There is a whole new world of flavour to explore with fermenting
Fermented foods have been around for thousands of years, every culture has their own. Sauerkraut, yoghurt, kefir, kimchi, kombucha. Methods have been handed down through the generations to keep these life affirming foods to the forefront of health.
Veggies are cheap and fermenting is a brilliant way to increase their nutritional value by a massive amount, as well as adding lots of gut healing probiotics.
The main issue with home fermenting is the fact that bacteria are involved! People are scared of bacteria and think they will poison themselves. We live in a world obsessed with sterilising everything, destroying bacteria good and bad, and we are paying the consequences with chronic disease of every kind on the increase. All illness starts in the gut, and the gut is home to trillions of bacteria & yeasts, most of them essential to our health.
Fermented foods like sauerkraut and kimchi are loaded with good bacteria of exactly the kind we need, lactobacillus, the sumo wrestlers of the bacterial world.
Believe me, you want these guys on your side, and loads of them, you want an army!
Fermented foods have been around for thousands of years, every culture has their own. Sauerkraut, yoghurt, kefir, kimchi, kombucha. Methods have been handed down through the generations to keep these life affirming foods to the forefront of health.
Veggies are cheap and fermenting is a brilliant way to increase their nutritional value by a massive amount, as well as adding lots of gut healing probiotics.
The main issue with home fermenting is the fact that bacteria are involved! People are scared of bacteria and think they will poison themselves. We live in a world obsessed with sterilising everything, destroying bacteria good and bad, and we are paying the consequences with chronic disease of every kind on the increase. All illness starts in the gut, and the gut is home to trillions of bacteria & yeasts, most of them essential to our health.
Fermented foods like sauerkraut and kimchi are loaded with good bacteria of exactly the kind we need, lactobacillus, the sumo wrestlers of the bacterial world.
Believe me, you want these guys on your side, and loads of them, you want an army!
This is a 3-hours hands-on fun workshop, with snacks, drinks, lots of information and tasting.
The workshop fee includes all ingredients and equipment.
WHAT WILL YOU LEARN?
How to ferment:
How to make your own :
Additionally :
Groups will be no larger than 4, so lots of opportunity to ask questions and get individual attention!
WHAT YOU WILL TAKE HOME?
- Veggies using the dry salt method
- Veggies using brining method
How to make your own :
- Seasonal sauerkraut and how to flavour it
- Kimchi, fermented garlic, red onion, carrot sticks
Additionally :
- How to incorporate Fermented veggies in your everyday meals
- Various types of salt and the equipment required
- Other uses for brine, think gut shots!
- Common problems and how to avoid them
Groups will be no larger than 4, so lots of opportunity to ask questions and get individual attention!
WHAT YOU WILL TAKE HOME?
- 1 jar of your own seasonal sauerkraut and a jar of brined veggies
- A PDF document with all my favourite recipes I've been trying during years
- The opportunity to join my private FB group where we share recipes, experiences and lots of tips!
PRICE
The cost: £65
WHERE
Glasgow Southside, Scotland
2020 DATES
(ALL 11:00 TO 14:00)
- WEDNESDAY 8TH JANUARY SOLD OUT
- FRIDAY 17TH JANUARY SOLD OUT
- WEDNESDAY 29TH JANUARY SOLD OUT
- FRIDAY 21ST FEBRUARY SOLD OUT
- THURSDAY 5TH MARCH SOLD OUT
- WEDNESDAY 25TH MARCH SOLD OUT
- THURSDAY 2ND APRIL SOLD OUT
- WEDNESDAY 15TH APRIL SOLD OUT
More dates coming soon - Subscribe to my newsletter to be the first to know
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