Fællesgro - Dairy Ferments Workshop
Sep
17
7:00 PM19:00

Fællesgro - Dairy Ferments Workshop

Every culture has a fermentation culture. Before refrigeration, societies would transform produce around them in a variety of ways to preserve their bounty or make bounty more bio-available. Through these various preservation methods, the adaptation and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of preserved fats and dairy ferments! 

During the course:

-The workshop will begin with a discussion on general fermentation with a focus on the various traditions of butter and dairy ferments

Other topics to be discussed will include saturated and unsaturated fats, raw milk, as well as health benefits of fats

-During the discussion we will be tasting through three heirloom yogurt cultures, milk kefir, cultured cream, buttermilk, and cultured butter. Don’t worry, there will be bread provided for all your butter needs. Please also bring any small containers/bags to take any cultures home with you. 

-After discussions we will move into making butter! All cultured cream and jars will be provided for everyone to shake up into their own butter to take home

 

All supplies provided. Please come with an open mind and a curious gut. 

 

Duration: 2 hours

Cost: 250 DKK

 

To purchase tickets please follow link: https://www.faellesgro.dk/events

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Grub, Gut, & Germs: A Look Into Our Food and Our World
Sep
1
12:00 PM12:00

Grub, Gut, & Germs: A Look Into Our Food and Our World

We are living in a world where we seek definite and absolute answers to phenomena that often cannot be isolated, categorized or explained in a manner that satisfy us wholly. Therefore, the thought of there existing an invisible world, both inside and outside of us, is a hard fact to bear. What we do not see we do not believe. But the invisible world – that we always rule out – rules us.

Food culture strategist Edith Salers and fermentation educator Kathe Kaczmarzyk will breakdown the “ifs” and the “buts” of the bacterial world that decomposes, constructs, and sustains our world, ourselves, and our food. With an open mind and a curious gut, come join us for a discussion and a hands-on lactic acid fermentation workshop. Not your average lunch, but expect to get fed during the session, so no need to worry about being too hungry. All attendants will also go home with a jar full of new tasty friends, bacteria turn mundane veggies into intense flavor experiences.

NB: Because we should all recycle, bring your own glass jar. Size: 850 ml–1000 ml. If you can’t bring your own jar, let the event organizers know at the latest one week prior to the event. We can provide a limited amount of jars.

WHAT YOU'LL LEARN:
- To become aware of the bacterial world that both surrounds us and is inside of us.
- To leave with the knowledge of basic lactic fermentation.
- To start healing your (possible) germophobia.

Price: 295 SEK
Included in the price a tasting of various lactic vegetable ferments (consider it a light lunch) and a jar of your own ferments made during the workshop and to be brought home with you.

REGISTRATION: https://2018.theconference.se/the-festival/grub-gut-and-germs-a-look-into-our-food-and-our-world

*This event is a part of The Festival, the week-long idea festival connected to The Conference 2018.

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Kimchi Workshop
Jul
30
5:00 PM17:00

Kimchi Workshop

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, the wonderful ferment of Kimchi.

During the course:
-The workshop will begin on a discussion of fermentation and a focus on Korean traditions and history of fermentation
-During the discussion, there will be various different kinds of Kimchi (around 4-5) for eating alongside freshly prepared rice
-After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them

All supplies provided. Please come with an open mind and a curious gut. 

You must reserve a ticket to attend. Spots are limited. 
*TO RESERVE A TICKET PLEASE EMAIL KATHEKACZ@GMAIL.COM*

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Sauerkraut Workshop
May
12
11:00 AM11:00

Sauerkraut Workshop

Kathe Kaczmarzyk spends her time educating in fermentation and experimenting with various fermentation processes. Currently she is based in London, UK but can be found traveling, teaching workshops, and chatting away within various cities. 

Kathe’s goal is to provide a means and resource to become comfortable with the teeming and ever vast bacterial and microbial world around us. By merging the understanding of various histories; an acknowledgement of the pasts that have brought us to our present, can we better link to today's food and the ever-adapting-changing-developing-dissolving yet resolving food "cultures". How can we form a better understanding of ourselves, where we've come from, and where we're going, through a world much larger than ourselves. 

Everything in this world ferments. 

What will you learn to make in this class?

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Eastern European culture of Sauerkraut!

The workshop will begin on a discussion of fermentation and a focus on the Sauerkraut tradtions and history of fermentation. During the discussion, there will be various different Sauerkrauts and a fermented hummus for tasting and snacking.

After discussions we will move into making Sauerkraut! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Sauerkraut production. Everyone will also be given a 850ml jar to fill with their Kraut to bring home with them.

This course will be taught in English and takes 2-3 hours.

In our classes

Upon arrival, we will offer you a cup of tea or coffee, water and some snacks. At the end of the class, we usually set the table and eat together. We will also hand out the recipes at the end of the class, so you can bring them home.  

Course Price: 350.00 DKK

*To purchase tickets please follow link: https://www.hahnemannskoekken.dk/classes/

 

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Kimchi Workshop
Apr
23
2:00 PM14:00

Kimchi Workshop

Kathe Kaczmarzyk spends her time educating in fermentation and experimenting with various fermentation processes. Currently she is based in London, UK but can be found traveling, teaching workshops, and chatting away within various cities. 

Kathe’s goal is to provide a means and resource to become comfortable with the teeming and ever vast bacterial and microbial world around us. By merging the understanding of various histories; an acknowledgement of the pasts that have brought us to our present, can we better link to today's food and the ever-adapting-changing-developing-dissolving yet resolving food "cultures". How can we form a better understanding of ourselves, where we've come from, and where we're going, through a world much larger than ourselves. 

Everything in this world ferments. 

What will you learn to make in this class?

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, Kimchi! 

The workshop will begin on a discussion of fermentation and a focus on the Korean tradtions and history of fermentation. 

During the discussion, there will be various different Kimchi's for eating with freshly prepared rice. After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them.

There will be the possibility of making either a traditional kimchi with fish sauce OR a vegan kimchi!

This course will be taught in English and takes 2-3 hours.

In our classes

Upon arrival, we will offer you a cup of tea or coffee, water and some snacks. At the end of the class, we usually set the table and eat together. We will also hand out the recipes at the end of the class, so you can bring them home.  

Course Price: 1,150.00 DKK

*To purchase tickets please follow link: https://www.hahnemannskoekken.dk/classes/

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Rescheduled! Cultured Butter & Dairy Ferments
Mar
19
6:30 PM18:30

Rescheduled! Cultured Butter & Dairy Ferments

Every culture has a fermentation culture. Before refrigeration, societies would transform produce around them in a variety of ways to preserve their bounty or make bounty more bio-available. Through these various preservation methods, the adaptation and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of preserved fats and dairy ferments! 

During the course:

-The workshop will begin with a discussion on general fermentation with a focus on the various traditions of butter and dairy ferments

Other topics to be discussed will include saturated and unsaturated fats, raw milk, as well as health benefits of fats

-During the discussion we will be tasting through three heirloom yogurt cultures, milk kefir, cultured cream, buttermilk, and cultured butter. Don’t worry, there will be bread provided for all your butter needs. Please also bring any small containers/bags to take any cultures home with you. 

-After discussions we will move into making butter! All cultured cream and jars will be provided for everyone to shake up into their own butter to take home

 

All supplies provided. Please come with an open mind and a curious gut. 

View Event →
Kimchi Workshop
Mar
18
5:30 PM17:30

Kimchi Workshop

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, the wonderful ferment of Kimchi.

During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Korean traditions and history of fermentation
-During the discussion, there will be various different Kimchi’s (around 4-5) for eating alongside freshly prepared rice
-After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them

All supplies provided. Please come with an open mind and a curious gut. 
 

View Event →
Kimchi Workshop
Mar
8
12:00 PM12:00

Kimchi Workshop

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, the wonderful ferment of Kimchi.

During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Korean tradtions and history of fermentation
-During the discussion, there will be various different Kimchi's for eating with freshly prepared rice
-After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them

 

All supplies provided. Please come with an open mind and a curious gut. 

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Cultured Butter & Dairy Ferments
Mar
7
12:00 PM12:00

Cultured Butter & Dairy Ferments

Every culture has a fermentation culture. Before refrigeration, societies would transform produce around them in a variety of ways to preserve their bounty or make bounty more bio-available. Through these various preservation methods, the adaptation and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of preserved fats and dairy ferments! 

During the course:

-The workshop will begin with a discussion on general fermentation with a focus on the various traditions of butter and dairy ferments

Other topics to be discussed will include saturated and unsaturated fats, raw milk, as well as health benefits of fats

-During the discussion we will be tasting through three heirloom yogurt cultures, milk kefir, cultured cream, buttermilk, and cultured butter. Don’t worry, there will be bread provided for all your butter needs. Please also bring any small containers/bags to take any cultures home with you. 

-After discussions we will move into making butter! All cultured cream and jars will be provided for everyone to shake up into their own butter to take home

 

All supplies provided. Please come with an open mind and a curious gut. 

View Event →
Sauerkraut Workshop
Jan
27
5:30 PM17:30

Sauerkraut Workshop

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Eastern European culture of Sauerkraut!

During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Sauerkraut tradtions and history of fermentation
-During the discussion, there will be various different Sauerkrauts and a fermented hummus for tasting and snacking
-After discussions we will move into making Sauerkraut! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Sauerkraut production. Everyone will also be given a 850ml jar to fill with their Kraut to bring home with them

 

View Event →
Kimchi Workshop
Jan
13
5:30 PM17:30

Kimchi Workshop

Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, the wonderful ferment of Kimchi.

During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Korean tradtions and history of fermentation
-During the discussion, there will be various different Kimchi's for eating with freshly prepared rice
-After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them
 

View Event →