Fermentation workshop 3: Vegan Cheese, Pesto, Salsa & Ketchup
Make your own vegan (nut and seed) cheeses and pestos, as well as fermented salsa and tomato ketchup to boost your microbiome health.
Available until 30 June
23 May 2020, 15:00 – 16:30 BST
About the webinars
You will make a vegan cheese OR pesto, AND a fermented salsa or tomato ketchup. These are delicious, quick ferments and will be ready in 5–21 days, but will keep for longer in the fridge.
All you really need is a knife, chopping board, a small amount of salt, any of the ingredients below that you can get hold of, and some kind of fermenting vessel(s), such as a couple of reasonably-sized glass jars (but even a freezer bag will do). However, a full list of equipment and ingredients, are as follows:
750ml clip top jar (or equivalent) for the tomato salsa/ketchup
300ml jar (ie a normal jam jar, or equivalent) for the sheese/pesto
Weight x2 (optional – see info on weights at www.violasampson.com/online-workshops)
Salt (up to 6tsp)
Large spoon (optional)
Garlic crusher (optional)
Blender (or food processor, eg nutribullet) or pestle and mortar (although if you're making pesto rather than the cheese, you will use this after the workshop)
Notepad – these are two-stage ferments so you will need to make notes of the second step to take after the workshop.
Approx 250g of one or several of these: cashews, sunflower seeds or almonds (other nuts and seeds are good too). You may want to soak the nuts overnight before the workshop, for a creamier cheese.
Approx 100ml brine from another ferment (eg cucumber or onion ferment, or rejuvelac – this workshop is scheduled 2 weeks after the brined veg workshop, so you can use the brine from the ferments you made then).
Flavouring (optional), eg herbs (fresh or dried), garlic, quarter of red onion/shallot, paprika.
2 big bunches of fresh herbs (approx 100g, eg rocket, basil, parsley, dill, nasturtium leaves, wild garlic, wild garlic mustard, and/or nettle tips picked prior to flowering)
1 small bunch spring onions or 2 shallots or a salad onion (optional)
1 clove of garlic (optional)
Approx 50g of one or several of these: cashews, sunflower seeds, pumpkin seeds, brazil nuts, pistachios, walnuts or almonds – finely or coarsely ground depending on preference (NB you will grind these 10 days after the workshop)!
Fermented salsa or tomato ketchup
6–8 large tomatoes (the riper and tastier the better)
1 red pepper (optional, roasted optional)
1/2 red onion or 1 bunch spring onions
1 turnip or a few radishes, or beetroot (optional)
2 cloves garlic
Chilli flakes or fresh chilli (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 to protect it from bits of grated veg and juice!
£30 (early bird £25)
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%)
This ticket admits one device to the online workshop – this device can be for an individual or group.