What I learned from an Irish chef about fermenting?

fermented trout by JP McMahon
Fermented trout, kohlrabi, dehydrated gooseberry by JP McMahon

Two weeks ago, I attended an event called “Wild Fermentation: the culture of live foods”. That was a presentation delivered by JP McMahon, one of the well-known Irish chefs. The presentation was rather fancy, as the title suggests, but still worth writing about on my blog, I think.

Continue reading What I learned from an Irish chef about fermenting?

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