Introduction to Fermented Food FULL DAY workshop

Join Caitlin Walsh, Owner and Founder of Award Winning Delea Fermented Foods for an Introduction to Fermentation Masterclass on Sunday 24th September 10am – 4pm.

Fermentation had been used as a way of preserving foods for millenia 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, unpasteurised fermented foods like sauerkraut and kombucha are now known to have many health benefits and have the potential of providing the body with important probiotics.

In this full day workshop, you will be introduced to the wonderful world of fermented foods. Whether you are new to fermenting or looking to hone your skill, there will be something for everyone. You will learn about different fermentation processes, 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 make jars of seasonal sauerkraut, KIMCHI and brine pickles from a choice of organic locally grown produce using different methods!

You will also learn about a variety of fermented drinks including kombucha and kefir with live cultures to take home and as many tasters as you can handle.

You will learn how to make – Sauerkraut/Kimchi – Brine Pickles – Kombucha – Milk Kefir – Water Kefir – Ginger Beer

Classes are nice and small with max of 8 participants, meaning there’s plenty of opportunity to ask questions throughout the day.

Lunch and refreshments will be provided.

This is your chance to work closely with Caitlin in the Fermentary, ask questions and get fermenting! Please book via the Delea Fermented Food Website 

Location: Liskeard Hive, 1-8 Windsor Place, Liskeard, PL1 44BH (home to DELEA HQ!)

Duration: 10am-4pm

What to bring: – Apron – 3x Jars (500g-1kg jar)

Look forward to seeing you there!