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Introduction to Fermentation & Pickling

£175.00

Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food writer Lindy Wildsmith for this one-day course?

Lindy specialises in modern British and regional Italian food and is the author of acclaimed artisan food book Cured. Under her expert guidance you’ll learn practical preserving processes and find out more about the importance of using high quality ingredients. This hands-on course will give you the skills, knowledge and confidence to take the best seasonal ingredients the UK has to offer and create dishes and pickles from all over the world, which may include seasonal versions of:

  • Runnerbean sauerkraut
  • Korean kimchi
  • Pickled gherkins
  • Summer stone fruit chutney
  • Kombucha: tea fizz

Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home. Learn more here ...

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Fri 7th Dec 2018

Places left: YES

Mon 4th Feb 2019

Places left: YES

Mon 13th May 2019

Places left: YES

Summary

Time: 9:30am - 4:30pm

Duration: 1.0 day(s)

Cost: £175.00

Subjects: Preserves and pickling

Teachers

Lindy Wildsmith

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