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Showing posts from April, 2018

Fermenting Food Workshop

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Have you ever wondered how food ferments? I'm constantly enthralled by the action of bacteria, yeast and moulds. While some of these organisms can give us problems by causing food to spoil, some can benefit us in surprising ways.  I was recently hosting a sausage making workshop at coldsmoking HQ and I met up with a guy called Kevan who had a keen interest in fermenting, bushcraft and outdoor cooking. One thing led to another and he is now hosting a fermenting food workshop at the cookery school.  On this hands-on workshop led by a former pathology graduate Kevan Palmer, you'll learn the fascinating art of lacto-fermentation. He has years of experience with fermented food and bush craft. He will teach you the theory behind this process and the importance and benefits from maintaining a healthy gut. You'll learn how to create Sauerkraut, making a batch to take home and ferment for yourself. You'll be taught how to make Kim chi, making Pa Kim chi, a punchy blend

Vegetarian Food Smoking Course - Isn't it about time?

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Food smoking has for many aficionados focussed heavily on MEAT. Whilst there's nothing inherently wrong with that, there's a lot more to food smoking than just meat! Over the past ten years I've experienced a wide variety of vegetables that have benefited from a dose of smoke.  So, if the idea of smoking a vast array of different vegetables, nuts and cheese we are hosting our first Vegetarian Food Smoking Course here at Coldsmoking HQ. If you'd like to know more check out the course detail on our website .