The Art of Sauerkraut

The Art of Sauerkraut

120.00

The Art of Sauerkraut

One of the fundamental ways of fermenting and preserving vegetables. Simple but pretty technical at the same time. Sauerkraut plays a huge part of London Fermentary and is a fantastic way to introduce you to the world of lacto-fermentation.

A simple combination with radical results, our workshop is designed to bring the Ancient method of preserving cabbage in salt into the modern world, and show how it can be an easy way to integrate something both nutritious and tasty into your diet.

Ideal for complete beginners and those looking to further develop their preservation skills at home!

Course tutor: Elena (Head fermenter)
Group size: Maximum 12 participants
Cost : £120.00
Times: 7pm - 9.30pm
Location: London Fermentary Arch N5, Spa Road, London, SE16 4RP

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The Art of Sauerkraut

One of the fundamental ways of fermenting and preserving vegetables. Simple but pretty technical at the same time. Sauerkraut plays a huge part of London Fermentary and is a fantastic way to introduce you to the world of lacto-fermentation

A simple combination with radical results, our workshop is designed to bring the Ancient method of preserving cabbage in salt into the modern world, and show how it can be an easy way to integrate something both nutritious and tasty into your diet.

Under the guidance of our Head Fermenter Elena , you will be taught the proper techniques of Sauerkraut, and learn how to prepare and develop a Sauerkraut so that it is tangy, crisp and flavourful. You will taste samples from our range of classic Sauerkrauts to help build an understanding of the fermentation process at different stages, and of the importance of time and nurturing in making it successfully.

With a sold understanding of the basics, we will then provide you with a whole range of seasonal ingredients from which to choose to prepare your own Sauerkraut. Tasting samples from our wider range of Sauerkrauts, including Sea slaw kraut, Pineapple and Turmeric kraut and Spicy Beetroot kraut, you will be given the support to bring your own creativity to the process and make your own exciting and delicious combinations.

Along with a new found knowledge, and the confidence to experiment with lacto-fermentation, you will go home with a Kilner jar of your own Sauerkraut to finish developing and recipes covered in the workshop.

Ideal for complete beginners and those looking to further develop their preservation skills at home!


This workshop will cover:

  • What is lacto-fermentation? why we ferment / what kind of fermentation used for vegetables

  • What cabbage to choose / types of cabbage

  • How to find inspiration

  • How to choose ingredients / what work well together.

  • The importance of salt and what salt to use in fermentation

  • What fermentation vessels to use

  • The importance of temperature when it comes to fermenting

  • The importance of time- e.g. the variation of how long to ferment for, and why this is importance ( particularly when looking to help heal your gut)

  • Refrigerating your Sauerkraut. Do I have to ?

  • How safe is fermentation? e.g. the difference between mould and yeast

  • Common mistakes

  • Q&A


Course tutor: Elena (Head fermenter)
Group size: Maximum 12 participants
Cost : £120.00
Times: 7pm -9.30pm
Location: London Fermentary Arch N5, Spa Road, London, SE16 4RP ( Parking available )

Cancellation policy:
we offer full refunds on classes up to 14 days before the event, any classes cancelled later than 14 days before the event are subject to our ability to sell your place.

Please note the following:
Photographs may be taken at the workshop, which we may use in our publications and social media