Join us for our 8th Zoom fermentation workshop. Listen into this lovely podcast on Jelena where she talks about remote fermenting amongst many other things. Please book below and we will send you your log in details before the workshop.
Today, we will make Turshiya, brined vegetables with aromatic herbs, Carrot kimchi slaw and Apple vinegar.
For Turshiya, you’ll need 2 celery sticks, 3 garlic cloves, fresh dill, mint, parsley (or other herbs you might have in your garden), 2 red peppers
It would be great if you can find green tomatoes (5-6) for this recipe instead of peppers, but peppers are fine if not.
For Kimchi, you’ll need 2 carrots, 1/4 white cabbage, bunch of spring onions, 3 cloves of garlic, knob of ginger and gochugaru
For Apple cider vinegar you will need 3 apple cores – you can eat apples before the workshop!
We will also chat about different fermented foods from around the world, how to incorporate them in your diet and what potential health benefits they bring with regular consumption.
You will end the workshop with your delicious ferments to eat at home and the confidence to ferment seasonally in your kitchen.
A good knife
A chopping board
Some big bowls
6 clean jars 330ml or 3 bigger
Jelena has run very popular Fermentation workshops for adults and for children at the Greenhouses since 2019. Jelena trained with the world-renowned macrobiotic counsellor Simon Brown between 2009 and 2011. After 12 years in news and current affairs, Jelena left her job at the BBC to pursue her passion for food full time. Jelena has in recent years led numerous macrobiotic and wholefood cooking and fermentation workshops, published nutritious recipes in the Serbian magazine Sensa, worked with private clients and wrote a bi-lingual blog for a while, focusing on healthier food choices for the whole family.
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