An introduction to lacto-fermentation

All you need to make your own delicious and good-for-you lacto-fermented krauts and pickles are vegetables, salt and some patience. Join fermentation expert Clare Heal for a hands-on workshop using seasonal produce, including herbs and veg picked straight from the Wood Street Plot to Plate Edible Garden.

We'll make sauerkraut and brine pickles. You'll go home with a jar of each and an info/recipe sheet to keep. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

You'll also get to taste a variety of vegetable-based ferments for future inspiration.

Please bring two scrupulously clean glass jars (approx 500ml) and a bag to take them home in. It's not necessary to sterilise them (Clare will explain why during the class) but if you wish to do so, then wash the jars and their lids in hot soapy water then place them, still wet, upside down in a 100ºC oven for 20 minutes. Alternatively run them through a quick, hot dishwasher cycle. An apron might also be a good idea and be sure to wear comfortable shoes.

Host or Publisher Forest Flora Path