Lacto-fermentation: making sauerkraut and cultured pickles
Denmark Farm Conservation Centre
Date/Time Date(s) - 25 Sep 2013 11:00 AM - 2:00 PM
Tutor: Annie Levy
Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of "wild fermentation," as we transform local, seasonal gluts into delicious treats with global flavours. Preserving this way increases nutrition, heals digestion, expands culinary possibility and is the lost art awaiting knowledge in a sustainable, low-carbon cuisine.
We will discuss, question, taste samples then begin our own fermentation journeys, bringing home our creations to nurture. Participants will be able to make sauerkraut and creative pickles and vinegars from whatever is on hand in our kitchens and imaginations.
Please bring a not-so-small glass jar, a vegetable you love and a herb or a spice. A chopping board and sharp knife could also be useful. We will be eating a shared lunch with a selection of ferments from Annie. Please do bring either a packed lunch just for yourself or if you like bring something to share with everyone which will make the ferments less bracing (as they are SOUR indeed).
Fee: £30 (£25 early bird bookings)