Learn how to make your own kimchi and take your fermentation journey to the next step with delving into the how-tos with fermented condiments.
Join Melanie for our fermentation workshop using seasonal ingredients where you’ll become confident in lacto-fermentation techniques at this hands-on class. We will make a springtime kimchi and learn different recipes and approaches in kimchi making. As well as enjoy a demo on 3 different condiments, with zero waste approaches, and feel confident to make them at home.
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 one 1/2 litre jar – it doesn’t have to be any special jar as long as it have a close-fitting lid and is thoroughly cleaned.
INFORMATION
Tickets:
Standard Price £45
Concession £35
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_