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Fermentation has been around for centuries, and it has certainly been making a comeback these past few years. However, it can sometimes seem a bit daunting and there is a common misconception that making ferments from scratch should be limited to seasoned fermenters and experienced chefs.
This workshop aims to make fermentation accessible to all, so that you can confidently start your own projects at home. We’ll cover the basics of lacto-fermentation, learn about health & safety measures, and end with a little tasting session exploring various ferments made with local or foraged produce.
You will make and take home your own unique jar of sauerkraut, and get to experiment with different flavours using herbs and seeds (foraged or grown on-site). You will also receive an information booklet with all the information you need to start your own lacto-ferments at home.
Fermentation is a healthy and creative way to add more veg into your diet. It is also a fantastic way to capture seasonal flavours.
About the Teacher
Diane is a classically-trained pastry chef, now making sourdough bread at Fika+ (Chester), and working on the field at Cheshire Market Gardens. Passionate about sustainability, she makes a point of using locally-grown produce as much as possible, often turning to foraging & fermenting to minimise waste and use ingredients to their full potential.
Follow Diane @vegartemis
