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Fermentation is one of the oldest and most straightforward methods of food preparation. Enzymes produced by microorganisms like bacteria, yeasts, and mold, have long been used by humans to produce food that is both delicious and nutritious. Commonly eaten foods produced through fermentation include bread, dairy products, sauerkraut, and kimchi.
In this online event, we learned about fermentation in different parts of the world. Check out the recording and learn about what fermented foods do to the body and get familiar with different recipes from around the world.
Click here for the recipe booklet
Programme:
• Welcome and introduction by Cecilia Antoni (The Global Bean Project/Bean Beat, Germany)
• Introduction to fermentation with legumes by Catarina Prista (Instituto Superior de Agronomia, Portugal)
• Fermented green beans recipe by Greti Mayer (Fermentarium, Austria)
• Dosas with fermented lentils recipe by Kapil Mandawewala (Edible Routes, India)
• Enduri recipe by Lopamudra Sahu (Edible Routes, India)
• A presentation about Jang and Ssamjang recipe by Ji Young Moon (KBean and Hansalim Cooperative Federation, South Korea)
• Doenjang biscotti recipe by Yuli Lee (KBean, South Korea)
Useful link: Healthy Beans – publication about the health benefits of legumes
Registration
Registration is closed for this event.
