Fermentation Made Easy at The Kitchen Garden
13th June - Spaces Available - Kimchi, Milk Kefir, Ginger bug, ginger beer, elderflower champagne, tepache
24th June - Spaces Available - Kombucha, Sauerkraut, preserved lemons
4th July - Spaces Available - Beet kvass, brine ferments, Villi and Matsoni yoghurt
Fermentation has existed as a method of food preservation and a way to create drinks for thousands of years. So many fermented products are familiar to us such as bread, miso, yogurt, tofu, sauerkraut, cheese, sour cream, beer, wine, salami and vinegar but they are now enjoying a renaissance for two main reasons. Firstly, people are discovering the wild and invigorating spectrum of flavours that are produced when natural and traditional fermenting methods are used without the use of additives and pasteurisation. Secondly, live cultured food provide a huge amount of beneficial bacteria which helps support our microbiome and our gut health. Indeed live fermented foods can provide not only a great source of probiotics but also a rich source of prebiotics. There has not been a better time to rediscover the skill of wild fermentation and take part in this voyage of discovery!
A series of 3 courses will offer an in-depth introduction into everything you need to know about fermentation techniques to create a range of probiotic, live cultured food and drinks such as kimchi, milk kefir, kombucha, sauerkraut, viili joghurt, beet kvass, tepache and more. At the end of each session you will have ferments to take home as well as recipes and the knowledge to experiment further. The sessions can be attended singly or at a discounted rate for three sessions.
Beginners and refreshers welcome!
Book your place call Rae on 07949 396589 or email firstname.lastname@example.org for more details