Asian fermentation

Chef: Zuzana Ouhrabková

What we will cook / List of Wines

Kombucha

Kimchi making

Kimchi soup

Homemade tempeh

Indonesian curry with tempeh with rice

Traditional Japanese pickled vegetables tcukemono

3 300 Kč including VAT per person

Fermentation has recently become a big hit at top restaurants around the world. This entertaining process sparked our interest as well, and we began doing it, not just in restaurants, but at home too. We’re sure you’re interested in it too, which is why we have joined forces with one of the best at it, and have prepared a course where you can learn all you want to know.

Zuzka first explains all about the process of fermentation, and then moves on to a practical example by making fermented soft drinks.

We will make fermented evergreen kimchi, which we will use in a kimchi soup. Zuzka will bring fermentation culture for making homemade tempeh, which you will take home as well. You will learn how to make exceptional rice!

Of course we will try some of the pickled vegetables, this time it is traditional Japanese.

As a farewell you will take home tools for home fermentation - kombucha mushroom and tempeh culture.

Zuzana Ouhrabková

Zuzka is a self-confessed fermentation fanatic. It all began with Polish-style fermented beets, and also The Power of Natural Fermentation by Sandor Katz, a book she translated into Czech. She enjoys learning the principles of fermentation, exploring the possibilities, and communicating them as clearly as possible so that everyone can try this adventure at home.

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