This class will be centred on seasonal vegetables, leaves, pulses and grains, and on lactic fermentation specifically, as well as the health benefits that fermented foods bring to your diet.
During the core part of this course, we will be making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start with a standard sauerkraut, delve into the wonders of kimchi, and finish with preserved lemons and quick pickles. Vicky will also make two salads and a dip.
You’ll get to take the ferments home and care for them as they bubble and ferment away! Throughout the course, we’ll provide you with alternative tips and recipe inspiration so you can tailor your new skills to your personal environment and taste.
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.
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-session break for refreshments and a chance to talk over progress with others. All refreshments are included.
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.
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
