workshop on fermentation at feira space / fabrica bhering

After offering the workshop on fermentation during Sao Paulo Bienale, together with Samantha from Paisagismo Comestivel, we decided to give the opportunity to interested public in Rio de Janeiro.

On the ground floor from the Bhering factory, inside the beautiful space called Feira, dedicated to housekeeping objects and keept by Crisitiana Duarte. Here, we organised the 4 h discussion and practice around two tables. One for the examples of fermented products and starters and the other one for cooking.

 The structure was similar to the one of the Bienale, but the big difference was that we had a garden outdoor, where to harvest herbs and Corrado from Correto productos naturais brought his own shiitake, grown 2 h from the city.

So here is the recipe that one of the participants made when rounding up: natural fermented bread ( with a 154 years starter from India, donated by Slow Bakery to us ) with cashew nuts cream cheese, pickles de maxixe e xuxu and cooked shitake with fast pickled pumpkin….I have to admit, I have eaten her sandwich : )..thanks to Flavia and Cris.

Workshop on Fermentation Processes during 32 Bianale Sao Paulo

Last weekend I gave a workshop on fermentation processes in the kitchen space of the Sao Paulo biennale in Brazil, the binnale embraced many works of artisits working with alive materials, it was 'natural' to be part of it. Once again thanks to all the organisation, the production team and the participants.

Extract from the website: 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