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Introduction to Fermentation & Pickling

Gift this course
£175.00 per person
Duration: 1.0 day(s) Time: 9:30am - 4:30pm Tutor: Lindy Wildsmith
Gift this course

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:

  • Spring vegetable sauerkraut
  • Korean celeriac and daikon Kakdugi
  • Pickled asparagus with garlic and chili
  • Fruit relish
  • introduction to kombucha (magic tea) and water kefir

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. 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 ...

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.

A NOT FOR PROFIT ORGANISATION

We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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