do

During the workshop you will learn the basic principles of fermentation. Saskia Frederiks will explain the history of pickling, different recipes and how to pickle a batch of vegetables. You will conserve your own batch of vegetables in a glass jar using the lactic acid fermentation method. After the workshop, you will be able to continue the practice of designing flavours at home.

Saskia Frederiks

Saskia Frederiks is specialist in fermentation. After tasting water kefir once, she was hooked, and has been fascinated by fermentation ever since. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination for and knowledge about fermentation.

Information

Workshop: Pickles: Co-design with Microbes
Duration: 1,5 hours

This workshop can be given in English or in Dutch.