If you are interested in your gut health and want to make some probiotic food and drinks yourself, perhaps with produce from your own garden or your local farmers market, this course is the perfect start. Master fermentistas Gaby and Hans will explain how fermentation works and introduce you to the most wonderful communities of lactic acid bacteria and yeast.
They will demonstrate the various ferments: Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (fermented dairy drink), Water Kefir and Rejuvlac (fermented grains).You will have the unique opportunity to taste them all. In a practical session you will make your own kim-chee to take home (see list of utensils and ingredients to bring along). There will also be a sauerkraut making demonstration and recipes how to use sauerkraut.
Gaby and Hans will give you tried and tested recipes that work and will show you the basic equipment needed. You will leave inspired, infected and confident to start life as a newly promoted Fermentista!
For the practical Kim-chee making session participants need to bring the following:
- a 1.5 to 2 litre kilner or glass jar with lid
- a kitchen knife
- an apron
and the following ingredients (we will supply the spices):
- Chinese cabbage or Savoy cabbage or white cabbage
- 3 medium carrots
- 1 cucumber
- 1 bunches of scallions
- 1 apple
- 2 small oranges
- 2-3 cloves of garlic
(if you can get organic produce that would be preferable)
This class starts in: