About this course
Fantastic Yorkshire/Corfu based chef Vicky Smith returns to Sun Road to demonstrate lactic ferments ( using beneficial bacteria to preserve vegetables)Using seasonal vegetables, leaves, pulses and grains, we will make three different ferments, to take away. Workshop includes a selection of snacks, lunch and recipes.
This class will be centred on seasonal vegetables, leaves, pulses and grains and lactic fermentation
specifically, as well as the health benefits fermented foods bring to your diet.
During the core part of this course we will be making three different styles of lactic ferments and
applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start off
with a standard sauerkraut, delve into the wonders of kimchi, and finish off with preserved lemons and
quick pickles. Vicky will also make two salads and a dip.
You’ll get to take the ferments home and care for them as they bubble and ferment away! Throughout
the course we’ll provide you with alternative tips and recipe inspiration for you to tailor your skills to your
personal environment and taste.
Workshop includes a selection of snacks, lunch and recipes.
We ask you to bring three sterilised glass jars with lids as this helps us to keep the cost of the
course down and encourages the re-use of old jars. Medium size jars are usually best.
