Name: Sauerkraut & Kimchi Workshop
Price: 70 GBP
Availability: InStock

Caldicot

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!



The Crafty Pickle Co.

Home & Artisanal Brewing

Nutritional Therapist

Food & Nutrition

Health & Wellbeing

Food & Drinks

Health & Nutrition

Health

Vegan Cookery

Cookery

Fermentation

Tea Making

Gut Health

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

General Admission

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.

Food Science

Food

Nutrition Science

Vegetarian Cookery

Food Waste

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

3 Educators providing Courses

the crafty pickle co.

Chepstow

wild root

Halsall

the koji kitchen

London

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Sauerkraut & Kimchi Workshop

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