Students will learn the art of lacto-fermentation; how to safely ferment and how to create their own fermented recipes. As well, the session explores the gut and how fermented foods support the gut.
The masterclass will de-mystify the fermentation process and help to make it simple, relatable, practical and enjoyable.
In the masterclass students will make four ferments: sauerkraut, kimchi, fermented jam and brined pickles.
A full list of ingredients and equipment required for the session list provided when you book.
All recipes are vegan.
Please provide information on food allergies upon booking.