MARKET PLACE of FERMENTATION
AUGORA... all about FERMENTATION
Food tastes good, if all types of flavour are present.
Sweet, sour, salty, bitter, astringent and umami.
Fermentation is about setting these components free.
In our shop in Mariahilf, Stumpergasse 1A, we combine a restaurant with take-away, bar, grocery, production facility and a training center... all spinning around microbes, bacteria and yeast.
We are on vacation.
We'll be back on August 24th!
EATING FERMENTED FOOD
Fermented vegetables, kimchis, meat matured with koji, salt lemons in vermouth, tempeh with hot sauces ... and lots of umami.
Starting at noon, we offer 2 dishes every day, one of which is meat / fish or vegetarian / vegan. With ferments as the dominating ingredient.
In the evening we expand our offering with finest charcuterie, wonderful raw milk cheeses, fermented vegetables, sourdough bread, burgers with beef garum and and lots of umami magic.
BUYING FERMENTED FOOD
In our fermentation marketplace at Stumpergasse 1A, Vienna we offer a wide range of selected fermented foods.
What they all have in common is that they are unpasteurized and therefore full of life.
Various kimchis meet raw milk cheese, fermented drinks such as kombucha and ginger beer, along with the best natural wine and sour beer. Kitchen helpers such as umami pastes & liquids, garum and black garlic, mustard caviar and fermented pepper ensure the right seasoning. And then of course ... vanilla, cocoa, tea and coffee.
... actually everything that is good.
A COMPLEX EXPRESSION OF NATURE
DO IT YOURSELF
WORKSHOPS/CLASSES & LITERTURE
Fermentation is organic, chaotic, but never haphazard.
They are the complex, yet delicious expression of nature, removed from our urge to comprehend everything rationally.
Fermentation is the art of keeping bacteria in check by only allowing "the good ones" to make the match.
Maintaining all valuable bacteria, vitamins & nutrients is what we are striving for. Therefore we use salt, spores, yeast and funghi, the best organic produce and the balance between time and temperature.
While 80 years ago the use of all parts of a plant or animal was a necessity relevant to all. Nowadays sustainability seems to be a topic of a few.
It is easy to use excess vegetables, bread, leftovers from wine and beer and make a delicious ferment out of it.
We will show you how...