Lactic Fermentation (Sauerkraut, Kimchi and Preserved Lemons)
Brighten up your gut health with this intro to fermentation course on the 16th of April with The Fermentarium.
During the core part of our course we will apply theory to practice, making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start off with a standard sauerkraut, a great segway into lactic fermentation. Then we’ll delve into the wonders of kimchi, and finally finish off with preserved lemons. You’ll get to take these three ferments home and care for them as they bubble and ferment away, following our careful instructions.
Throughout the course we’ll provide you with alternative tips and recipe inspiration for you to tailor your practice to your personal environment and taste. We’ll also encourage you to use your senses in order to develop your “fermentation intuition”, helping you to master any recipes you come across.
Course includes a selection of fermented snacks midway through.