The Fermentation Larder - Extended
Fermented products have long been associated with health. Join us at The School of Artisan Food for this three-day exploration into the natural benefits of fermented foods, led by Laurence Fourdrignier.
Over the next three days, discover how to create various fermented food and drinks using traditional techniques. Make artisan homemade products to enjoy at home.
Master exciting skills and gain in depth understanding and confidence with the processes involved.
This course will be delivered through a mix of short lectures, demonstrations and practical sessions in which you will create a range of fermented products which may include the following:
- The 3 K’s: Kimchi, Kombucha, Kefir (water)
- Red Kraut, Kefir cheese
- Fermented vegan nut cheese
- Fruit and fermentation : vinegar and honey
- Recipes from Laurence’s fermentation larder to include:
Dilly carrots, Fermented Runners, fermented Garlic…
Everything you make during the day will be made available for you to take home and enjoy.
Laurence Fourdrignier is the author of ‘The Fermented lady’, a copy of which is included in your course fees. Laurence also teaches Visceral Osteopathy, Diet and Nutrition internationally at Postgraduate and Masters Level to Osteopaths, Doctors and Physiotherapists. She also runs educational fermentation workshops within the community in the UK.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
Refreshments will be available throughout the day, as well as lunch prepared by our in house hospitality team.. All ingredients, equipment and recipes will be provided.
This course is suitable for vegetarians and vegans.
10:00 - 17:00