Probiotic cooking 37c3: Difference between revisions
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Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, [https://en.wikipedia.org/wiki/Kimchi-jjigae kimchi jjigae (김치찌개)] or [https://en.wikipedia.org/wiki/Kimchi-buchimgae kimchi-jeon 김치전], dressing for salad using cidre vinegar aged for three years in oak barrel mixed with [https://en.wikipedia.org/wiki/Mirabelle_plum mirrabelle] syrup made at 2019 ccc camp, soy sauce infused at cold with [https://en.wikipedia.org/wiki/Shiso shiso] ... | Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, [https://en.wikipedia.org/wiki/Kimchi-jjigae kimchi jjigae (김치찌개)] or [https://en.wikipedia.org/wiki/Kimchi-buchimgae kimchi-jeon 김치전], dressing for salad using cidre vinegar aged for three years in oak barrel mixed with [https://en.wikipedia.org/wiki/Mirabelle_plum mirrabelle] syrup made at 2019 ccc camp, soy sauce infused at cold with [https://en.wikipedia.org/wiki/Shiso shiso] ... | ||
Latest revision as of 13:37, 22 December 2024
<<<Back to fhb at 38c3 main page>>>
[ To secure spot on this workshop please sign in here (not active yet).]
Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, kimchi jjigae (김치찌개) or kimchi-jeon 김치전, dressing for salad using cidre vinegar aged for three years in oak barrel mixed with mirrabelle syrup made at 2019 ccc camp, soy sauce infused at cold with shiso ...
Fhb will have a decent amount of good stock, if you can bring something good please do so, either for the workshop or for sharing and exchange.
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards Algoldor's pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.