Fermentation course
A hands-on evening course
Dates of next course to be announced
Come and experience how simple it is to make your own tasty, nutritious and healthy fermented delicacies, like Sauerkraut, Miso, Wine, Kefir, Kombucha, Vinegar and Kimchi. Empower yourself with simple techniques for fermenting these healthy foods in your home and be part of the fermentation revival!
Venue
Hollingdean Community Centre, Hollingdean, Brighton.
Course tutor
Tuition will by provided by Sandor Katz, a passionate fermentation revivalist who travels widely teaching and sharing fermentation skills. He has an extensive knowledge of the subject and is the author of various books including Wild Fermentation: The Flavour, Nutrition and Craft of Live-Culture Foods. Find out more on his website: www.wildfermentation.com.
Stephan Gehrels, of Brighton Permaculture Trust, will be assisting Sandor.
Who is the course for?
The course is open to anyone over the age of 16. No prior knowledge of cooking or fermentation is needed. Please note that this is a hands-on course and participants will be using kitchen knives.
What will the course cover?
The course will look into the history and theory of live-culture fermentation and how it is nutritionally important and beneficial. The basic fermentation concepts and cultures will be covered, providing participants with further understanding of how fermentation can be used for such things as
• food preservation
• vegetable ferments such as sauerkraut, kimchi, and sour pickles
• bean ferments including miso, tempeh, dosas, and idli
• dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives)
• sourdough bread-making & other grain fermentations
• extremely simple wine- and beer-making techniques
• kombucha and vinegar-making.
The course will also provide participants with practical skills and confidence through hands-on experience of preparing their own fermenting vegetables.
What you will need to bring
• Chopping board.
• Kitchen knife
• Grater
• 2 clean jars
• Pens and a notebook
Learning methods and outcomes
History and Theory sessions will be followed by practical hands-on experience with guidance from the tutor. By the end of the course participants will have the practical skills and techniques necessary to ferment their own food in a variety of ways. The course will end with a question and answer session. You will get to take home a jar or two of fermenting vegetables that you prepared during the course.
What does this course lead on to?
This short specialist course is not accredited, but should provide a taster for those interested in fermentation, be it for pleasure or for profit.
Fees
Fees include tuition, refreshments, fermented snacks, handouts, and vegetables for your ferment.
£75 - Sponsored/organisation rate
£60 - Individual income more than 25k/yr
£45 - Individual income 18-25k/yr
£32 - Individual waged less than 18k/yr
£20 - Individual, concessionary rate
Concessionary rates are available to people in receipt of means tested benefits, students & OAPs.
See the cancellations, refunds and transfers policy.
Booking
Provisional dates for next course: January - May 2009
Contact us
For further information or if you have problems with your application/booking please contact us.
