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 

Join us for a day of foraging &amp; fermentation with local herbalists Annwen Jones &amp; Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health &amp; wellbeing.&nbsp;We will begin the morning in Eastville Park &nbsp;learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have.&nbsp;You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink.&nbsp;We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.Cost: &pound;100, &nbsp;&pound;90 and &pound;80 sliding scaleThis event is a collaboration between Go Foraging and Rhizome Herbal Clinic.&nbsp;

Rhizomeclinic

Foraging

Collaboration of local herbalists and forager to show you local wild herbs to support digestion. We will explore a local wild place in the morning, go back to CoExist for lunch and to make herbal medicines and ferments. 

Spring Herbs, Foraging & Fermentation 

Middle waged

Low waged/unwaged

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.

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

rhizomeclinic

Courses matching "herbs"

Sauerkraut & Kimchi Workshop

By The Crafty Pickle Co.

Spring Herbs, Foraging & Fermentation

By Rhizomeclinic

Forage & Ferment Workshop

By The Crafty Pickle Co.

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