The Harvest 6 week Fermentation Course / October

£185.00

October 10, 17, 24 Nov 7, 14, 21

Friday’s 17.00 - 18.00

Lacto fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits.

Join Fermentary co-founder, Rachel Booth, for a 6 week fermentation course that covers the basics of fermentation, sauerkraut, kimchi, brined vegetables, kvass and other wild fermented drinks, culmination in an evening tasting menu celebratory meal at the Fermentary.

Each class will start with an introduction to a specific ferment with the history and cultural context, as well as how we are fermenting today and integrating ferments into our diets. Attendees will enjoy a taster, demo and then make their own ferment. The course will end on the 6th week with a supper club in the Fermentary, at which we can enjoy the fruits of our labour and importantly, see (and taste!!) how you can incorporate fermented foods into your diet to support wellbeing. 

Limited to 10 spaces

£185

What is included:

  • 5 × 1 hour sessions

  • All ingredients and equipment

  • Finale supper for ticket holder plus guest on 6th week

  • All recipes and methods via email

  • WhatsApp chat group (optional) for questions post event

October 10, 17, 24 Nov 7, 14, 21

Friday’s 17.00 - 18.00

Lacto fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits.

Join Fermentary co-founder, Rachel Booth, for a 6 week fermentation course that covers the basics of fermentation, sauerkraut, kimchi, brined vegetables, kvass and other wild fermented drinks, culmination in an evening tasting menu celebratory meal at the Fermentary.

Each class will start with an introduction to a specific ferment with the history and cultural context, as well as how we are fermenting today and integrating ferments into our diets. Attendees will enjoy a taster, demo and then make their own ferment. The course will end on the 6th week with a supper club in the Fermentary, at which we can enjoy the fruits of our labour and importantly, see (and taste!!) how you can incorporate fermented foods into your diet to support wellbeing. 

Limited to 10 spaces

£185

What is included:

  • 5 × 1 hour sessions

  • All ingredients and equipment

  • Finale supper for ticket holder plus guest on 6th week

  • All recipes and methods via email

  • WhatsApp chat group (optional) for questions post event

Details:

Course dates will take place on Friday evening from 5pm-6pm unless otherwise stated, the evening supper on the 6th week will be scheduled form 6pm


Week 1 - 90 minutes 

Introduction to Newlyn Fermentary, our ethos, tasting and a quick ferment, a traditional sauer kraut


Week 2 -  1 hour 

This week we will be brining vegetables. We will be brining vegetables, some of which we will be using next week!

Week 3 - 1 hour 

It’s kimchi week - learn how to make Newlyn Fermentary’s best selling house kimchi, we will be using the brine from the previous week to make our blended chilli sauce. 


Week 4 - 1 hour 

By now you will have heard the word ‘kvass’ a few times, let’s learn more about kvass and its uses (using kvass from your 3 previous ferments). Option to make a beet or bread kvass


Week 5 -  1 hour 

During week 5 we will learn to make a wild fermented drink which we can blend with some other botanicals for a delicious cocktail during our supper club. 


Week 6 - 2.5 hours 

Celebrate your achievements and learn more about how to incorporate fermented food into your diet with a welcome drink and a 4 course tasting supper. There is an option to bring a guest to this evening which is included in the price. (Drinks are available to purchase on the night).