Learn to safely ferment all manner of things at the sleek and well equipped cook school at Divertimenti in South Kensington. During this three hour class we'll make a smoky celeriac kraut, crunchy brine fermented carrot sticks, the best preserved lemons you've ever tasted, and moreish fig butter with orange and anise. I'll explain the basics of dry salting, brine fermenting and using whey, kefir or miso cultures make pickles and let you know how to tell if your ferments are good and what to look out for in terms of moulds, flavour and the perfect PH of pickles.
Groups will be no larger than 9, so lots of opportunity to ask questions and get individual attention! The sessions 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 on the day.
If you would like to book, please contact Divertimenti here: http://www.divertimenti.co.uk/cookery-school
I'm excited to meet you and get fermenting!