Pickling and Fermenting
Date: Thursday November 11th Time: 10am-5pm
Duration: 7 Hours
Fermenting is a fun, simple and tasty way to preserve food. The fermenting process helps to increase the volume of good bacteria in a food which, when consumed, can have benefits such as a healthy gut and a boosted immune system. Many day to day products are fermented and include Kefir, Tempeh, Miso, as well as everyday staples we take for granted that are made using different fermentation processes such as wine, tea, cheese, bread and chocolate.
Pickling is another way of preserving food and extending its shelf life by immersing in vinegar or brine. It is an excellent way of preserving seasonal produce to get delicious and tangy flavours all year round.
Included in the course:
Coffee and pastries on arrival
Expert tuition throughout
Lunch with wine and soft drinks and will include, confit of duck with pickles, and sour dough bread, and raspberry and chia fermented pudding
On this course you will learn to make:
- Pickled daikon and radishes
- Sauerkraut and Choucroute
- Pickled vegetables, red onions, baby carrots and kohlrabi
- Preserved lemons