Join Spring Café at Cockpit Deptford for the first edition of our fermenting workshops, in which we’ll explore the world of lacto-fermenting; the process of preserving vegetables in brine, and cultivating their natural lactic acid bacteria to create wonderfully unique flavours not possible through any other means.
With plenty of samples for you to try along the way, we’ll discuss the science of fermentation, the health benefits of lacto-fermented foods, and much more. We’ll take note of the essential role that fermentation has had historically, across the globe, in keeping people fed during the cold winter months and how participating in food preservation can bring us closer to the earth, in a world that moves so quickly.
With our new understanding in place, we will turn our attention to the first of our creations: Kimchi. We’ll supply you with the ingredients and guide you through the process of creating a delicious batch of kimchi, giving you tips on how you can use this batch of kimchi as a starter for any future batch you might make.
After, we will cover the basics of fermenting chillies at home and how you can use them to create your own unique flavours of Hot Sauce, with any spices or fruit that you could imagine.
At the end of the session you’ll have a jar of kimchi and a jar of hot sauce to take home, as well as an adaptable recipe sheet so that you can continue to experiment with lacto-fermentation in your own time.
We hope to see you there.
As this is the first in-house workshop that Spring Café will be running at Cockpit, we are offering this workshop to a smaller audience, at a reduced price of £20. We’d love it if you could answer a few questions we have after the workshop, to help things go smoothly, once we open up this workshop to a wider audience.
We’d also be grateful if you are able to bring 2 x 500ml jars to the workshop to take home you new ferments.
