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Classes & Workshops
Food & Drink
In this intro to lactic fermentation class, you’ll learn all about this traditional style of vegetable fermentation. We’ll define fermentation, wild fermentation, and lactic fermentation specifically, as well as the health benefits fermented foods bring to your diet.
Detailed description:During the core part of our course we will apply theory to practice, making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start off with a standard sauerkraut, a great segway into lactic fermentation. Then we’ll delve into the wonders of kimchi, and finally finish off with preserved lemons. You’ll get to take these three ferments home and care for them as they bubble and ferment away, following our careful instructions.
Throughout the course we’ll provide you with alternative tips and recipe inspiration for you to tailor your practice to your personal environment and taste. We’ll also encourage you to use your senses in order to develop your “fermentation intuition”, helping you to master any recipes you come across.
Course includes a selection of fermented snacks midway through.
Hi! I'm Simon, I run an independent organisation dedicated to promoting the small-scale production of "real" fermented food and drink.
In 2014 we began to share experience and knowledge of fermenting and began to run lactic fermentation classes and gradually added further courses such as Kombucha, Soft Fermented Drinks, Cultured Condiments and Dairy Ferments. In 2017 we took part in an episode of the BBC programme, "Trust Me, I'm a Doctor", where we not only gave Michael Mosley his first taste of sauerkraut but taught him how to make it. Our kefir, sauerkraut, kimchi, kombucha and cottage cheese were tested against commercial varieties by Dr Paul Cotter from the Teagasc Research Centre in Cork and scientists at the University of Roehampton, who found that "There were some striking differences between the products. While the homemade foods and products made by traditional methods contained a wide array of bacteria, some of the commercial products contained barely any." We have taken part in numerous community events and festivals to promote fermentation and have worked in fermented product development for a number of high-profile companies.
This course usually takes place at the Hornbeam Community Cafe which is a peaceful and welcoming venue in Walthamstow and well connected by public transport.
Course Notes and Recipes PDFIngredients to make sauerkraut, kimchi and fermented lemons.3 glass jars(Kilner or Fido type are best but you can use any jar, between 350ml and 500ml, no bigger). We will have some basic jars if you do not have any.
Who can come
Adults
Activity level
just enough
Skill level
beginner
If you would like to book a private group please contact the host directly via private message
If you would like to request for alternative dates not currently showing in availability, please contact the host directly via private message
We will do be doing some tastings so do please let us know if you have any dietary requirements.
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