Fermented foods have existed for thousands of years and are a delicious way to add pro-biotics to your diet. These foods are easy to prepare at home, only requiring patience while the fermentation process allows the flavours and good bacteria to develop.
In this workshop you will learn everything you need to know to confidently make both European-type sauerkraut and Korean-style kimchi. You’ll take home a jar of each to ferment at home.
We’ll look at different ingredients and flavours that can be added to these two pickles, and techniques to use up leftovers and avoid food waste, while ensuring your pickles are safe and healthy to eat.
All ingredients included in course fee, but please bring two large clean glass jars (500ml+) with their tight fitting lids, your apron, a couple of teatowels and a sharp knife.
Suitable for vegetarians and vegans
By the end of the course, you’ll be able to:
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".