Fermented Vegetables Masterclass July 7th

Learn how to create delicious, nutritious ferments like sauerkraut, kimchi and brine pickles.

Sunday July 7th
10 - 12.30
At the Cultured deli, 27 Mill Street, Bideford

Fermentation is one of the oldest ways of preserving food and common in many cultures around the world. More recently we have discovered that fermented foods like sauerkraut and kimchi, offer a healthy and natural way of incorporating gut-loving beneficial bacteria into your diet. A happy and healthy gut helps to support your immune system, your digestive system and your mental health.

In this workshop you’ll be exploring how to make tasty, tangy fermented vegetables in your own home using the ancient art of lacto-fermentation.

The ‘lacto’ part has nothing to do with milk; the term refers to a specific species of bacteria, namely Lactobacillus which have the ability to convert sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation enhances the nutritive value of the food, and many enzymes and probiotics are created. You’ll learn how to do this safely and successfully at home.

We’ll be making two vegetable ferments using two different lacto fermentation processes – the ‘kraut’ method where we use salt to extract the juices from our vegetables and then ferment them in this salty juice. This is the method I use to make my delicious kimchi and sauerkrauts.

We’ll also make a brine ferment where we ferment the vegetables in salty water. Vegetables, herbs and spices will be provided for you to create your own unique ferments.

There will also be a selection of fermented vegetables for you to try.

You’ll leave with two ferments to nurture at home and the skills to successfully ferment any vegetable.

This workshop is the one for you if you'd like to learn the fundamentals of fermenting vegetables. It's also great if you have tried fermenting but would like to brush up on your skills and knowledge and ferment with more confidence.

You will need to bring:

• A large sharp kitchen knife and a smaller kitchen knife
• A bag to carry your ferments home in
• Two x 1 litre jars - screw tops or Kilner style jars
• Please feel free to bring veggies/herbs from your garden or allotment if you’d like to use those

CANCELLATION POLICY - * Please read before booking *
Stuff happens, so if you are unable to attend, please do let me know as soon as possible. I try to be flexible but, as a small business, last minute cancellations cause problems and headaches because it's almost impossible to fill places at the last minute.

So please note when booking, that the following cancellation, refund and transfer fees apply.

• if you give me 4 weeks notice or more I can offer a full refund or transfer to an alternative date free of charge..
• If you give me 3 week’s notice, there is no refund, however, I can offer a transfer of date to a different workshop with a £7 admin fee.
• If you cancel within 14 days or less before the date of the workshop: Regrettably no refund or transfer of dates is possible.

Full refunds and alternative dates will be offered if, for any reason, we have to cancel the workshop.