Fermentation Workshop with Siobhan Dammert II

Join us for an enriching and hands-on Fermentation Workshop II with Siobhan Dammert at the inspiring BELLHAUS Atelier & Galerie on 6 May, from 5:30 pm - 9:30 pm. This immersive experience delves into the ancient art of fermentation, a culinary tradition older than refrigeration itself—one where salt, microbes, and time transform humble ingredients into vibrant, healthful foods.

Fermentation Workshop II

Theme: Cultivating a Biophilic Consciousness: Delving Deeper into Fermentation and Understanding the Difference Between Wild Fermentation & Culturing

Workshop Focus Points

• Fermenting vegetables & fruits using brining and dry-salting techniques
• Creating sour tonic beverages using tibicos (water kefir grains) and gingerbugs
• Fermenting milk and non-dairy alternatives to make basic cheeses

Workshop Format

Duration: 3-4 hours

Flow of the Session

1. Welcome & Introduction (15 min)
• What fermentation is and the science behind it
• Differences between wild fermentation (utilizing naturally occurring microbes) and culturing (using starter cultures like SCOBY and tibicos)
• Benefits of fermented foods for gut health
• Traditional fermentation practices across global cultures
• Safety basics and hygiene

2. Fermenting Vegetables & Fruits Demonstrations + Hands-On (1 hr total)

• Fermenting vegetables & fruit (brining and Dry-salting)
• Ingredient selection, spice paste preparation, cultural background, fermentation stages, and storage

3. Sour Tonic Beverages: Tibicos & Gingerbug Demonstration (30 min)

• Introduction to tibicos (water kefir grains) and gingerbugs as natural starter cultures
• Brewing process, first and second fermentation stages
• Flavouring ideas and how to maintain cultures

4. Fermenting Milk & Non-Dairy to Make Basic Cheese (30 min)

• Overview of culturing milk and plant-based alternatives
• Basic cheese-making techniques
• Safety and storage tips

5. Tasting Experience (20 min)

• Sampling fermented vegetables, tonic beverages, and cheeses at different fermentation stages
• Pairings with bread, cheese, and small bites

6. Questions & Discussion (10-15 min)

• Open floor for participant questions
• Sharing tips and personal fermentation experiences

7. Participant Take-Away

• All participants pack their own jar to take home

What Participants Should Make and Take Home

• 1 jar of sauerkraut that they prepared during the workshop
• Recipe sheet for making kimchi
• Instructions for sour tonic beverages starter cultures
• Basic cheese-making guide for milk and non-dairy options

This workshop aims not only to teach the technical skills of fermentation but also to cultivate a deeper connection with nature and traditional food wisdom, fostering a biophilic consciousness that celebrates the living microbes that nourish our bodies and soil alike.