• 13/09/13
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Saturday 5th October, 10.30am – 1.30pm

Parish Church Hall, West Leven Street, Burntisland

Ever fancied having a go at lacto-fermenting? No, we’re not talking about beer and wine, but using the natural yeasts in the environment to preserve our seasonal glut! Think sauerkraut and kimchi, or simple old yoghurt – all use the ancient techniques of wild fermentation to make sure we have tasty, seasonal food right through the winter.

In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation,” as we transform local, seasonal gluts into delicious treats with global flavours. Preserving this way increases nutrition, heals digestion, expands culinary possibility and is the lost art awaiting knowledge in a sustainable, low-carbon cuisine.

We will discuss, question, taste samples then begin our own fermentation journeys, taking home our creations to nurture. Participants will be able to make sauerkraut and creative pickles and vinegars from whatever is on hand in our kitchens and imaginations.

The workshop is free to Fife Diet members, and lunch will be provided. To reserve your place email mags@maryland.cochranfirmcriminaldefense.com with your name, contact phone number, and number of places required.