The Art and Science of Fermentation

When you think of ‘fermentation’, you might think of popular favourites such as sauerkraut, kimchi, yoghurt and even beer. They are all created by lactic fermentation. It may sound like a fancy, complex science but it’s one of the simplest and oldest methods of preserving vegetables and turning them into a whole range of tasty treasures in your kitchen.

In fact, this method of preservation can be traced as far back as 2400 BC in Ancient Mesopotamia, and it has made its way into every culinary tradition and culture in the world.

In this hands-on workshop, you will learn:

• To make both simple & more complex fermentations using different styles and vegetables. We will go through the processes of each one step-by-step so you can replicate them easily at home.
• About the alchemical process of lactic fermentation, and about the key levers to adjust to create the perfect pickle like salt and acid.
• About the alchemical process of lactic fermentation, and about the key properties of the ingredients such as salt and acid that are used in preservation.
• Once the fermentation process is complete how to preserve and store the end result and how to sustain ongoing fermentations in a home kitchen environment.
• How to incorporate fermented foods in a variety of dishes – from simple snacks to rich entrées.

Click here to visit our Facilitator Page and scroll down to read more about Jean Torné who will be facilitating this event.

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If you wish to register or find out more, please contact Sarah Williams at cooking@concordinstitute.com or 07919 888 437.