Start fermenting with Bore Place chef, Natalie Harris
Learn how to preserve your veggies and create naturally lacto-fermented, gut-health-boosting ferments at home.
Lacto-fermented vegetables are found around the globe, and are renowned for being nutrient-packed, rich in probiotics and immune system-boosting. This workshop will provide you with the skills you need to make these nutritious foods at home!
In this workshop you will create sauerkraut, a fermented cabbage and national dish of Germany, and kimchi, a traditional Korean side dish of fermented vegetables.
The workshop begins with a guided walk to visit our organic Market Garden, where you’ll pick fresh herbs (subject to availability) to incorporate into your recipes. Then it’s back to the kitchen, where you’ll be guided step-by-step through preparing and creating your own fermented foods. By the end of the masterclass, you’ll take home with two jars of your own ferments to continue developing in your kitchen. You’ll also leave with the knowledge, practical skills and confidence to keep experimenting with fermentation at home.
This fully plant-based workshop is ideal for anyone interested in incorporating more fermented foods into their diet, and would make a fun date, or an interesting gift for someone who loves trying something new.
What’s included in the workshop:
- Fresh organic produce to create your fermented foods
- A welcome gut-healthy kefir shot (optional)
- Kimchi and sauerkraut tasters to sample the recipes you'll be creating
- Recipe cards for everything you make
What to wear and bring:
- Please bring 2x 1 litre, wide-mouth clip-top jars (e.g. Kilner), and a sharp knife (wrapped for transport)
- Bring boots or wellies for the walk to the market garden as it can be muddy!
- Wear kitchen appropriate clothing, no trailing sleeves etc
- Please wear closed-toed shoes suitable for the kitchen
- If you have long hair, please bring a hair tie/cover
About Natalie Harris
Natalie has 15 years' experience as a chef, and is a massive foodie! Her experience in a diverse range of kitchens as well as hosting her own supper clubs and pop-up events, has given her a unique insight into the world of food. Her commitment to sustainable and local food has led her to Bore Place, where her drive to create delicious, seasonal menus all comes together.
Allergen notice: this cooking workshop is taking place in our kitchen where a variety of foods containing allergens are prepared. Our kitchen is aware of the 14 major allergens (celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)). We cannot guarantee the items produced will not contain these. Please contact before booking if you have any questions.
We want our events to be accessible for all – please let us know if you require any additional information or adjustments and we will do our best to accommodate you. We offer free tickets to essential companions – please use the ‘Any Special Requirements’ box at checkout to let us know if you would like to book one. You can also contact us on hello@boreplace.org or 01732 463255 to chat about your requirements.
Please note tickets are non-refundable and non-transferable to another event. If you are unable to attend, you are welcome to transfer your ticket to someone else (please let us know the name and email address of the attendee), otherwise your ticket fee will be considered a donation to the Commonwork Trust.