Ferment, Preserve, Pickle Workshop

$200.00

or 6 weekly payments from $33.33 Group Created with Sketch. learn more

Date
Quantity

Tutors: Niva & Yotam Kay

Dates:
16th November 2019
1st February 2020

Hours: 9 am to 5 pm


Come and learn what we do in our kitchen. It‘s all about nutritious foods, made with love. Come and learn how we preserve and ferment the foods that come out of the farm and gardens.

We ferment, preserve and pickle the produce we grow on the farm, but you will gain the same valuable experience from the workshop if you live in the city. Eating live probiotic foods is really important while buying it is so expensive. It is easy and inexpensive to make your own, we will show you how to:

Ferment and Pickle Vegetables

Ferment vegetables in brine

Make Sauerkraut

Kimchi

Beet Kvass

Ferment Grains
Make Ogi (Fermented Millet Porridge)

Sourdough bread and maintaining a sourdough starter

Dairy
Yogurt & Dairy-free Yogurt

Labaneh (Yogurt Cheese)

Milk Kefir

And more
Miso

Fruit scrap vinegar

Tej (Ethiopian honey wine)

Kombucha


Please bring 8 small jars (200 - 300 ml) to take goodies home with you.

This is a fully catered workshop. Organic lunch, morning and afternoon tea will be provided.


Plan your visit to Thames


Testimonials:

"Thanks for sharing your experience, we have since made kvass, fermented red cabbage, fermented kohlrabi, fermented chill-garlic hot sauce and I will soon start on the Koji, just need to ensure I have a few days with lesser action than normal". Ellen Schindler



“Thought the workshop was a great mix of theory and lecture as well as hands on.  I've been to classes before where there is minimal to no hands on, and I think that can provide some really great information for people.  They get a better understanding of things such as, how hard to massage the cabbage when making kraut, how much you really need to pack in the miso, etc.". Carl Geib




SKU: 10003
 

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