Fermented and Cultured Foods: An Introduction

80.00

“Fermentation” is the new buzz word in food circles. This course puts it into practice.

Date: Saturday 23rd February
Time: 10am - 4pm (including lunch)
Tutor: Hans and Gabi Wieland
Skill Level: None
Material Required: 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)

5 in stock

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