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Fermentation and Pickling

We've been fermenting and pickling food for thousands of years, and in recent times, this way of preserving food has experienced a resurgence as we understand the health benefits.

Join cook and food writer Lindy Wildsmith for a day to discover the basics and benefits of fermentation and pickling. Learn how these two processes can transform fantastic seasonal produce into delicious and nutritious staples to be enjoyed all year round.

On this course you will make delicious dishes and pickles such as:

15 June

  • Japanese pickled cucumber
  • Korean Kimchi
  • Sauerkraut
  • Seasonal vegetable pickle
  • Moroccan pickled lemons

27 July

  • Gherkins
  • Korean Kimchi
  • Sauerbeans
  • Seasonal vegetable chutney
  • Kombucha: tea fizz


At the end of the course, you'll take your fabulous products home to be enjoyed.

Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

Take a look at Lindy's books.

Dates

Sorry, no dates available.

Summary

Subjects: Preserves and pickling

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