Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes
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Methods of Fermenting Vegetables (Kimchi, Sauerkraut, Brine Pickles) at Goonown Growers, St Agnes

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A collaboration with Goonown Growers, who supply most of the wonderful Organic veggies we use for our ferments.The event will held in their new Eco Barn space on their community market garden in St. Agnes.

In this 3-hour workshop, we will delve into the wonderful world of lacto-fermentation, a form of fermentation used to create delicious fermented vegetables such as kimchi and sauerkraut. You will learn all about the process, the variety of lacto-fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.

This will be a hands-on course where you will make three jars of fermented vegetables from a choice of Organic, locally grown produce and a selection of herbs and spices. One ferment will use the dry-salt method of fermentation, traditionally used to make sauerkraut and the other will use the brine method of fermentation, traditionally used to make brine pickles.

There will of course be plenty of tasters throughout the day too.

By the end of the session you will have the skills and knowledge to be able to make delicious fermented vegetables at home. You will have access to the Consciously Cultured Fermenting Forum on Facebook which will provide you with as much support as you need in all your fermenting endeavours.

Whether you are newbie or looking to hone your skill, there is sure to be something for everyone.

****What You Will Make****

Seasonal Sauerkraut
Brine Pickles
Kimchi

**** Course Overview ****

Date: Sunday 6th October

Time: 10am-1pm

Location:  Goonown Growers Barn, Goonown Lane, TR5 0UX

 

****What we provide****

Ingredients

Equipment

‘How to’ guides

Tasters

*****What to bring*****

Apron

3 x Jars (500g or larger)

Notepad/pen

Once booked, we will send out a reminder and details of the day a week before the event

CANCELLATION POLICY:

If cancelling up to 10 days before workshop date a full refund will be offered,

if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered.