Join us to discover the art of home fermentation in order to reap the benefits of these healthy bacteria.
DurationKefir, Kombuca, kimchi, miso, sourdough all have one thing in common – the cultivation and encouragement of active fermenation. This far healthier method of preserving has been around for centuries, however due to its varying results, it is rarely used commercially.
Join us to discover the art of home fermentation in order to reap the benefits of these healthy bacteria.
The Prue Leith Group was established in 1996 to train up young chefs to the highest professional level.
Prue Leith Culinary Institute strives to improve the standards and professionalism of South African kitchens by supplying the hospitality industry with passionate, disciplined and highly skilled commis chefs.
We see our business as a dynamic and specialized environment in which our students grow, enliven, and exceed even their own expectations
Natural Fermentation Classes are offered by Foodology for all ages and skill levels. Small interactive cooking classes (max 8-10) in a homely kitchen. All classes use local, seasonal ingredients and organic wherever possible. Often from our kitchen garden.Â
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