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.
– 1L/2L jar – sterilized beforehand
– Chopping board
– Sharp knife
– Mixing bowl
– Kitchen scale
– Mallet or potato masher
– 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.