{"product_id":"fermentation-workshop-with-siobhan-dammert-ii","title":"Fermentation Workshop with Siobhan Dammert II","description":"\u003cp\u003eJoin us for an enriching and hands-on \u003cstrong\u003eFermentation Workshop II with Siobhan Dammert\u003c\/strong\u003e at the inspiring BELLHAUS Atelier \u0026amp; Galerie on 6\u003cstrong\u003e May, from 5:30 pm - 9:30 pm\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFermentation Workshop II\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTheme:\u003c\/b\u003e Cultivating a Biophilic Consciousness: Delving Deeper into Fermentation and Understanding the Difference Between Wild Fermentation \u0026amp; Culturing\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWorkshop Focus Points\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eFermenting vegetables \u0026amp; fruits using brining and dry-salting techniques\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eCreating sour tonic beverages using tibicos (water kefir grains) and gingerbugs\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eFermenting milk and non-dairy alternatives to make basic cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eWorkshop Format\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDuration:\u003c\/b\u003e 3-4 hours\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlow of the Session\u003c\/b\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eWelcome \u0026amp; Introduction (15 min)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eWhat fermentation is and the science behind it\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eDifferences between wild fermentation (utilizing naturally occurring microbes) and culturing (using starter cultures like SCOBY and tibicos)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eBenefits of fermented foods for gut health\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eTraditional fermentation practices across global cultures\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eSafety basics and hygiene\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eFermenting Vegetables \u0026amp; Fruits Demonstrations + Hands-On (1 hr total)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eFermenting vegetables \u0026amp; fruit (brining and Dry-salting)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eI\u003c\/span\u003engredient selection, spice paste preparation, cultural background, fermentation stages, and storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eSour Tonic Beverages: Tibicos \u0026amp; Gingerbug Demonstration (30 min)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eIntroduction to tibicos (water kefir grains) and gingerbugs as natural starter cultures\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eBrewing process, first and second fermentation stages\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eFlavouring ideas and how to maintain cultures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"4\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eFermenting Milk \u0026amp; Non-Dairy to Make Basic Cheese (30 min)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eOverview of culturing milk and plant-based alternatives\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eBasic cheese-making techniques\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eSafety and storage tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"5\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eTasting Experience (20 min)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eSampling fermented vegetables, tonic beverages, and cheeses at different fermentation stages\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003ePairings with bread, cheese, and small bites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"6\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eQuestions \u0026amp; Discussion (10-15 min)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eOpen floor for participant questions\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eSharing tips and personal fermentation experiences\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003col start=\"7\"\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cb\u003eParticipant Take-Away\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eAll participants pack their own jar to take home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cb\u003eWhat Participants Should Make and Take Home\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e1 jar of sauerkraut that they prepared during the workshop\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eRecipe sheet for making kimchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eInstructions for sour tonic beverages starter cultures\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eBasic cheese-making guide for milk and non-dairy options\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"BELLHAUS Atelier \u0026 Galerie","offers":[{"title":"Default Title","offer_id":44930614165574,"sku":null,"price":900.0,"currency_code":"NAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/2877\/4982\/files\/FERMENTATIONII.jpg?v=1776843317","url":"https:\/\/bellhaus.art\/products\/fermentation-workshop-with-siobhan-dammert-ii","provider":"BELLHAUS Atelier \u0026 Galerie","version":"1.0","type":"link"}