Details
Date:

October 24

Time:

11:00 - 12:30

Click to Register: https://www.eventbrite.co.uk/e/introduction-to-fermenting-foods-tickets-122559957131
Organizer

Urban Growth Learning Gardens

Website: https://www.eventbrite.co.uk/o/urban-growth-learning-gardens-9835383098
In the midst of “making the most” of what we have this year, fermenting is a humble offering to ourselves and our world.

INTRODUCTION TO FERMENTING FOODS

In this workshop, you will learn the basics of fermentation. Welcoming the seasonal shift, we will explore this preservation process with a slow cook-along together! The process is a nurturing one, you will use your hands to create and tend to the live ferment over a few days, before putting it into your fridge.

With the base that you learn in this workshop, you’ll be able to create many ferments of your own – the varieties are truly endless.

A low-cost, no-waste process, it is a collective homage to our elders who knew the necessities of preservation.

What’s needed?

– 1L/2L jar – sterilized beforehand

– Chopping board

– Sharp knife

– Mixing bowl

– Kitchen scale

– Mallet or potato masher

Ingredients

– ½ a white cabbage or red cabbage (for the brilliant colour!)

– ½ cauliflower

– ½ scotch bonnet pepper (optional)

– 1 large carrot

– 2 spring onions

– 1 tbsp. turmeric fresh or powdered

– 1 tbsp. ginger fresh or powdered

– 1 tsp. yellow mustard seeds and ½ tsp. nigella seeds (recommended)

– sea salt – 3% of the weight of all ingredients

PDF for participants afterwards:

+ Recipe from the workshop and further reading links for fermentation history.

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