Name: Forage & Ferment Workshop
Price: 130 GBP
Availability: InStock

Caldicot

FERMENTATION IS FUN!! 
Both sauerkraut and kimchi are made using a technique referred to as lacto-fermentation. In this process lactic acid bacteria (LAB), are the microrganisms responsible for changing raw vegetables into a complex mixture of lactic acid and chemical compounds resulting in new and funky flavours! During our workshop you'll learn the skills and techniques necessary to create a successful lacto-ferment at home every time! 
Our 2.5 hour course starts with a welcome drink of our house-made kombucha along with a few tasters of our core range of sauerkraut and kimchi, (with an occasional one or two kitchen experiments we've been working on).
From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term 'probiotics' is thrown around so often. 
As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. Each participant will have the opportunity to make their own unique sauerkraut using a selection of herbs, spices, fruit and veg. Additionally, you'll learn how to make an authentic style kimchi. Each participant takes home two kilner-style jars of their prepared sauerkraut and kimchi along with at-home care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic! 
Fermentation is also a delicious and nutritious way to use up spare fruit and veg. You'll learn how you can make the most out of precious food, by providing another tool in the fight against food waste! 
WHAT DO I BRING..? 
Nothing! Well maybe some clothes - knives and nakedness tend not to mix... Seriously though, we'll provide you with everything you need (including some tasty samples to try). A bag to take your ferments home in might be an idea though.
WHERE IS IT HELD? 
We'll be holding the workshop out of our very own fermentation kitchen located on Bentley Green Farm in Crick, just outside of Chepstow and a easy-peesy drive from Bristol and Cardiff. There's also a bus which stops right at the entrance to Bentley Green Farm on the A48. 
 WHAT DO YOU GET? 
 - Expert instruction and guidance on how to produce your own sauerkraut and kimchi at home, safely and effectively.
- Tastings of Crafty Pickle Co. fermented foods (and more!)
- Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.
- To bring home a jar each of your very own, handcrafted sauerkraut and kimchi 
 
See you there! 
With Kimchi and Kisses,  
Madi & Arthur - The Crafty Pickle Co.

The Crafty Pickle Co.

Food & Nutrition

Food & Drinks

Health & Nutrition

Food Science

Food

Nutrition Science

Vegan Cookery

Fermentation

Vegetarian Cookery

Food Waste

Gut Health

Discover how to make your very own sauerkraut and kimchi, giving you the confidence and knowledge you need to explore the world of fermentation!

Sauerkraut & Kimchi Workshop

General Admission

Bristol

<p id="isPasted" style="font-size: 16px; font-family: Calibri, sans-serif; margin: 0cm; background: white; color: var(--text); box-sizing: border-box;" fr-original-style='margin-right:0cm;margin-left:0cm;font-size:16px;font-family:"Calibri",sans-serif;margin:0cm;background:white;'>Join us for an evening of hands-on cooking, learning how to pickle and ferment food. &nbsp;Picking and fermentation techniques date back thousands of years, and can be found across all food cultures. Think German sauerkraut, Korean Kimchi or Japanese Miso. In fact many of the foods and drinks we consume today are the result of different preservation techniques.During this workshop, we will learn about the history and differences between fermentation and pickling, and follow a selection of recipes to create your very own samples to take home.Dinner IncludedThe evening will culminate with a preserved-theme feast, with every course including a fermented or pickled element. Suitable for all experience levels.&nbsp; *We have one free space available for anyone currently unemployed or accessing support services. Email <a href="mailto:ari@coexistuk.org" target="_blank" style="color: rgb(17, 85, 204); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style="color: rgb(17, 85, 204);">ari@coexistuk.org</a>&nbsp;to apply for this place.

Join us for an evening of hands-on cooking, learning how to pickle and ferment food. 
Picking and fermentation techniques date back thousands of years, and can be found across all food cultures. Think German sauerkraut, Korean Kimchi or Japanese Miso. In fact many of the foods and drinks we consume today are the result of different preservation techniques.
During this workshop, we will learn about the history and differences between fermentation and pickling, and follow a selection of recipes to create your very own samples to take home.
Dinner Included
The evening will culminate with a preserved-theme feast, with every course including a fermented or pickled element. Suitable for all experience levels. 


*We have one free space available for anyone currently unemployed or accessing support services. Email ari@coexistuk.org to apply for this place.

Coexist Community Kitchen

Culinary

Join us for an evening of hands-on cooking, learning how to pickle and ferment food.  

Pickling & Fermenting Workshop May

General admission

Pickling & Fermenting Workshop

Some of the earliest evidence we have of humans harnessing fermentation shows they were making beer and wine (cheeky ancestors!). However, the end result of making fermented drinks doesn&#39;t always have to be alcohol. The process of fermentation allows us to create exciting and desirable flavours that can&#39;t be achieved by any other method. In this workshop we&#39;ll instruct you how to make your own kombucha to take home.Kombucha is a tangy, fizzy fermented tea drink made using a SCOBY (symbiotic culture of bacteria and yeasts). It&#39;s a great, refreshing low-alcohol - a tiny bit is produced during fermentation - alternative to your usual tipple.Our 1.5 hour course starts with a welcome drink (fermented, of course) along with a few tasters of our core range of sauerkraut and kimchi and perhaps the occasional one or two experiments we&#39;ve been working on.From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we &#39;ferment&#39; something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term &#39;probiotics&#39; is thrown around so often.As nutritionists, we&#39;ll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. You&#39;ll learn how to start and care for kombucha, using a SCOBY you&#39;ll take home with you on the day. You&#39;ll also go home with care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!WHAT DO YOU GET?<ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Expert instruction and guidance on how to produce your own kombucha at home</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Tastings of <a href="http://www.thecraftypickle.co.uk/products" target="_blank" rel="noopener noreferrer" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">Crafty Pickle Co. fermented foods</a> (and more!)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The chance to ask ANY questions you might have around fermenting.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">To bring home everything you need to brew your very own kombucha at home.</li></ul>WHAT DO I BRING..?Nothing! We&#39;ll provide you with everything you need, although a bag to take your ferments home in might be an idea though.WHERE IS IT HELD?The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We&#39;re right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!

Some of the earliest evidence we have of humans harnessing fermentation shows they were making beer and wine (cheeky ancestors!). However, the end result of making fermented drinks doesn't always have to be alcohol. The process of fermentation allows us to create exciting and desirable flavours that can't be achieved by any other method. In this workshop we'll instruct you how to make your own kombucha to take home.
Kombucha is a tangy, fizzy fermented tea drink made using a SCOBY (symbiotic culture of bacteria and yeasts). It's a great, refreshing low-alcohol alternative to your usual tipple.
Our 1.5 hour course starts with a welcome drink (fermented, of course) along with a few tasters of the range of sauerkraut and kimchi we produce and perhaps the occasional one or two experiments we've been working on.
From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term 'probiotics' is thrown around so often.
As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. You'll learn how to start and care for kombucha, using a SCOBY you'll take home with you on the day. You'll also go home with care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!
WHAT DO YOU GET?
Expert instruction and guidance on how to produce your own kombucha at home
Tastings of Crafty Pickle Co. fermented foods (and more!)
The chance to ask ANY questions you might have around fermenting.
To bring home everything you need to brew your very own kombucha at home.
WHAT DO I BRING..?
Nothing! We'll provide you with everything you need, although a bag to take your ferments home in might be an idea though.
WHERE IS IT HELD?
The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We're right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!



Home & Artisanal Brewing

Nutritional Therapist

Health & Wellbeing

Health

Cookery

Tea Making

Brewing

Learn everything you need to make your own delicious, tangy fermented tea AKA kombucha. Go home with your very own SCOBY ready to brew and bottle kombucha at home using our foolproof instructions.

Kombucha Workshop

We've teamed up with the fantastic expert forager Chloe from Gourmet Gatherings to offer you a unique afternoon of foraging ingredients and learning how to preserve them, by fermenting your own wild kimchi and a fizzy, soft drink!

This will be a fabulously fun, informative and tasty afternoon! You'll meet Chloe at an incredibly bountiful foraging site on the Severn Estuary, just outside Chepstow, where you'll spend two hours exploring seasonal wild foods abundant in the meadows, hedgerows and coastal flats. Chloe will teach you how to find, identify, sustainably harvest, and ultimately use, an incredible flavoursome array of wild ingredients in delicious food & drink recipes. Along the way, you'll pick ingredients suitable for your kimchi such as wild cabbage, wild garlic, and salt marsh herbs and vegetables. You'll also select flavours that excite you for your soft drink, such as tangerine and blood orange from pine needles, pink grapefruit vibes from Alexander shoots, or fresh fruity blossoms such as Elderflower and Flowering Currant, to name but a few!

You'll then take a short drive to the Crafty Pickle headquarters in Crick, Monmouthshire where you'll be greeted by us, along with some tasty samples to quench your thirst and hunger after your forage. We'll teach you how to make a fantastic wild vegan kimchi, and a tasty fermented soft drink for you to take home and enjoy, so you will learn two very different preservation techniques, which you can then apply to other ingredients in future, with your new-found fermenting skills! 

Any dietary restrictions will happily be catered to as far as possible. If you have any serious food allergies, please email hello@thecraftypickle.co.uk before booking, to check that we can safely accommodate you.

Foraging

Nutrition & Diet

Foraging & Wild Food

Join us for a unique afternoon of foraging with expert forager Chloe from Gourmet Gatherings, near Chepstow. Learn to identify wild ingredients and use them in delicious fermentation recipes, including a wild kimchi and a fermented soft drink. Perfect for food enthusiasts looking to explore sustainable harvesting and ancient preservation techniques!

1 Educators providing Courses in Bristol

the crafty pickle co.

Chepstow

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