At the beginning preserves were a necessity to humankind so food could be stored for scarce times.
These days we enjoy preserves for their complex flavours and textures. All around the world people used their own resources and have developed local techniques getting some amazing results. Some well know examples are Prosciutto di Parma, gravlax from Denmark, sauerkraut from Germany, smoked salmon from Scotland, pickles from Poland.
In this workshop we will look at:
- curing (air dried meat/cured salmon)
- fermenting (lacto fermentation/kombucha)
- smoking (hot and cold)
- pickling (vegetables)
Three course lunch included.