About the Workshop

Fermentation can seem scary and alien, but it’s actually our oldest tool to make food last longer, taste better, and become safer and healthier!

Our aim is to give you the skills and knowledge to confidently create your own fermented foods and beverages, full of gut-healthy vitality, flavour, colour and at a fraction of the cost of store bought versions.

This workshop is a hands-on exploration of the microbial world of fermentation. We’ll be delving into the ancient practise of lacto-fermentating vegetables and brewing probiotic tonic beverages.

Who is the course for?

Course highlights

A living lunch

Experience the weird and wonderful colours, flavours, smells, fizzes and crunches of fermentation. There will be an array of fermented foods and beverages made here at the community, on offer for lunch. Not just as a nutritious meal but also to provide inspiration for further fermentation experiments of your own.

Hands on

We’ll be heading onto the land to pick ingredients and combine these with store bought ones. Chopping, weighing, salting and packing jars and bottles so that you can take home the following ferments:

• • Sauerkraut & Kimchi: You’ll gain the key techniques behind both of these tasty lactic acid fermentations.
• • Water Kefir & Ginger Bug: You’ll learn the principles of keeping a living starter culture for these fizzy and flavourful drinks.

Confidence and safety

You’ll get exact recipes to follow but also the confidence to experiment and get creative with fermentation. You’ll learn how to keep your ferments free of contamination and how to safely carbonate your beverages

Science in Action

We’ll be demystify the invisible work of Lactobacillus and yeasts in the symbiotic dance of the SCOBY and learn how to create perfect environments for your ferments to thrive