Fermentation Masterclass
“Preserve the seasons enhance flavour reduce waste and improve gut health”
Join chef Clare Heal to learn the science and practicalities of fermentation. Harness the power of microbes to preserve the seasons, reduce food waste and improve gut health.
Make sauerkraut, kimchi and pickles from local, seasonal ingredients. Learn how to brew vinegar, kombucha and kefir. Acquire skills and knowledge that are easy to put into practise and will enhance your cooking and your health.
All you need to make your own delicious and good-for-you lacto-fermented pickles are vegetables, salt and some patience. Join fermentation expert Clare Heal for a hands-on introduction to this magical, almost alchemical, process.
Over the course of an information-packed day, we’ll make sauerkraut, kimchi and pickles using super-seasonal, hyper-local produce grown in the Hawkwood kitchen garden. We’ll also discuss mother/SCOBY-based ferments vinegar, kombucha and kefir.
Youll take home jars of your individually crafted lacto-ferments, plus starter culture samples and a detailed information and recipe booklet. Perhaps more importantly, you’ll take away the confidence to ferment anything you fancy and make gut-friendly drinks throughout the seasons in your own kitchen.