About

WHAT WE COVER

• Brining, e.g. lacto-fermented dilly beans, cucumber pickles, brined garlic etc
• Lacto-fermented condiments, e.g. salsa, relish, hot sauces, Branston pickle
• Wild drinks, e.g. living sodas, tepache & low-alcohol drinks made using wild fermentation and culture-dependent fermentation
• Introduction to tempeh - demo and tasting
• Tips to take your lacto-ferments (incl. sauerkraut and kimchi) to the next level

During our workshop you'll learn the skills and techniques necessary to create a successful range of ferments at home every time! This course is designed for home fermenters who have some experience of fermentation but would like to further their understanding and explore other ways to incorporate fermentation into their cooking at home. We'll go into lacto-fermentation, fermenting with moulds (e.g. tempeh) and how we can use both wild fermentation and backslopping (culture-dependent fermentation) to create delicious, living foods and drinks at home.

Our 4 hour beginner to intermediate-level course starts with a welcome drink of our house-made kombucha along with tasters of our core range of sauerkraut and kimchi and other fermentation experiments we've been brewing! We'll also provide a light lunch featuring a range of different delicious fermented foods.

From here we'll take a deep dive into the science behind fermentation and how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles are ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods, the history of human's long relationship with fermentation and how to regularly include them in our diet. As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health.

Each participant will have the opportunity to make their own lacto-fermented brined veggies, condiment and fermented soda to take home. Each participant will be provided with at-home care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!

WHAT DO I BRING..? Nothing! Well maybe some clothes - knives and nakedness tend not to mix... Seriously though, we'll provide you with everything you need (including some tasty samples to try). A bag to take your ferments home in might be an idea though.

WHERE IS IT HELD? We'll be holding the workshop out of our very own fermentation kitchen located on Bentley Green Farm in Crick, just outside of Chepstow and a easy-peesy drive from Bristol and Cardiff. There's also a bus which stops right at the entrance to Bentley Green Farm on the A48.

WHAT DO YOU GET?

• Light fermented lunch* and tastings of Crafty Pickle Co. ferments and more
• Welcome drink of kombucha
• To bring home a jar of your very own, handcrafted brined veggies, condiment and fermented soda
• Expert instruction and guidance on how to produce different ferments at home, safely and effectively.
• Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.

*Example light lunch: rice, Japanese pickles, sauerkraut, kimchi, sourdough bread, tempeh (exact items may vary on the day). Please provide details of any dietary requirements.

See you there!

With Kimchi and Kisses,

Madi & Arthur - The Crafty Pickle Co.