The Art of Fermentation
Dates: 14th & 21st September
Time: 5.30pm – 8.30pm
The earliest record of fermentation dates back as far as 6000 B.C.—and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut, yogurt and cheese, global cultures have crafted unique flavors and traditions around fermentation.
In this course, you will begin your own journey to fermenting.
Come along and make kimchi, sauerkraut, and preserved lemons. You will learn about the history of fermentation and the health benefits associated with it.
Everything you need will be provided including Kilner jars, food weights, and all ingredients.
For more information and to reserve a place, please contact Patricia on 02890 749 810 / firstname.lastname@example.org