February 18th | Saturday
with Hugo Dunkel / LOCAL
In this 3 hour introductory workshop we will share the basic processes and ingredients to begin exploring the world of fermentation. There will be two sessions, one starting at 10am and another at 2.30pm.
Hugo Dunkel
Hugo Dunkel is one of the founders of the newly created LOCAL, an association dedicated to thinking about food and its relationship with various areas of life. Its aim is to promote and disseminate the concept of real food, one that truly nourishes producers, consumers, communities and the land. A food system that respects human dignity, health, animal welfare, social justice and environmental sustainability in a complete and resilient cycle.
Trained as designer, Hugo considers food to be a key element in the construction of a more functional world. Interested in the areas of agroecology such as permaculture, biodynamic agriculture and agroforestry, he is additionally trained in orthomolecular nutrition. His passionate fascination with the relationship between food, gastronomy, health and the environment has most recently led him on an incursion through the world of fermentation, organizing various workshops on themes such as kefir, kombucha, pickles and sauerkraut.
Session 1
10am to 1pm
or
Session 2
2.30pm to 5.30pm
About the Workshop
Sauerkraut is the name given to a condiment made from fermented cabbage along with many other possible ingredients. Its appearance stems from the need to preserve an abundant ingredient – cabbage – at a time when there were no refrigerators. This preservation is done thanks to fermentation, a food process that increases the nutritious quality of the food and creates new flavors and textures.
The habit of fermenting cabbage is believed to have been brought from China to Europe by nomadic Tartars. In China, fermentation is a constant practice, a condiment present in any meal. In Europe it is traditionally consumed in colder countries such as France, Germany and several countries in the east, such as Russia and Ukraine. There are many variants of this fermentation, ranging from recipes whose only ingredient is cabbage, to complex recipes where ginger and oregano increase the flavor complexity of this condiment. Apart from being a wonderful way to take advantage of the surplus of this abundant ingredient, it is a source of microorganisms beneficial to our digestive system.
It is sustainable, healthy and delicious!
Materials
cabbage
salt
boards
knives
mixing bowls
All the tools and ingredients, except for the jar, will be provided. Please bring a glass jar (500 ml will do nicely) to take home the result of this workshop at the end of the day.
Where?
At O Apartamento
Avenida Duque de Loulé, 1 – 5º Drt
1050 – 085 Lisboa
Subscriptions
Price
35 euros
(payment in advance)
Note
Payment in advance. Refund or cancellation of paid reservations are not allowed.
However, if you can not attend the class, you can invite someone to do the workshop in your place.