Learn to safely ferment all manner of things at lovely Otter Farm near Honition in Devon. Depending on seasonal availability we'll make a kraut or kimchi, a brine pickle like fermented carrot sticks or turmeric cauliflower, a citrus pickle like preserved blood oranges or lemons, a whey fermented chutney or maybe some probiotic ketchup. You'll also learn how to make beet and bread kvass and creamy labneh. We'll take a break for a delicious lunch cooked by award winning cookery writer Mark Diacono and taste a host of pickles.
Groups will be no larger than 12, so lots of opportunity to ask questions and get individual attention! The days are always lots of fun, hanging out with like minded souls and being silly while you learn. Apparently you learn more if you laugh a lot...
Signed copies of both my books are available to buy for £15 on the day.
If you would like to book, please contact Mark Diacono at Otter Farm here: firstname.lastname@example.org.
I'm excited to meet you and get fermenting!