with Patricia Frederick Certified Health Coach & Culinary Nutrition Expert and Chef
Wednesday 12 June at 6.30pm
A fermentation adventure is about to start. Whether you are a tried and tested fermentation rock star, or this is your first foray into the magical world of experimentation, you are going to walk away from this course with tips and tricks to get started in your own kitchen. Join me as we go back in time to some of the oldest ways we have for preserving food. Join Patricia as she goes back in time to some of the oldest ways of preserving food and learn how to pickle vegetables, create two of the biggest rock stars of the fermented world – Sauerkraut and its spicy mate Kimchi, make fermented beverages such as kvass, fermented cheese from cashews, fermented bread, and fermented Hot Sauce. Attendees will take home all of their fermented foods in jars, inclusive in the class.
1. Back in Time to your Granny’s kitchen and learn how to pickle vegetable.
2. The simple art of cabbage, salt and spice to create two of the biggest rock stars of the fermenting world – Sauerkraut & and its spicy mate Kimchi
3. Fun with beverages made made in different styles
4. Fermented cheese made from cashews
5. Fermented Hot Sauce
Class Type: Hands on Cooking Class
Dietary: Vegan / Vegetarian / Gluten Free