10am - 4pm
Includes Lunch, teas, coffee and cake, all ingredients, kitchen equipment & recipes
Vicky is a local chef who teaches workshops and caters events all over Yorkshire as well as running her own cooking retreats out in Corfu. She’s a fantastic and patient teacher and we are very excited to have her here at We Are Wild this winter for a full day on the art of pickling and fermentation.
The day will be centred around lactic fermentation and the health benefits that fermented foods bring to our diet. Fermentation and pickling is a process that has literally been around for thousands of years and has come firmly back into favour recently as we start to understand more about our gut flora and the benefits of ferments to our general digestive wellbeing.
Vicky will base the course around using seasonal vegetables, leaves, pulses and grains and different styles of lactic fermentation to help us get to grips with the core principles of fermenting and pickling safely and effectively.
We’ll start with a sauerkraut and then delve into the wonders of spicy kimchi and finish with things like preserved lemons and quick pickles. We will break for a hearty shared lunch in the potting sheds and then continue on with an afternoon session focused on exploring how to make your own kombucha and kefir.
You’ll get to take everything you make home with you, so you can love and care for them as they bubble and ferment away! Throughout the course you will also be provided with alternative tips and recipe inspiration you can take away with you and tailor to your tastes and new learnt skills.
WARNING: Once you understand the principles of pickling and fermentation you WILL become obsessed and won’t be able to stop preserving everything in sight!
Suitable for anybody over 14yrs
Please bring 5 sterilised medium size glass jars with lids. This helps us keep the cost of the course down and encourages the re-use of old jars.
10am - 4pm
Includes Lunch, teas, coffee and cake, all ingredients, kitchen equipment & recipes
Vicky is a local chef who teaches workshops and caters events all over Yorkshire as well as running her own cooking retreats out in Corfu. She’s a fantastic and patient teacher and we are very excited to have her here at We Are Wild this winter for a full day on the art of pickling and fermentation.
The day will be centred around lactic fermentation and the health benefits that fermented foods bring to our diet. Fermentation and pickling is a process that has literally been around for thousands of years and has come firmly back into favour recently as we start to understand more about our gut flora and the benefits of ferments to our general digestive wellbeing.
Vicky will base the course around using seasonal vegetables, leaves, pulses and grains and different styles of lactic fermentation to help us get to grips with the core principles of fermenting and pickling safely and effectively.
We’ll start with a sauerkraut and then delve into the wonders of spicy kimchi and finish with things like preserved lemons and quick pickles. We will break for a hearty shared lunch in the potting sheds and then continue on with an afternoon session focused on exploring how to make your own kombucha and kefir.
You’ll get to take everything you make home with you, so you can love and care for them as they bubble and ferment away! Throughout the course you will also be provided with alternative tips and recipe inspiration you can take away with you and tailor to your tastes and new learnt skills.
WARNING: Once you understand the principles of pickling and fermentation you WILL become obsessed and won’t be able to stop preserving everything in sight!
Suitable for anybody over 14yrs
Please bring 5 sterilised medium size glass jars with lids. This helps us keep the cost of the course down and encourages the re-use of old jars.
