Introduction to Fermenting and Pickling

Sunday 23rd June 10:00am - 4:00pm

Adult tickets: £75.00

What is the difference?

Fermentation is an ancient method of food preservation which many believe has health-promoting benefits for the gut and overall wellness. Pickling is an alternative form of food preservation using vinegar.

Led by professional chef and plant-based vegan Joanna Owens from The Organic Cakery at Bore Place, this course will be a hands-on introduction to pickling and, specifically, fermenting. You will use (where possible) vegetables that have been grown in our market gardens and you will harvest some vegetables yourselves for a true farm to table experience!

During the day, you will learn to make:

  • Korean kimchi
  • Fresh vegetable sauerkraut
  • Pickles and chutneys

 You will also take home information sheets and recipes.

The course includes tea, coffee and lunch including fermented bread (sourdough), a seasonal soup made with vegetables grown onsite, and a superfood pro-biotic salad.

Class sizes are small to ensure all participants can recieve 1-to-1 support.

This event is fully booked

We might still be able to get you on to the course. Please contact our Office and Events Coordinator, Becky Baldock on 01732 463255 or Becky.Baldock@boreplace.org to find out more.

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