All you need to make your own delicious and good-for-you lacto-fermented pickles are vegetables, salt and some patience. Join chef Clare Heal in our learning studio kitchen for hands-on introduction to this magical process.
We’ll make the best of winter produce and make a sauerkraut, kimchi, pink pickled turnips and preserved lemons. You’ll leave with a jar of each along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.
This class is a combination of hands on and demo by Clare. A meal is not provided as part of the course, but there will be an opportunity for tastings.
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cookery sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.
Free