DATE: Friday 14 June 2019
LOCATION: Tracebridge Sourdough, Tracebridge, Ashbrittle, Wellington TA21 0HG
Hosted with my partner-in-brine, Katie Venner of Tracebridge Fermentarium.
Find out more about this class and book your spot
This day is for folk already familiar with the basic principles of fermented vegetables and drinks, who want to expand their repertoire of recipes and are interested in the impact of fermented foods on their health.
Research into the importance of probiotics and prebiotics for gut health & general health is expanding all the time and fermented foods are often both probiotic & prebiotic. We will talk about the gut and why caring for its health has so much influence over the rest of our health. And why fermented foods and drinks have so much to offer in supporting gut health.
Katie and I have planned a day where there is plenty to sample, lots of information and some inspiring and practical hands-on sessions. You are also invited to bring a sample of a ferment you have made to share with the group, as we know that you’ll also learn a lot from each other.
Places are limited and we plan to be outside (under cover) for some of the day. The day runs 11.30 to 5.30 with the option of staying on until 6pm and enjoying a sourdough pizza at the Tracebridge weekly Pizza Night.
We will make:
Fruit shrubs a.k.a. drinking vinegars
New Kombucha and water kefir flavour combinations
Fermented tomato ketchup
Fermented chilli sauce
Quick Summer fermented salsa
Please bring your apron with you!