Fermentation workshop 2: Fermented Brined Veg & Gherkins

Make your own delicious fermented vegetables and gherkins or cucumbers to boost your microbiome health!
Registration is Closed
Fermentation workshop 2: Fermented Brined Veg & Gherkins

Available until 30 June

09 May 2020, 15:00 – 16:30 BST
Online (Zoom)

About the webinars

Learn how to ferment vegetables using brine, including how to calculate the correct strength of the brines for different vegetables. We will look in detail at cucumbers as these are a tricky ferment, and you will learn tips to keep them crunchy. 

 All you really need is a knife, chopping board, 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 

Measuring jug (preferably 500ml or 1L)

750ml clip top jar 

500mil clip top

Weight (optional) 

Salt (up to 6tsp)

Apron (optional) 

INGREDIENTS 

One full portion or a mix of the following:

6 carrots

2 bulbs of fennel

2 big handfuls of french beans

4 red onions

Any root vegetable, eg 3 beetroot, 4 turnips

Optional seasonings: mustard seeds, peppercorns, coriander seeds, fresh rosemary, fresh thyme, fresh dill, fennel seeds, ginger, garlic (or bring any other ideas you might have for flavours and we can explore them together!)

AND

1 Cucumber (or enough gherkins or mini cucumbers to fill a 750ml jar)

2 bay leaves (if possible)

1 tsp dill seeds or fresh dill (optional)

1 tsp peppercorns (optional)

1 tsp mustard seeds (optional)

Fresh horseradish root (optional)

One of the following: 1 large blackberry leaf, 1 large raspberry leaf, 2 cherry tree leaves, 2 oak leaves, or 1 tea bag.

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 to protect it from bits of grated veg and juice!

WORKSHOP FEE

£30 (early bird £25) individuals, pairs or groups (including children)

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

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

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  • Fermentation workshop
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    Early bird
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