Art of Fermentation

In a world where the market is dominated by fast food and processed snacks, we consider it important to educate the younger generation about the value of traditional and natural food preservation methods. With this in mind, we believe that youth fermentation workshop in an engaging and educational way is a way to bring healthy food to the youth.

The workshop on fermentation was led by our lecturer - Róbert Sitkey - a brewer/biochemist and realized in cooperation with the youth club in Sáza. The goal was to raise awareness among young people about health and nutrition through the fascinating and ancient culinary art of fermentation. We decided to ferment ginger and produce ginger beer - a non-alcoholic fermented ginger drink. We chose this recipe precisely for its unique spicy-sweet taste, which will definitely appeal to young people.

At the beginning of the workshop, we explained what the fermentation process is, what can be fermented and the benefits of fermentation for human health.

We gradually moved on to practical experience and started preparing the ginger for fermentation. One of the most interesting aspects of the workshop was the opportunity for young people to roll up their sleeves and get involved in the fermentation process.

From the preparation of ginger to pickling, mixing of raw materials and production of fermented ginger. The participants exchanged information on the given topic while working, and some of them already had some experience. After preparing the basic raw material, we started preparing the fermentation, where we explained the time procedures and started cooking. After cooling and adding the fermentation starter, we started a free discussion about fermentation and healthy food.

Participants gained practical experience in creating their own fermented delicacies. This hands-on approach not only made the learning process more engaging, but also allowed young people to take control of what they eat and drink and how it is prepared. The workshop was an interactive and hands-on experience that allowed participants to immerse themselves in the world of fermentation.

Through demonstrations and hands-on lessons, the youth learned about the science behind fermentation and its role in preserving and enhancing the nutritional value of various foods. During the entire workshop, you could feel the joy of creating something from scratch and sharing the experience that the participants already had.

This workshop also emphasized the health benefits of consuming fermented foods. Participants learned about the role of probiotics in gut health and overall well-being, allowing them to understand the connection between what they eat and how they feel. By promoting the consumption of natural foods rich in probiotics, the workshop aims to promote healthier eating habits among the youth.

By exploring the art of fermentation, participants not only learned valuable culinary skills, but also gained insight into the importance of preserving and consuming natural and healthy foods. As they enjoy the fruits of their labor, they carry forward a new appreciation for the art and science of fermentation, enriching their lives and the lives of those around them.

Cheers.

We implemented the event through the Zaježovňa project, which was supported by grants from the Ministry of Education, Science, Research and Sport of the Slovak Republic in the field of youth work, which is administered by NIVAM - the National Institute of Education and Youth.