Welcome to the third meeting of the Culture Club@IDEAS Hub! It is a group of enthusiasts who love food and experimenting with different cooking techniques. The first 2 meetings were all about kefirs. Easy and yummy stuff. Somehow it always turned into a breakfast club as sour bread dough was passed around. Mr Geoff Leeming does make a mean creme fraiche that goes well with the bread.
The third one on the 19th of August was slightly more adventurous! It really started out with the question of "How can we make salmon even tastier?" Also, prior to this one of the volunteers shared many pictures of his cured pork belly which led to an easy peasy 10 min demo on salmon curing!
2 parts sugar, 1 part kosher salt, lots of dill and szechuan pepper for that kick. Be very generous with your seasoning! Then wrap it tightly in 2 layers of plastic wrap. Leave it in the fridge for 2 days then wash it off. Ta-da! It'll be ready to eat with your bagels or on your salads.
A huge shoutout to Mr Jens Zietz for sharing his recipe with us! Looking forward to more sessions with different types of foods and fermentation techiques.