Fermented Food Workshops


Let’s get cultured!

Why Ferment?
Historically the fermentation technique was used as a way of preserving foods and drinks long before the days of refrigeration. During the process of fermentation, microorganisms such as bacteria, yeast or fungi convert organic compounds - such as sugars and starch -  into alcohol or acids which act as natural preservatives. The process produces quite a distinctive, strong, slightly sour flavours.

The consumption of foods and drinks that have undergone fermentation contain benefits to health that stretch beyond food preservation.



What Will I Learn?
During these hands on workshops you will discover the role that fermented foods have played in dozens of cultures for 100’s of years, why they are so beneficial to our health as well as learning how to make:

  • Sauerkraut

  • Kimchi

  • Beet Kvass (You’ll also learn how to pronounce this tasty drink!)

Next date: TBC


For more information or to arrange a private workshop for a group drop me a message here.


martin cohen