Short Course – Preserving & Fermentation
Cost is per person
Course Duration: 16:00 to 18:00
Course Chef: The course will be run by the owner and founder of Delea Fermented Foods, Caitlin Walsh. Caitlin was introduced to fermented foods and the microbiome whilst on her travels. Having suffered from gut problems for most of her life Caitlin has found regularly eating fermented foods has improved her own health dramatically. Unable to find fermented foods locally in Cornwall she decided to set up Delea as a way of sharing her knowledge and experience of these delicious foods to get more people fermenting!
Introduction: Fermentation is an ancient way of preserving foods and has been used to create some of our favourite foods such as wine, cheese and even chocolate. The process of fermentation can create incredible flavours in foods, increase nutrient availability as well as help save energy and food waste!
In this 2-hour workshop, you will be introduced to the world of preserving through fermentation. This will be a hands-on course where you will have a go at making your own jar of fermented vegetables from a choice of organic locally grown produce and a mix of spices!
There will be a fermented drink demonstration where you will learn how to make kefir and you will be provided with a ‘make-your-own’ kit to take home to try for yourself. We will provide you with jars, ingredients and of course lots of tasters along the way.
By the end of the session, you will have the skills and knowledge to be able to make delicious fermented vegetables and kefir from the comfort of your own home. You will also have access to the Consciously Cultured fermenting group on Whatsapp which will give you access to as much support as you need in all your fermenting endeavours.
Student/Chef ratio: A maximum of 8:1 so you’re assured of plenty of personalised instruction.
All equipment is provided, including an apron.
A folder for your course will be provided.
Tea or coffee is provided during the introduction. Other drinks are available to buy.
Requirements: For safety purposes legs should be covered, a plain top with no ‘dangly’ parts and a good pair of flat shoes should be worn.
Course attendees must be 16 years of age or older.
Select your date from the calendar and the number of attendees.