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Wild Cultures & Fermentation
Open to all levels of knowledge fermentation is a deliciously versatile way to enjoy everyday foods and drink.
Of course fermenting sourdough is just one aspect of fermentation, but wild yeasts and cultures are central to so many of our everyday foods and drinks, such as kombucha, kefir, kvass, beer, wine, cheese, tea, vinegar, chocolate, miso, kimchi, sauerkraut, cultured cream & butter, and you can even ferment cakes.
The wild cultures and fermentation courses are perfect for discovering the extraordinary process of using microbes to transform our foods, which has all manner of health benefits, as well as being totally delicious. As we've been inspired to explore flavours, preserve the fruits and vegetables we grow here in the gardens over that past five years, we incorporated lots of fermentation into the courses, and have built wonderful links to other specialists in the art of fermentation; so we have invited some really special fermentation specialists to teach as guest tutors and that way everyone can enjoy learning to make their own ferments.
Please note that because the ingredients are as much as possible from the gardens and seasonal, that courses are often limited to just one or two per year.