In this class you’ll learn the craft of fermentation; what it is, how it works, and why it works – and why it sometimes doesn’t work! We’ll look at its history and practice and discuss how you can incorporate it into your own cooking, covering key techniques like maceration, back-slopping and brine pickling as you make and taste various ferments with Thom. You’ll leave with a sauerkraut, a kimchi, and a salt pickle to ferment at home, as well as troubleshooting tips and techniques – and a whole new perspective on the way that you cook.
All ingredients are included for your pickles and ferments and a recipe pack to take home. You can bring your own sterilised jars (3 x 500ml) or they are available to purchase in advance online.
5 in stock