Skip to content

65.00

9 in stock

Category: ,

Description

If you have always wanted to learn how to make KimChi, Sauerkraut, pickles and maybe even your own fermented hot sauce, well now you are in luck!

Nadia Pickersgill from Rathcam Organic farm grows lots of vegetables, and preserves her bounty to keep her family fed throughout  the winter. She will share her knowledge of lacto-fermentation and pickling  in this workshop.

As well as preserving the vegetables, these methods result in  delicious and healthy food for your family and friends.

No experience necessary – you’ll get hands on practice on the night. You’ll also get to taste a wide variety of foods, so that you can identify which techniques your prefer. There will be lots of time to ask questions, and chat to the other participants while we are sampling. You’ll bring home recipes and a jar of something you have processed yourself, which will in time be delicious!

You will learn what ingredients to use, and what addition equipment you’ll need  – you probably already have most of it in your kitchen. As you would expect  we’ll look at ways to reuse existing equipment and materials, rather than sending you out to spend lots of money.

Course takes place in the Refill Mill, Mullingar N91 FH51 on February 27th  from 6-8pm.

 

Click here to read the cancellation and refund policy