Saturday 10am – 2pm | June 4

165pp, includes degustation of Suria Foods fermented products

This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment. Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and enrich it with natural probiotics.

You will learn about:

1. Types of fermentation, definitions and history

2. Health benefits of fermented vegetables

3. Equipment, safety, ingredients you need to start fermenting at home

4. 3 different types of vegetable fermentation

5. Salt ratios

6. Management of your ferments and trouble shooting

7. Fermenting trimmings and offcuts You will also learn how to work with the vegetable waste by creating fermented drinks and condiments.

After the class you will take home your fermented creations to mature. You will be offered a degustation of Suria Foods seasonal ferments at the end of the class.

What to bring: non slippery shoes