On arrival, you will be greeted with a glass of Kombucha or Water Kefir. After a short introduction into the world of fermentation we will set to making our own kimchi which you will take home with you at the end of the class. You'll then learn how to make your own Kombucha, milk Kefir and water Kefir and some simple recipes of how to use these in your cooking. We'll finish with a light, fermentation inspired supper/lunch.
I believe that the future is fermented! The modern world needs to relearn and revive this ancient art which increases the nutritional values of food, provides much needed and currently lacking probiotics to our gut, is a therapeutic and hands-on experience and tastes great! Growing up on The Garlic Farm on the Isle of Wight, I have always been passionate about food in all its forms. As a child I would sit around the kitchen table with my brothers and sisters and help my parents dream up garlic based recipes, pickles and ferments. I now consider myself a bit of a condiment connoisseur. Since moving to Bristol 6 years ago I have become more and more of a fermentation enthusiast and I now ferment everything! There isn't a day goes by where I'm not tending to or concocting a new fermentation in my kitchen.
We'll enjoy a light fermentation inspired meal at the end of the workshop. The meal will be locally sourced and vegetarian.
A glass of flavoured Kombucha or water kefir and a taster of milk kefir smoothie
The workshop will take place at the new Coexist Community Kitchen in Easton. We will do the workshop in the kitchen and move to the dining room for our communal meal.
提前2週預訂即可享 8 折優惠。
最多10人參加，年齡須滿14歲。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。 No previous experience necessary.
The workshop will last for 3 hours and includes food and drink. Bring a note pad and pen if you want to take notes to refer to later. You can stand or sit for the whole session, it is up to you. Also bring your favourite knife for chopping veg.
Fermentation with Josephine