PROGRAM

#Liveclass via zoom in Studio Crudo

A 2-hour class with Máximo Cabrera where we will see: 

Fermenting is an act of food sovereignty, sustainability, health and flavor. Including it in your everyday cooking is not as difficult as it seems, many are perplexed by a jar of ferments, not knowing how to include them in a pleasant way.

 

  • LACTIC ACID FERMENTATION
  • THEORY AND MICRO BIOLOGY
  • SALT AND BRINE FERMENTATION
  • WHOLE LEAF FERMENTATION
  • ENCURTIDOS
  • SOME APPLICATIONS
  • NIXTAMAL CORN TORTILLAS
  • MOLE POBLANO
  • LACTOFERMENTED CREOLE
  • RICE PAPER DUMPLINGS , LACTOFERMENTED SHITAKES & DRESSING

Registration and Payment

The cost of the class is AR$ 3.000 / US$ 35. Payment in Argentine Pesos can be made through Mercado Pago or Bank Transfer. In usd the payment is through Paypal.

JOIN WITH MERCADO PAGO

Some comments on the course

#liveclass in Studio Crudo

#Liveclasses are live virtual classes that are taught via zoom. For this you need to download this application to your device. The class lasts 2 hours, we recommend: Enter the Virtual Classroom 10 minutes before for a correct connection of your camera and microphone. Find a comfortable and quiet place so you can pay attention and avoid being interrupted. The class will be available for 5 days so you can review the concepts learned. You will also get downloadable PDF recipe booklets in our classroom. Welcome to Crudo Online, welcome to #larevolucionsilenciosa.
Reserve your place

Máximo Cabrera

Learn the best fermentation techniques in your kitchen:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo