Fermented and Cultured Foods: An Introduction

"Fermentation" is the new buzz word in food circles. This course puts it into practice. Cultured foods are "superfoods" celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). They are delicious and easy to create. Among the recipes we will cover in class are Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (fermented dairy drink), Water Kefir and Rejuvlac (fermented grains). The class is hands-on with lots of tastings and making sessions and you can take home some culture or scoby. Sources for the various cultures will be given.

This course is being run in association with The Organic Centre Leitrim with tutor experts Gaby and Hans Wieland.

Lunch using fresh produce from our garden is included with this course.

Please note, you must enter payment details in order to reserve your place. If any issue please call 056 7754397

*As part of the fermentation course we will make sauerkraut together. Please bring the following:

1 big head of firm white cabbage (Dutch variety, about 1kg)

1.5 -2 litre kilner jar/glass jar with wide mouth

A big plastic bowl

An apron