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Modern Middle Eastern Cuisine in a Donaukanal Flat

Delicious kimchi and crisp dilly cucumber pickles are a few things you can make using the techniques learned in any fermentation workshop. Ferments last months or even years in the fridge or a cool environment and they will be your instant snack, your taste bomb in a cheese toast or the defining touch to your dish.

In 4 hours we will learn the basic fermentation technique and go beyond that as much as possible discussing how to regulate salt and temperature in different seasons, how to make ketchup-like condiments, which vegetables to ferment and also which vegetables to ferment with which spices...

Fermentation Workshop

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Hola! 
Ich bin Alp, ein hauptberuflicher Architekt. Ich lebe seit 2008 in Wien und komme aus einer jüdischen Familie in der Türkei. 2008 war auch das Jahr, in dem ich begonnen habe, die Rezepte meiner Familie näher kennenzulernen. Meine Familie hat eine lange Kochtradition mit Rezepten, die sowohl die Küchen Istanbuls auch Coruñas wiederspiegeln. Viel Olivenöl, viele Gewürze und viel Gemüse stehen im Mittelpunkt von meinen Gerichten. Sie sind aber nicht unbedingt vegan oder vegetarisch.

Fermentation Workshop

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