Lactic fermentation

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

An in-depth introduction into everything you need to know about lactic fermentation techniques. Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.
We ask participants to bring 3 glass jars and a carrier bag or other suitable bag (Kilner or Fido type jars are best but you can use any jar), as this helps us to keep the cost of the course down and encourages the re-use of old jars.

Medium size jars are usually best for most people. We will be making 300-400g recipes but you need to leave some head space between the jar contents and the lid, but not bigger than 500ml. Also you will probably want to use the jars after the initial batch to make your own ferments at home so you may want to buy jars big enough to suit you and your family needs. It is always better to have a jar that is too big rather than too small.
Please check link for booking and for alternative dates.


Leave a Reply

Your email address will not be published. Required fields are marked *