Learn how to make easy ferments at home with no special equipment.
This class takes place at Marlborough Catering (previously known as Sue Brady Catering) in Marlborough Business Park.
Take Care of Your Gut Health With Probiotic & Nutrient Dense Ferments
Fermentation is one of the oldest methods of preservation, it has been used for centuries in Ancient cultures around the world to preserve foods. Save yourself loads of money by learning how to make simple ferments at home with no special equipment needed.
Want To Improve Your Gut Health and Boost Your Immunity?
In this 2 hour class I’ll take you through an array of my favourite fermented foods and drink.
Over the past decade or so fermented foods have become very popular and readily available in health food stores and supermarkets the world over. You probably also noticed that they come with a hefty price tag too. They can be a challenge to produce commercially, but to make them at home for yourself is easy and inexpensive. Despite what you may have been led to believe, fermented foods are easy to make and require no special tools or equipment.
The gut has been referred to in recent years as the second brain and, by striving to keep your gut in balance, you keep the rest of your body, and mind, in good balance also. When our gut balance is off, we can feel it all over our bodies. One can feel lethargic and be more susceptible to illness. The other bonus of fermentation is that you get to eat delicious foods that have been enjoyed by cultures around the world for centuries.
You can make fermentation as easy or complex as you wish, but it’s always best to start with the foundational recipes and move on from there. In many cultures, fermented foods are an event to make as a community, this class will be no different. We’ll make the ferments together in class and you’ll get a jar of each to take home with you and ferment.
What we’ll make in this class –
Fermented Tomato Salsa
This is one of my absolute favourite fermented foods. It has the most incredible flavour and, if you grow tomatoes yourself, this is an excellent way to preserve a glut of them. Salsa isn’t just a dip for corn chips, you can have it with rice and beans, scrambled eggs, inside of a lunch wrap or as a spicy, fresh sauce with meats and chicken. If you enjoy flavour, you’re going to love this!
Kimchi
This is a traditional Korean dish and can be made using a wide variety of veggies or fruits. I tend to use carrots or cucumbers, as I like the crunch of those veggies, but you can use Chinese Cabbage, round cabbage, radishes or even pineapple! Kimchi is generally a spicy fermented dish, but, if you don’t like spice, you can make it mild to suit your taste.
Sauerkraut
A fermented food that most people have heard of and enjoy around the world. Cabbage is such an inexpensive vegetable, that this makes for a wonderful ferment to have daily and year round. You can make it simply by just using cabbage or you can add additional veggies, apples, fresh herbs, juniper berries and more to customise it to your taste or to pair with a meal you’re planning.
What To Bring
You are welcome to take home some of the goods we make on the day to ferment at home for yourself. Please bring 3 clean 250ml-500ml jars with a tight fitting lid or clip top lid with you.
