The basics of fermentation
About this event
Fermented foods are big news now, and for good reason. Enjoyed for centuries by people from many cultures, not only do fermented foods pack a punch taste-wise but those who eat them report many health benefits.
Fermenting is also a great way of preserving gluts of home-grown produce. In this introductory session, Caroline Whiteman will share her favourite fermentation techniques and pass on all the know-how you need to make your own fermented foods at home.
You will work with ingredients that have already begun the fermentation process as well as starting new ferments to take home, including fermented seasonal vegetables, sauerkraut and kimchi.
Find out more about Caroline and the other cooks who teach in the Community Kitchen.
Tickets for this event are £45 per person, we have a limited number of tickets available at a concession rate of £35 for those who are in receipt of a means-tested benefit, as well as full-time students (use the drop-down to choose this option when purchasing your ticket). Price includes VAT.
