Fermentation Workshop

In this two hour course you'll learn the basics of fermenting vegetables, drawing on fermenting traditions from around the world. At the end of the session you'll leave with a few jars of vegetables to ferment and consume at home, along with simple recipes that can be easily adapted to seasonally available produce. 

Topics covered will include:

- The basics of sauerkraut, kimchi and other ferments;

- How much salt to use;

- Experimenting with time and temperature;

- Fermentation vessels and where to find them;

- Safety tips. 

All ingredients and equipment will be provided - but feel free to bring any foraged or favourite veg and we'll do our best to incorporate it into the class. If you want to recycle your own containers, bring along two or three clean jars (mason, kilner or simple screw-top) in volumes of 250-500 ml.

The course will be held at the Myco farm in Platt Field Market Gardens, which will be under shelter, with a maximum group size of 10 people. This event is subject to our refund policy.