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Introduction to Fermentation & Pickling

£165.00

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, including:

  • Variations on classic sauerkraut
  • Variations on classic kimchi
  • Pickled red cabbage relish
  • Fermented apple and walnut chutney
  • Kombucha: tea fizz

Everything you make during the day will be made available for you to take home and enjoy. 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.

Take a look at Lindy's books.

Dates

Thu 26th Oct 2017

Places left: NO

Wed 10th Jan 2018

Places left: YES

Fri 20th Apr 2018

Places left: YES

Thu 5th Jul 2018

Places left: YES

Summary

Time: 9:30am - 4:30pm

Duration: 1.0 day(s)

Cost: £165.00

Subjects: Preserves and pickling

Teachers

Lindy Wildsmith

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