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Fermentation fundamentals (including kombucha, pickles & preserves)

For millennia, cultures have fermented foods to preserve them but most of us seem to have forgotten how to do this at home. This class will dispel your fears and get you confidently making your own fermented food and drinks at home. This magnificent class also covers preserving and pickling too. It is an incredible class not to be missed. 

Fermented and cultured foods are nutritional powerhouses that can be easily prepared ahead and consumed in small quantities every day to help keep you and your family happy and healthy. 

Ever pondered about SCOBY (or wondering what a SCOBY is in the first place?). Come on by to learn tips, tricks and techniques for making your best.

Caroline Gray will guide you through some fundamental fermentation processes & in this class, you will master :

  • Creamy yoghurt & labne - mastering some wonderful flavour infusions such as saffron and vanilla bean (sweet) as well as pomegranate and orange zest (sweet) and horseradish and dill (savoury).
  • red cabbage sauerkraut
  • Smoky picked cucumbers 
  • Kim chi
  • kombucha & SCOBY
  • pickled fennel
  • super easy cold pickled beetroot and cabbage
  • Take homes: Sauerkraut, pickled cucumbers, pickled fennel. 

Plus a smokingly good Rueben sandwich to enjoy in class using in-class sauerkraut and cucumbers. 

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