Full Day Course – Preserving & Fermentation
Cost is per person
Course Duration: 10:00 to 16:00
Lunch Break: 12:00 to 13:00
Course Chef: 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 and nutritious foods in order to get more people fermenting!
Introduction: Join Caitlin Walsh, owner and founder of Delea Fermented Foods, for this one-day fermented food course where you will learn all about the process of fermentation and how to make your very own fermented food and drinks at home.
Fermentation has been used as a way of preserving foods for millennia and the process is used to make many of our favourite food and drink including cheese, chocolate, wine and coffee! With the discovery of the gut microbiome in more recent times, fermented foods are now known to have many health benefits. They can also help save energy and food waste by increasing the longevity of food.
During the workshop, you will learn about the variety of fermented foods available, how to use them and the many health benefits these nutrient rich foods can offer.
This will be a hands-on course where you will get to have a go at making kimchi and sauerkraut or a jar of seasonal fermented vegetables from a choice of organic locally grown produce and spices! You will also learn about a variety of fermented drinks including kombucha and kefir with demonstrations and make-your-own kits to take home! We will provide you with jars, live cultures to take home and lots of tasters.
You will learn how to make:
- Milk Kefir
- Water Kefir
By the end of the course you will have the skills and knowledge to be able to make delicious fermented food and drink from the comfort of your own home. You will also be provided with ‘How to” guides as well as 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.
This is your chance to work closely with Caitlin, ask questions and get fermenting!
-All jars, ingredients and equipment
-How to guides
-Kefir grains and Kombucha SCOBY
-At least 2 vegetable ferments (kimchi/sauerkraut)
What to bring
-Extra jars (optional)
-Bag or box to carry home ferments
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.