Saturday 24 April 10.30 – 12.30 / Saturday 24 April 2pm- 4pm
- 40 British pounds£40
Join our resident cook, Ahti, for a workshop that will provide you with an in-depth introduction to everything you need to know about lactic fermentation and pickling techniques. This is a hands on workshop. You will be chopping , bubbling and boiling and you will learn how to make: pickled peaches, preserved aubergines, pink grapefruit & radish kimchi and lacto-fermented tomato salsa. At the end of the class, you will take home all your fermentation creations, along with the knowledge necessary to do further experiments by yourself.
Beacon Hill, Little Mongeham, Deal CT14 0HW, UK