Join Melanie for our fermentation workshop using seasonal ingredients where you’ll become confident in two new crafts at this hands-on class. In February we will be banishing the last of winter with spiced golden kraut. And we’ll learn how to make kombucha, a pro-biotic rich drink, with endless flavouring possibilities.
We will talk through a little history as well as different techniques from around the world and have an opportunity to enjoy a tasting plate showcasing assorted ferments.
Please bring two 1/2 litre jars – they don’t have to be any special jars as long as they have a close-fitting lid and are thoroughly cleaned.
INFORMATION
Tickets: £45 | £35 conc.
Running time: 2 hours
Age recommendation: 12+ (under 16s must be accompanied by an adult)
If viewing on a phone please scroll to the bottom of the page to book.
This workshop will be lead by Melanie McIntosh
Melanie McIntosh makes, eats and talks pickles and ferments. From preserving the garden at an early age in Canada to scouting out all the flavours of pickled things while living in Japan thus cementing a love of ‘sour’ and funk. Melanie left cooking at Little Duck the Picklery to make and sell her ferments during the covid years. She has worked in R&D and as a chef in Germany, Poland, New York, and most recently filmed a television show in Japan about the preservation technique called tsukudani. She hopes to inspire and have fun with these microbial meetings and pass on the excitement of creating new flavour potentials with low waste ideas.
Instagram: @_melaniemcintosh_