Ferment , Pickle, Dry book launch/Cultivate WF festival

PLEASE NOTE: This workshop is taught by others (not Sandor).

The Fermentarium presents a journey into the world of fermentation. Plenty of tastings and a wild fermentation bar to mark the launch of their new book ‘Ferment, Pickle, Dry – Ancient Methods, Modern Meals’ as part of the Cultivate Waltham Forest festival.
This book includes sourdough recipes, dairy ferments including milk kefir, yoghurt and labneh, lactic ferments such as sauerkraut, kimchi and nukadoko, bean ferments such as tempeh and fermented hummus and soft fermented drinks such as kombucha, water kefir and ginger beer. It also reveals a wide selection of meal recipes that use different fermented ingredients. On top of that there is an exploration of pickling and drying techniques with accompanying recipes. The book is a great journey of exploration and we are sure you will find lots to create and inspiration for further fermenting adventures.
Gnome House, Blackhorse Lane, Walthamstow from 3pm – 8pm

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