To Learn Something by Being Slow | Seasonal Pickling & Fermenting Workshop

以時間為柴火，慢慢地製作出個人的味道。

OBSCURA 新一期春夏季號雜誌以「To Learn Something by Being Slow」為題，以慢悠節奏，細味學習生活。我們與Slowood合辦了Seasonal Pickling & Fermenting Workshop，採用醃漬與發酵的方式，為新鮮蔬果加上天然的防腐劑，延長食物的生命，並轉化食物風味，酵素更可以增加營養攝取，是一種保存食物的神奇的魔法。導師將會講解醃漬與發酵的原理，並一起製作油漬蕃茄和德國酸菜，完成後等待數月便可食用。

工作坊會提供茶及小食，讓參加者一邊喝茶、一邊製作發酵及醃漬物，慢悠地度過一個周末下午。每一位參加者能獲贈OBSCURA最新的春夏號雜誌一本。

Features:

● Exploring the history of pickling and fermenting
● Making Tomato Confit and Sauerkraut
● Enjoying tea and snacks

Date: 13 July 2019, Saturday
Time: 14:00-16:00
Location: Slowood, The Hudson, 11 Davis Street, Sai Wan
Fee: $380 (Member could enjoy 10%off)
Capacity: 8
Language: English / Cantonese

Remarks:

● Participant Fee includes tutor fee, ingredient fee, glass storage jar, a cup of tea and snacks and one copy of Obscura Magazine S/S19 issue.
● No refunds will be made after enrollment, except when classes are cancelled by Obscura Magazine and Slowood.
● Obscura Magazine and Slowood reserve the right to make the final decision.