Join me in my Wilmslow kitchen for a new style of class. I've invited some of the people I've been learning from, who have most inspired me, so that you can meet them and learn from them too. I'll be on hand and will make lunch for us all at the end of the demonstration.
Why make fermented foods at home
Fermenting is an ancient way of preserving food…
Join me in my Wilmslow kitchen for a new style of class. I've invited some of the people I've been learning from, who have most inspired me, so that you can meet them and learn from them too. I'll be on hand and will make lunch for us all at the end of the demonstration.
Why make fermented foods at home
Fermenting is an ancient way of preserving food - wine, raw cheese, sourdough are all fermented foods you may be familiar with.
When I lived in California I loved buying kraut, kombucha and kimchi from small producers to add brilliant flavour and texture to my recipes. These foods are also amazing for gut health. Something more and more of us are becoming aware of. When I moved back to the UK I struggled to find these ingredients until I met the lovely Jules.
Jules is the owner of Plucky Pickle. She learned to preserve from her Italian grandmother and now makes and sells her ferments and pickles at Altrincham Market and to some of the best restaurants throughout the North West.
She'll share how to make all sorts of ferments and pickles so that you can make your own at home. We'll also talk about the health benefits of this ancient way of preserving, how these skills will cut your food waste and how you can use ferments to add flavour and texture to your every day cooking.
What to expect
Jules will run through the principles of fermentation and demonstrate how to make two ferments - a kraut and a carrot pickle. You'll be able to use these techniques to preserve all sorts of fruits and vegetables at home.
Then I'll demonstrate some recipes using fermented foods so that you leave with loads of ideas to try at home.
We will finish the session with lunch, made by me using lots of lovely ferments, and a glass of wine or kombucha while we chat.
£60 class cost includes lunch, drinks, a detailed recipe handout and ready made ferments to take home.
These classes will start promptly at the advertised time. Please plan to arrive 10 minutes before to settle in and get a drink.
If you can't make this date and would like to be first to know of other dates, drop me an email to cook@yousaytomatocooking.com
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