Ferments, Salads and Dips

This class will be centred on seasonal vegetables, leaves, pulses and grains, and on lactic fermentation specifically, as well as the health benefits that fermented foods bring to your diet. During the core part of this course, we will be making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start with a standard sauerkraut, delve into the wonders of kimchi, and finish with preserved lemons and quick pickles. Vicky will also make two salads and a dip. You’ll get to take the ferments home and care for them as they bubble and ferment away! Throughout the course, we’ll provide you with alternative tips and recipe inspiration so you can tailor your new skills to your personal environment and taste.