In this session, Chef Sarah, founder of Copper + Cloves and a passionate plant-based health coach, will guide us step by step through the process of crafting a truly delicious salad. Grounded in her belief that healthy plant-based food needs to be both satisfying and full of flavour to be sustainable, this workshop focuses on creating the kind of salad people genuinely enjoy eating.
The fermentation session, led by Chef Titiksa, offers a gentle introduction to the basics of fermentation, including how it differs from pickling and a simple understanding of lacto-fermentation, before moving into hands-on making. Each participant will create their own ferment by choosing from seasonal vegetables, spices, and herbs, and learning how to bring it together in a jar to take home and continue fermenting in their own time.
In between, we will gather for a shared lunch, a thoughtfully prepared spread that brings these ideas to life. Expect salads, a toastie, a drink, and dessert, each drawing on the techniques, flavours, and elements explored through salad-making and fermentation.
What's included
- A demo on making and tasting interesting salads
- Fermentation workshop with a DIY jar to take home
- A lunch spread
What's not
Where it is
Address : the Studio by Copper + Cloves, 4th Floor, 167, 2nd Stage, 2nd Cross, Shankarnag Rd, Stage 2, Domlur, Bengaluru, Karnataka 560071, India
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