A beautiful half of a fermented apple showing the progress from the outside with the fresh bite still on the inside!
Come to my home for a beautiful gathering of fermenting and eating, a pre-Christmas party.
Already fermenting and ready to go deeper? Join me and Melanie for an afternoon of hands-on fermenting, with two projects that make the most of British ingredients and winter produce: apples fermented in pumpkin brine, and a British miso.
With Olia: Apples fermented in pumpkin brine
Winter fruit and vegetables get exciting here. I'll show you how to ferment apples in a pumpkin brine, a delicious and unexpected way to use the best of the season. Once ready, the result is wonderfully versatile. Use it to make a quick kimchi, slice the apples for a salad or use the puree in pork dishes.
With Melanie: British miso, seaweed and misozuke (pickles)
Melanie will guide you through making a British miso using British pulses from Hodmedods and introduce you to koji, the remarkable culture behind miso and so many other ferments. We will taste and talk about misozuke, uses for miso and a look into seaweed.
The workshops at my house are never simply workshops. We'll cook together over a woodfire, then sit down at my long kitchen table to share the food we've made, along with plenty of stories. It's an informal, soulful kind of afternoon, perfect to spend with a partner or colleague, or as a gift to yourself.
What's included
All materials, jars and ingredients are provided, so you just need to turn up. We can accommodate most dietary requirements, please let us know when you book.
Places are limited, so book early. This would make an excellent Christmas gift for friends or colleagues.
Already fermenting and ready to go deeper? Join me and Melanie for an afternoon of hands-on fermenting, with two projects that make the most of British ingredients and winter produce: apples fermented in pumpkin, and British miso made with koji.
With Olia: apples fermented in pumpkin or squash
Winter fruit and vegetables get exciting here. I'll show you how to ferment apples in a pumpkin brine, a delicious and unexpected way to use the best of the season. Once ready, the result is wonderfully versatile. Use it in to make a quick kimchi, or use the apples in salad and use the puree savoury with pork.
With Melanie: British miso, uses and misozuke (pickles)
Melanie will guide you through making a British miso using British pulses from Hodmedods and introduce you to koji, the remarkable culture behind miso and so many other ferments. You'll also make misozuke and learn how to use your miso once it's ready, so it doesn't just sit at the back of the fridge.
The workshops at my house are never simply workshops. We'll cook together over a woodfire, then sit down at my long kitchen table to share the food we've made, along with plenty of stories. It's an informal, soulful kind of afternoon, perfect to spend with a partner or colleague, or as a gift to yourself.
What's included
All materials, jars and ingredients are provided, so you just need to turn up. We can accommodate most dietary requirements, so please let us know when you book.
Places are limited, so book early.