Fermentation workshop 1: Sauerkraut & Kimchi

Learn all you need to know to make your own delicious sauerkrauts and easy kimchi!
Registration is Closed
Fermentation workshop 1: Sauerkraut & Kimchi

Available until 30 June

25 Apr 2020, 15:00 – 16:30 BST
Online (Zoom)

About the webinars

You will make one jar of plain sauerkraut, mixed veg sauerkraut OR kimchi but you'll learn all you need to know to make all three, together with the fundamentals of safe fermenting.

All you really need is a knife, chopping board, a mixing bowl, a small amount of salt, pretty much any vegetable you can get hold of, and some kind of fermenting vessel(s), such as a reasonably-sized glass jar or two (but even a freezer bag will do). However, a full list of equipment and ingredients, are as follows:

EQUIPMENT 

Chopping board 

Knife 

Grater (if using root veg) 

Large mixing bowl 

750ml clip top jar (or similar)

Weight (optional) 

Salt (up to 5tsp)

Apron (optional) 

INGREDIENTS 

Please choose your ingredients from the following options (quantities estimated for a 750ml jar): 

~Plain sauerkraut~ 

1 medium white cabbage 

Juniper berries (optional) 

OR 

~Mixed veg sauerkraut~ 

Two portions, or a mix of the following: 

1 small red or white cabbage 

1 leek 

1/2 cauliflower 

4 carrots 

1 handful of green beans 

3 turnips 

3 onions (red, yellow, white/salad) 

2 beetroot 

2 fennel bulbs 

1 celery 

(You can use almost any veg that you have, except potatoes, but I recommend not choosing green leafy veg, tomatoes, courgettes or aubergine to start with.) 

Optional flavourings, any of the following: mustard seeds, garlic, ginger, spring onions, sesame seeds, chilli flakes, paprika, coriander seeds,  seaweed (eg dulse, nori etc, fresh or dried).

OR 

~Easy kimchi~ 

1 napa cabbage (Chinese leaf) 

1 bunch spring onions, or 1 onion 

1 daikon/mooli or 2 turnips 

1 good chunk of ginger 

3 cloves garlic (or more!) 

Chilli flakes or fresh chilli (optional) 

Fish sauce or seaweed, eg nori flakes (optional)

ZOOM TECHNICAL REQUIREMENTS

For those new to Zoom, please log on at 2:45pm so we can make sure you are all set up and know your way around well enough to enjoy the workshop. To maximise time for chopping and learning, everyone else is also encouraged to log on a few minutes early too (you are welcome to then mute audio and video until the start at 3pm). For much of the workshop your microphone will be muted, because the sound from several mics at once can be confusing. You will be able to unmute yourself to ask questions, or use the "raise hand" and text-chat functions within Zoom.

For the smoothest experience, use a computer connected to your router using an ethernet cable. If that's not possible, any device (tablet or smartphone) over WIFI will do. To have an interactive experience, you need a webcam and microphone (most devices have those built in). You can use your up-to-date internet browser to access the workshop and don't need to download the Zoom software/app but the functionality is better if you do. If using a laptop, you may want to cover the keyboard during the workshop to protect it from bits of grated veg and juice!

WORKSHOP FEE

£30 pairs or groups 

£25 individuals (with booking code: INDIVIDUAL) 

Discount for 3 workshops booked at the same time: 5% on each workshop (use booking code: GROUP5% or INDIVIDUAL5%) 

Discount for all 4 workshops booked at the same time: 10% on each workshop (use booking code: GROUP10% or INDIVIDUAL10%) 

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