Fermentation

Chef: Zuzana Ouhrabková

What we will cook / List of Wines

Fermented drinks – juniper and sourdough bread 

Soup Chlodnik - cold kefir soup with beets

Sandwiches made from sourdough bread with all kinds of flavors and a selection of many fermented foods we will prepare in the class – ajvar, peppers with cabbage, beet spread, cucumbers, tomatoes, giardiniera, mushroom ketchup, as well as cheeses, Hungarian salami and sausages, and more.

Fruit kefir

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 are looking forward to tips, traditional recipes, and ideas about modern twists for fermenting vegetables. To us, fermentation has all the best culinary traditions, and we will learn about many of them.

We will use different kinds of vegetables to learn the essence of fermentation, and so learn to ferment anything! And best of all, we will then enjoy the fermented feast together, to inspire us on how to serve fermented foods. Finally, we will say goodbye, not only with best wishes for good fermentation but also with a foundation for further enjoyment at home, from pickled mushrooms to kefir grains.

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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