Discover the art of fermentation in this hands-on workshop with Vicky, exploring how to transform everyday ingredients into delicious, flavourful ferments to enjoy at home.
The day will focus on lactic fermentation, using seasonal vegetables and other ingredients, alongside an introduction to kombucha. You’ll learn about the principles behind fermentation, how to get started safely and effectively, and the potential health benefits of including fermented foods in your diet.
During the workshop, you’ll explore three different styles of lactic ferments, starting with a classic sauerkraut, delving into the vibrant flavours of kimchi, and discovering how to make preserved lemons and quick pickles. You’ll also learn about kombucha, the naturally fermented tea, and how to prepare and care for it at home.
Throughout the day, Vicky will share practical tips, recipe ideas and suggestions for experimenting with different ingredients and flavours. You’ll learn how to adapt the techniques to suit your own tastes and kitchen, opening up plenty of possibilities for future fermentation projects.
You’ll take your own ferments home to continue bubbling away, along with the knowledge and confidence to keep experimenting long after the workshop has finished.
Whether you’re completely new to fermentation or keen to expand your repertoire, this is a great opportunity to explore a fascinating traditional craft and discover new flavours for your kitchen.
What to expect
Time at ArtisOn is designed to take you away from it all and provide the environment, the time and the guidance you need to create. You can expect a warm welcome, skilled and friendly tutors plus the chance to meet like-minded people keen to share ideas and experiences. You can even leave us to clear up the mess! There will usually be two workshops going on and we encourage everyone to mingle and be nosey about what the other workshop is up to.
Arrive in time to meet other participants over a cup of tea or coffee and biscuits before beginning your session at the appointed time. There will be a mid-morning break for refreshments and a chance to talk over progress with others. Lunch is usually around 12:45 for about 45 mins – you can expect a homemade 2 course lunch. The main course will be delicious but don’t overdo it as the puds are usually worth waiting for! There will be a further afternoon break with the most wonderful cakes from Roots & Fruits Home Bakery, a North Yorkshire micro-bakery producing handmade bread and cakes. All food and refreshments are included in the price of the workshop.
Finish time is given as a target – there are occasions when the session may overrun so do let us know if you need to be away promptly.
We aim for your day to be a real treat… of course you could always learn a new skill in a shed or a draughty village hall with a curly sandwich, but we want you to have more fun than that! So we make it a day being looked after, with good food, good company and great inspiration!
What you’ll need to bring with you
Vicky asks participants to bring 3 sterilised, medium size glass jars with lids. This helps to keep the cost of the materials charge down and encourages the re-use of old jars. It would also b handy to bring a kitchen apron.
