Introduction to Lacto-fermentation
Join us on this 3 hour course to explore the world of lacto-fermentation.
Course Description
During this 3 hour workshop we will explore the wonderful world of lacto-fermentation; how it is used to preserve food and the potential health benefits it can bring. We are teaming up with Kev Palmer of Fire, Ferment, Smoke who has been using lacto-fermentation as a way of preserving foods for over 30 years. Using the knowledge gained over that period, he has been running successful fermentation courses for over 6 years.
Subjects Covered
Discuss: a wide variety of different types of fermented foods including yoghurt, kefir, kvass, pickles etc.
Focus: of the workshop will be on making sauerkraut, kimchi & kombucha .
Sauerkraut: you will be guided through the process, using commonly accessible foods, to create tasty sauerkraut which can be a rich source of probiotics and vitamins .
Kimchi: you will be guided through making this Korean classic which is also rich in probiotics.
Kombucha: again you will be guided through the process of producing this fermented, slightly effervescent healthy drink.
Take home: what you make; so not only learn but take some away with you too.
Notes:
Any recipes used on the day will be available for you to take home and use again and again.
Bring some clean glass jars with you, 330ml to 500ml with a twist seal top are ideal, a bit like the bolognaise sauce or jam jars you get from supermarkets, or clip lock Kilner type. We will have some jars available at a nominal cost.
We will provide hot drinks throughout the session, you will just need to bring a mug.
The course is being held in a woodland environment so suitable outdoor clothing & footwear are recommended.
Sealed jars of kimchi and sauerkraut.
Sealed jars of kimchi and sauerkraut, you can use all sorts of jars as long as they have a good seal.
Lots of tasty food :-)
Course Details
Location: Peak District
Course Length: 3 Hours
Start/End: 09:30-12:30 or 1.30 to 4.30
Max Course Size: 10
Price: £35
Course Dates
Click on the date to book your space:
