A new series of fermentation and cooking workshops. During the class we will delve into the world of fermentation, prepare nourishing and tasty ferments and cook a fermented themed dinner that we will enjoy at the end of the workshop.
Saturday, 26th October 12-6pm
(koji, miso, kimchi, amazake, fermented pastes and condiments)
Sunday, 10th November 12-6pm
(fermented soups, sauerkraut, fermented vegs and salads, probiotic shots and garum + surrstromming for adventurous participants)
Saturday, 30th November 12-6pm
(wines, vinegars, kvass, kombuchas and other drinkable products of fermentation)
You can choose to enjoy either one, two or the whole series of three workshops. We will offer a special discounted price for those who will attend more than one workshop.
All you need to know about the workshops:
Our 6 hour class will take place at the unique and well equipped open space kitchen at Southside Garage,16 Blackwood Crescent, Edinburgh, EH9 1QY.
Upon arrival you will be welcomed with a light lunch (including fermented foods) and a glass of either alcoholic or non alcoholic drink made from foraged ingredients. It will be a good opportunity to meet your fellow chefs and other participants.
• FERMENT •
During the day you will learn:
– What processes occur during fermentation.
– Different fermenting traditions and techniques from around the world.
– How to get your technique right.
-What equipment to use.
-Common problems arising during the process and troubleshooting methods.
-How to embrace what is in season and how to improve your food storage capabilities.
-Why our microbiome is so important to our well-being.
-Incorporating nourishing ferments into your daily diet.
-How to ferment foraged ingredients.
Is it ready? Is it still good? Can it be fermented? Does it look/smell ok? Should I use more/less salt/water? Eat or discard? We will try to answer all of your questions.
You will take home your fermented goodness to observe as it transforms into tasty and nourishing food. We will also give you some recipes and lots of knowledge with which to experiment further.
• COOK •
We will teach you:
-How to cook delicious and nutritious meals.
-A few traditional recipes from our Homeland, as well as from the old books and from around the world.
-How to gain confidence with your cooking skills.
-How to present your meal like a chef.
-How to be resourceful and how to work as part of a team.
• DINE •
At the end of the workshop, we will sit down to enjoy the dinner we have prepared together. Dinner will consist of a variety of dishes to be served with a selection of drinks, including foraged surprises. Both alcoholic and non alcoholic drinks will be available.
Options for omnivores as well as for vegetarians and vegans will be available.
What is included:
Welcome drink and lunch upon arrival
6 hours cooking and dining experience
Hands on fermentation and cooking lesson
A glass (or a few) of wine with your food
Lots of knowledge from Szymon who has over 30 years of fermenting experience
Experienced and knowledgeable expert guests
Ingredients and equipment will be provided
Ferments to take home
A spare glass jar or two
Any organic vegetable you would like to use
Please let us know if you have any dietary requirements.