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Summer Ferments at Penzance Food Festival / 5th September

£45.00

Saturday 5th September

MY FAVOURITE SUMMER FERMENT AND HOW TO EAT IT
Time: 10.15 - 11.45

It is science but it's not rocket science. Lacto-fermentation is a process that has been around for ca. 9000 years. Its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

This ancient method of fermentation, has been gaining popularity recently because of the number of associated health benefits and as a delicious ingredient for multiple dishes.

Join Rachel, co-Founder, of Newlyn Fermentary for a workshop on her favourite summer ferment. (and how to eat it!).

We'll let the seasons guide us and will make a sauerkraut or kimchi using fresh seasonal produce from one of our community growers.

This will be 1.5 hour masterclass, and each participant will make and take home 1kg of lacto-fermented vegetables. We will end the class with a delicious snack incorporating the ferment that we have just made.

No equipment or ingredients will be required.

Saturday 5th September

MY FAVOURITE SUMMER FERMENT AND HOW TO EAT IT
Time: 10.15 - 11.45

It is science but it's not rocket science. Lacto-fermentation is a process that has been around for ca. 9000 years. Its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

This ancient method of fermentation, has been gaining popularity recently because of the number of associated health benefits and as a delicious ingredient for multiple dishes.

Join Rachel, co-Founder, of Newlyn Fermentary for a workshop on her favourite summer ferment. (and how to eat it!).

We'll let the seasons guide us and will make a sauerkraut or kimchi using fresh seasonal produce from one of our community growers.

This will be 1.5 hour masterclass, and each participant will make and take home 1kg of lacto-fermented vegetables. We will end the class with a delicious snack incorporating the ferment that we have just made.

No equipment or ingredients will be required.

  • Lacto-fermentation is a science but it's not rocket science. The process that has been around for ca. 9000 years when its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

  • 2 hours

  • • Tasters of Newlyn Fermentary sauerkraut and kimchi

    • Fresh local ingredients to make a variety of ferments 

    • Creation of two large jars (both 850g-1kg) of lacto-fermented veg to take home with you 
    
• Written guidance after the workshop with notes, measurements and recipe inspiration 

    • All equipment (aprons, jars) provided 


    • 3 course ferment inspired lunch


  • Please note the following cancellation, refund and transfer fees apply.

    • 2 weeks notice: We can offer a full refund.
    • Up to 1 week’s notice: We can offer a transfer of date to a different workshop with a £5 admin fee.
    • 3 days or less before: Regrettably no refund or transfer of dates is possible.