Cooking with fermentation

In the workshop, participants will first learn the basics of lacto-fermentation and then ferment cabbage themselves. Afterwards, two dishes will be cooked with fermented foods: a vegetarian starter and a fish dish with Swiss salmon trout as the main course. The traditional method of preserving vegetables is currently experiencing a new trend in modern cuisine. The workshop shows how fermented vegetables can be used in a variety of ways to create delicious and healthy dishes. The vegetarian dish is based on regional fermented and fresh tomatoes in different variations and a salty ice cream for freshness.
We refine the fish dish with a sauce based on the previously fermented cabbage and serve it with potatoes and sweet and sour cucumber.
This is followed by a dinner with the prepared courses - all accompanied by a glass of wine or kombucha, of course.

As a former chef, Andrea found his inspiration in the world's great kitchens from Copenhagen to New York, learning more and more about fermentation and developing a passion for cooking with fermented foods.