£85 With Katie Venner and Jo Webster. This day is for folks already familiar with the basic principles of fermented veg and drinks, who want to expand their repertoire of recipes and are interested in the impact of fermented foods on their health.
The research on fermented foods and their importance for the gut is expanding all the time and this new class includes the latest on the Gut Microbiome and healthy eating delivered in a no-nonsense accessible format by Jo Webster, my collaborator-in-brine, and all things gut related blogger at www.wondergut.co.uk
Jo and I have planned a day where there is plenty to sample, lots of information and some inspiring practical making sessions. You are also invited to bring a sample of something you’ve made to share as we know that you’ll also learn a lot form each other.
There are a maximum of 12 places and we plan to be outside (under cover) for some of the day. The day runs 11.30 to 5.30 with the option of staying on till 6pm and enjoying a sourdough pizza at our weekly Pizza Night.
We will make:
· Fruit shrubs aka drinking vinegars
· Ginger Beer
· New Kombucha and water kefir flavour combinations
· Fermented tomato ketchup
· Fermented chilli sauce
· Quick summer fermented salsa
PS. Jo and I have been working on an exciting education project for the Autumn which you may want to get involved in – more info on the day.