Fermenting Food Workshop


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 of Chinese cabbage, spring onions, ginger, white radish, salt and chilli. You'll learn the techniques on making, storing and using this lovely accompaniment. At the end of the session you’ll get to take this home with you. 
Your tutor for the session will cover the basics of making Yoghurt, Skyr and venture into the field of fermented drinks like Komboucha where you'll learn all about SCOBYS (Simbyotic Culture of Bacteria and Yeast) and how these interact with each other to ferment some really interesting and gut friendly drinks which have been in use for centuries by different cultures around the world. 
Kevan will talk you through the process of making Water and Milk Kefir. You'll have the opportunity to taste these too. 
You'll also get to taste samples of fermented food throughout the course to build your knowledge and understanding of this fascinating process. Your tutor will be on hand to guide you and answer your questions throughout the workshop. At the end of the session you'll have the opportunity to purchase some materials and ingredients, so you can continue your lacto-fermenting at home.


At the end of the day's workshop you'll leave with a jar of sauerkraut, Kim chi and more importantly the knowledge and understanding to ferment your own food and drink.
If you would like to secure your place on this workshop you can BOOK HERE

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