We invite you to join us in preparing your own fermented food and drinks. You will learn you how to make a range of products and how to look after them when you take them home.
On this course we will demonstrate how to make Kimchi, different styles of Sauerkraut, Kombucha and Tepache. You will also prepare your own ferments and create some canapés or snacks to enjoy as a group at the end of the day.
Fermentation was traditionally a method of storing food but is also commonly used in food production, coffee, wine and chocolate, three of the most consumed products in the world are all fermented during production. Fermentation is also widely recognised for the health benefits associated with the good gut bacteria Lacto Bacillus which is naturally produced during the fermentation process.
Introducing fermented foods into your diet opens up a whole new range of textures, flavours and health benefits. It’s fun, healthy and tasty.
Our learning style is very relaxed and informal, so you will have fun, whilst learning new skills and produce something to take home and share. Our preferred method of teaching is to demonstrate and then assist you to practice that task with as much or as little support as you require.
Schedule of the day
Introduction overview of the day
Demonstrate Kimchi and Sauerkraut preparation followed by practical tasks for guests
Complete recipes and demonstrate storage and after care. Practical tasks with guests
Practical tasks for guests, create a range of canapes and snacks for a late lunch. These may include:
Recap day, depart until next time
We design our courses to be fully inclusive and will make every effort to make them available to all. If you have a disability or a require support to take part in our courses please let us know in advance so we can ensure your experience is maximised.
Please let us know about any dietary requirements when you book this course. We will aim to accommodate.
”I attended the Fermented Food course today. It was inspiring, fun and the food was absolutely delicious. Thanks Colin for a great afternoon.” S Barker, Facebook