Fermentation for the Nation

About

10am – 4pm on both Sunday 12 and Sunday 19 February 2023

Over two consecutive Sundays, we'll delve into the world of fermentation with the week between sessions allowing for fermentation time. The classes will be a mixture of hands-on cooking and demonstrations, with lots of tips, talking and tasting.

Over the course, we will be looking at ways to ferment nearly every foodstuff: grains, vegetables, dairy, beans and pulses and more, using everything from naturally occurring airborne yeasts and bacteria to SCOBYs – symbiotic cultures of bacteria and yeasts. You will be taking away the fruits of your labour – bread, sauerkraut, kefir and more!

ON THIS COURSE YOU WILL
Make a variety of fermented items to take home, including:

- Probiotic Drinks: Make kombucha & milk or water kefir + a ginger/ turmeric root beer demonstration & sample other ferments.
- Cacao: Make raw chocolate & superfood truffles + a raw vegan ice cream demonstration & sample other ferments.
- Fermented Vegetables: Make sauerkraut & kimchi + a sprouted seeds/ microgreens demonstration & sample other ferments.
- Sourdough: Make a rye loaf & sweet spelt buns + a crumpet demonstration as well as sampling other ferments.