Introduction to Fermenting and Pickling
Sunday 23rd June 10:00am - 4:00pm
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.