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Make fermented condiments with Anna
3 hours with Anna
Knowledge in fermentation
Your fermented ketchup, salsa and chutney
£ 70
per persoonDe workshop in detail
Join Anna for an immersive workshop where you'll discover the fascinating world of fermented condiments. This hands-on experience will introduce you to the process of fermentation, explore its health benefits and how it differs from other preservation methods such as pickling and canning. You'll gain a solid understanding of the key principles of safe fermentation, ensuring you feel confident in your own fermenting adventures.
The workshop will take you through the core fermentation techniques that form the basis of the condiments you'll create. You'll learn how to make a fermented ketchup, a vibrant Mexican salsa and a rich Caribbean chutney, all of which you'll take home to ferment further according to the specific instructions provided. Along the way, you'll also discuss a range of other exciting recipes, including fermented sriracha, probiotic mayonnaise, fermented mustard and salad dressings, all of which can be made at home after the workshop.
Whether you're a beginner or have some experience of fermentation, this workshop will give you the knowledge and skills to continue exploring the world of fermented foods and condiments long after the session has finished. With expert guidance from James, Jeanne and Anna, you'll leave with new recipes and the confidence to ferment your own flavorful condiments.
Locatie van de workshop
Easily accessible by transport
Extra informatie
Taal van de workshop
English
Ontmoet James, Jeanne and Anna
Fermented goods producers
The Fermentarium is dedicated to the small-scale production of fermented food and drink. Since 2014, the team has been running workshops and courses in Walthamstow, London, with a focus on hands-on learning. Initially, the focus was on making sourdough bread, but in March 2016, Anna joined the team and additional courses were introduced, including kombucha, soft fermented drinks, cultured condiments and dairy fermentation.
The team is made up of experienced professionals with different areas of expertise. James runs the sourdough workshops, teaching people how to make their own bread. Jeanne, who has a Master's degree in the Anthropology of Food, teaches the lactic fermentation classes and provides an insight into the fermentation process. Anna runs the courses on kombucha, fermented milk, soft fermented drinks and cultured condiments, offering a wide range of fermentation techniques.
At The Fermentarium, participants are guided through practical, hands-on lessons where they learn essential fermentation skills. Whether you're new to fermentation or have previous experience, their workshops will give you the tools and knowledge to confidently create your own fermented foods and drinks.
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£ 70
per persoon
Wecandoo geeft iedereen de kans om een workshop te ervaren in het atelier van een lokale ambachtsman of -vrouw, om samen een eigen unieke creatie te maken. Een bijzondere ervaring waar je een vaardigheid kan ontdekken met gepassioneerde vakmensen en je eigen creativiteit kunt laten spreken.
