Lacto fermentation

19th March 2022 | 10am - 1pm

Background to the course

Fermentation is one of the oldest ways of preserving food and common in many cultures around the world. More recently we have discovered that fermented foods like sauerkraut and kimchi, offer a healthy and natural way of incorporating gut-loving probiotics into your diet. Probiotics are beneficial bacteria that help to improve your gut health.

A happy and healthy gut helps to support your immune system, your digestive system and your mental health.

In this 3 hour workshop you’ll be exploring how to make tasty, tangy fermented vegetables in your own home. You’ll leave with two ferments to nurture at home.

Course outline and timings

In this 3 hour workshop you’ll learn all about the ancient art of lacto-fermentation, which is how you make tasty foods such as sauerkraut and kimchi.

The ‘lacto’ part has nothing to do with milk; the term refers to a specific species of bacteria, namely Lactobacillus which have the ability to convert sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation enhances the nutritive value of the food, and many enzymes and probiotics are created. You’ll learn how to do this safely and successfully at home.

We’ll be making two vegetable ferments using two different lacto fermentation processes – the ‘kraut’ method where we use salt to extract the juices from our vegetables and then ferment them in this salty juice.

We’ll also make a brine ferment where we ferment the vegetables in salty water. Vegetables, herbs and spices will be provided for you to create your own unique ferments. There will also be a selection of fermented vegetables for you to try.

Course leader

Your course tutor is Tracey Benton from I Am Cultured, a Bideford-based business making and selling small batches of fermented foods.

You will need to bring:

  • 1 or1.5 litre glass jar for your sauerkraut *
  • 750ml or 1lt jar for your brine ferment *
  • A sharp knife
  • A bag to carry your ferments home in
  • If you don’t have suitable jars at home, please don’t worry, there will be some to purchase on the day
  • Please feel free to bring veggies/herbs from your garden or allotment if you’d like to use those

If you have any questions please email [email protected]

Course attendees will benefit from free access to the 10 acre sculpture park, 10{becadb6bdea5a41ab443f196aae132715666f0f63ec5a71582903b9f050de250} off at Broomhill Dining and 10{becadb6bdea5a41ab443f196aae132715666f0f63ec5a71582903b9f050de250} off at Broomhill Art Hotel.

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