Join us back at the sunny Greenhouses where we will talk about different ways to ferment and preserve food and make seasonal ferments using locally grown ingredients.
We will be making kimchi and kombucha that will complement all your summer meals .
You will leave with two ferments to take home and the confidence to ferment seasonally in your kitchen.
If you can bring two large (c.500ml) or four smaller (c.300ml) clean, recycled jars with you, please do. They need tight fitting lids. If you can’t, we have kilner jars we can supply at cost and a *limited* supply of recycled jars for free.
To ensure Covid safe practice, we will ensure all participants are safely distanced, sitting in a well ventilated or outdoor space, with individual equipment and ingredients to use.
Jelena is a trained macrobiotic and wholefoods chef with a passion for fermentation. With a previous career in news and current affairs at the BBC, Jelena trained with the world-renowned macrobiotic counsellor Simon Brown. Over the last decade, Jelena has led numerous macrobiotic and wholefood cooking and fermentation workshops promoting healthier food choices for the whole family. Jelena is also a potter. Follow Jelena on Instagram