Winter Wellness: Kimchi, Kraut and More

In this practical workshop introducing the world of lactic fermentation, you’ll learn all about this traditional style of vegetable fermentation including the core principles to ferment safely and effectively as well as making your own ferments.

We’ll define the difference between fermentation and other forms of food preservation such as pickling in vinegar. We will talk about the health benefits fermented foods can bring to your diet. Throughout the workshop we’ll provide you with practical tips and recipe inspiration to make fermentation easy to manage and enjoyable. The workshop will also include a tasting of a selection of lactic-fermented foods for inspiration.

Together we will apply theory to practice, making three different styles of lactic ferments:

• Our fermentation journey will begin in Eastern Europe where we will make a festive-spiced sauerkraut. This is a great introduction into the dry-salting method of lactic fermentation. We will explain how this method can be used to make a variety of sauerkrauts.
• Then it's off to Korea where we will delve into the wonders of kimchi, there are hundreds of varieties but we will make Baechu Kimchi, the most commonly known variety, but explain how the method can be used to make other varieties.
• Our last stop on the journey will be Morroco to make preserved lemons.

You will have three things to take home to ferment, as well as inspiration of how to carry on your journey into fermentation. 

We ask participants to bring 3 glass jars and a carrier bag or other suitable bag (Kilner or Fido type jars are best but you can use any jar), as this helps us to keep the cost of the course down and encourages the re-use of old jars. 

Medium size jars are usually best for most people. We will be making 300-400g recipes but you need to leave some head space between the jar contents and the lid,  but not bigger than 500ml. Also you will probably want to use the jars after the initial batch to make your own ferments at home so you may want to buy jars big enough to suit you and your family needs. It is always better to have a jar that is too big rather than too small.

Cancellations
We appreciate that there will be circumstances whereby you will need to cancel your course or change the date. Given two or more weeks notice we are happy to offer a full refund. For cancellations within two weeks of the class date a full refund will be offered if we can refill your booking or 50% refund if not. If the notice is given 1 week before the course, the refund is at the discretion of The Fermentarium. We are unable to refund cancellations with less than 24 hours notice of the start of the class.