5th October 2019
Fermentation is an ancient food preservation technique, which has produced some of the world’s most beloved foods and beverages. It adds healthy probiotics to the diet, cuts down on food waste and produces more complex flavours than many other food preservation methods.
In this class, Joanna Tamburino will discuss the health benefits of eating fermented foods, proper equipment and technique and the range of food items and beverages that can be produced through fermentation, such as sour gherkins, ketchup, horseradish sauce, sriracha, mango chutney, kombucha and sourdough bread. She will also give two demonstrations showing how to make kimchi and water kefir.