Russian artist and chef Asia Komarova gives a workshop on fermentation in which the participants are invited to cook their own collective lunch. Using different types of fungi, Komarova produces plant and vegetable cheeses. Fermentation can be understood as a process for conserving and preparing foods that is related to the past, present and future.

Capacity: 35 people (Registration closed)
The workshop is open to children from 8 years old

PROGRAM

2 pm Introduction to fermentation processes / what does it mean to ferment?
2.30 pm Start preparing nuts based cheeses
3 pm Pickles and fast pickling processes
4 pm Soft drinks and tepache preparation
5 pm Composing the sandwich and enjoying the meal

The space COZINHA is sponsored by CTEEP