Veggie Fermentation

"When you are eating good, you are thinking good!” says Bacteria Barista Alexis Goertz, explaining the gut-brain connection in our human bodies. As we are living in an anti-bacterial world and fermentation is becoming a lost art, this workshop is about bringing back the practice of cultivating natural probiotics from living foods. In this workshop, participants will discover the science and unique flavours of fermented vegetables around the world. From classic sauerkrauts to pickled Asian vegetables to the spicy and tangy flavours of South American cuisine. While creating your own fermented superfood, Alexis will open up your mind to the world of microbiology with facts, stories and fermented snacks.