Whilst fermented foods are gaining attention, some of your have embraced them with relative ease.  And rightly so, they are delicious.

For others, there may be a period of adjustment, as the new ecosystem in your gut settles down.

But five courses of the stuff?  You have got to be kidding.

 

Firstly let explain, Fermented foods are a food group, a lost food group therefore it features on the plate alongside other foods.    It is NOT five courses of ONLY ferments, that would be wrong.

Five course fermenting is a new series of workshops to be presented quarterly by The Cultured Club.  The intention is to illustrate how these foods can appear on the plate in an interesting way, beyond a serving of kraut or kimchi.  You get idea now?

Each course will demonstrate a simple fermentation technique and how it can be worked into a dish.  In some cases in a way that you might not even know you were eating fermented foods.

We are deep in preparation for our workshop happening this weekend, as you will see the menu showcases some fermented foods paired with other great flavours.  All courses are vegetarian.

Fumbally Stables in Dublin, 15th Oct, 12pm-5pm.  There may be a seat left at the table if you are quick.

 

Kimchi Pancakes with dipping sauce

Eggs 2 ways

Beet kvass egg, miso mayo, dukkah  & miso egg, dashi, furikake

beetroot kimchi, skordalia, cauliflower rice, pumpkin seeds, seaweed

Fermented cabbage leaf, mushroom filling, celeriac, apple, kale crisps

Apple & goji berry compote, coconut yoghurt, buckwheat crunchies