In this two hour course you'll learn the basics of fermenting vegetables, drawing on fermenting traditions from around the world.
At the end of the session you'll leave with a few jars of vegetables to ferment and consume at home, along with simple recipes that can be easily adapted to seasonally available produce.
Topics covered will include: - The basics of sauerkraut, kimchi and other ferments; - How much salt to use; - Experimenting with time and temperature; - Fermentation vessels and where to find them; - Safety tips.
All ingredients and equipment will be provided - but feel free to bring any foraged or favourite veg and we'll do our best to incorporate it into the class. If you want to recycle your own containers, bring along two or three clean jars (mason, kilner or simple screw-top) in volumes of 250-500 ml.
The course will be hosted by Jon (@betterlivingthroughbiology on IG), who is a microbiologist and fermentation revivalist. Jon works on a range of projects that harness various microbiological processes in both the home and garden, including food and drink fermentation, home baking, edible mushroom cultivation and composting.
The course will be held in The Frog house, which will be under shelter, with a maximum group size of nine people.
