FFS (Ferment Four Staples) Sunday 3 March 2024
This is a Fermenting ‘101’ class, where you will learn 3 main techniques of fermentation via our favourties - Sauerkraut, Kimchi, and rather than a brined veg, we go ahead and flip it into a Beet Kvass. We'll talk different preserving techniques using these very popular cabbage focused ferments (Kraut & Kimchi), and a Wild Drink (Kvass), and also go on to do a show and tell on SCOBY’s (Symbiotic Cultures of Bacteria & Yeasts), focusing on Milk Kefir - turning that into butter and a whey soda. This is A LOT. A longy.
Whether you are a beginner or someone who has been fermenting for a while this is bound to fill you up. You will come away with a head full of ideas, a plethora of jarred goodness to continue to ferment as well as a solid base for exploring further. And confidence to make your own recipes and flavours.
As this is a long workshop we also make time to sit down for a break, a chat and a bite to eat, including fermented foods and drinks to taste.
You will take home everything you make during the course;
- Milk kefir butter
- Milk Kefir SCOBY
- Whey soda
- Recipe Cards
- Fermentary Tote Bag