Workshops Workshops!

And a Question.

Firstly, I apologise if you’ve already done a workshop, especially very recently in which case this email could just seem plain irritating, BUT please bear with me -

In addition to releasing the next two workshop dates for

From Miso to Kimchi and beyond ( 25th February or 3rd March: Click to follow the Eventbrite link), in which we cover how to make kimchi, sauerkraut, miso, have a splendid lunch and then do a milk & water kefir, kombucha and vinegar demo all in 6 hours,

Im also looking at expanding the workshop repertoire to include the following:

Kimchi Masterclass - showing you how to take your kimchi-making to the next level, adding new layers of flavour with an actual real professional Korean kimchi maker (6 hours)

Cooking with fermented foods - prepare a range of dishes and drinks using all types of fermented foods, which you then eat (4 hours)!

Fermented drinks - an in-depth look at the kefirs, kombucha and kvass, with lunch of course (3 hours).

Vinegar masterclass - how to make vinegar and fruit wines from scratch (4 hours)

Beyond Sauerkraut - what else can you do with veggies? How to make a chilli sauce, successfully brining vegetables, more esoteric ingredients and mixtures (3 hours)

Now I don’t have the shop to take up all my time, I’m thoroughly enjoying using workshops as a way of demonstrating how easy fermentation can be - reading ( did I mention I’ve written a BOOK (ha ha)) and watching videos is all very well but there’s nothing like getting your hands dirty in real time to show you what it’s all about, also meeting with and learning from so fellow fermenters/would-be fermenters is just the best!

Would any of these be interesting? I’d love to hear you thoughts on anything else you’d like me to cover if you could comment below or send me a message.

Hope to see you at a workshop soon, any ferment-related questions, as usual, do get in touch, Caroline.