Fermented Food: Far East Asian Cuisine - cookery class

Fermented foods have become very popular in the West recently but they have been part of Far Eastern cuisine for centuries. The appeal is about taste and also the health benefits, particularly for our gut. Even Gordon Ramsey shares a love of this cuisine with his own Asian restaurant in Mayfair London ‘Lucky Cat.’
This class will help you understand more about creating your own fermented food dishes and storing them safely. We will focus on some of the side dishes that make up the style of Chinese, Korean and Japanese cuisine.
Peter learned much of what he will be teaching you from the American food writer and Fermentation revivalist Sandor Katz. He was already experimenting with fermentation when he attended a workshop at Sheepdrove Organic Farm near Hungerford which, coincidentally, was being recorded for Radio 4’ Food programme.
What will I make?
*Peking cucumbers with toasted sesame
*Sichuan’ Paocai’ (fermented vegetables in a unique Sichuan brine)
*‘Korean Kimchi’ made easy & in season!
*Tsukemono’ Japanese pickles with Nori
*Learn all the tips about making and storing fermented foods safely