Lacto-fermentation workshop 31st January

Sunday, 31 January, 2021 - 10:00

Fermenting vegetables is a great way of preserving the goodness and flavour of harvest-time for later months.

Come join us at Shillingford Organics Farm School to learn how to make live food, which can encourage better gut health and wellbeing. Learn various techniques of Lactic Acid Fermentation to make traditional Sauerkraut, brined vegetables & condiments. This is a fun, hands-on workshop resulting in you taking away the ferments you have prepared as well as gaining the knowledge and confidence to experiment further at home.

10-12 am Harvesting vegetables and getting the ferments brewing (recipe 1)

12-1 pm Lunch and live food conversations

1-2.30 pm making more ferments (recipe 2 and 3)

Organic lunch is provided on the day, there is also a wide range of herbal teas available. 

 

What to bring?

Please bring:

1. your own 2 Kilner (or recycled and cleaned) jars for this session (capacity between 500-750 ml each),

2. water bottle

3. appropriate clothes for the outdoors. The session will be running in Farm School community outdoor kitchen.

4. your own reusable cup for hot drinks

5. cash if you would like to pick extra vegetables on the day to take home. 

 

About your tutor:

Rose Whitehouse has been fermenting food for over a decade in order to heal and improve her gut health after a diagnosis of Coeliac Disease.  Although she initially started her fermenting journey to make positive choices for her wellbeing, she found that fermenting food helped her draw attention to the food chain. She says ‘When we observe the process of a cabbage fermenting, we acknowledge the microbial community that exists and we realise that we are working with other living beings’. She believes fermentingconnects us and draws attention to the life that is in/on food. This also helps us consider where food comes from. 

 

As well as running workshops, Rose runs a small business called RED EARTH FERMENTS in which she produces kimchi and sauerkraut. Red Earth's ferments are made by hand in small batches, with the vegetables being sourced as locally as possible. Batches adjust in flavour and ingredients according to the seasons.

 

Rose aims to pass on knowledge to people to regain control of their health, encourage less waste, preserve seasonal food, reconnect with our environment and reignite the mysteries and wonders of the unseen.