In this workshop, you’ll make litre jars of both kimchi and sauerkraut to takeaway. You will learn the basic principles of wild fermentation, the differencebetween pickling and fermenting, live and dead foods and find out what’sreally going on in that jar. You’ll find out how these foods can be good foryou, learn how to carry out the process safely, taste various different fermentsand there will be plenty of refreshments including soup and one of our famouskimcheese toasties. I’ll also be demonstrating some other fail-safe fermentingmethods.
The workshop fee includes all ingredients and equipment; a mason jar withSterilock lid and a clip-top jar, so you can compare different fermentationmethods. You’ll receive a copy of all recipes and safety tips and onlinesupport ever after.
What you need to bring: A sturdy bag or box to carry your ferments home in.If you have a favourite knife and / or pinny, bring those too.