Introduction to Fermentation & Pickling

by The School of Artisan Food Claim Listing

Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food

£175

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img Duration

1 Day

Course Details

Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food writer Lindy Wildsmith for this one-day course?

Lindy specialises in modern British and regional Italian food and is the author of acclaimed artisan food book Cured. Under her expert guidance you’ll learn practical preserving processes and find out more about the importance of using high quality ingredients.

This hands-on course will give you the skills, knowledge and confidence to take the best seasonal ingredients the UK has to offer and create dishes and pickles from all over the world.

 

Depending on seasonality, products covered may include a selection of the following:

  • Japanese pickled cucumber
  • Korean kimchi
  • German sauerkraut
  • Golden mango pickle
  • Gherkins
  • Thai pickled cabbage
  • Pickled Asparagus
  • Sauerbeans
  • Kombucha: citrus tea

Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

This course is suitable for vegetarians and vegans.

  • Nottingham Branch

    The School of Artisan Food Lower Motor Yard, Nottingham
  • Teacher's Name
  • Lindy
  • Teacher's Experience
  • Cook and food writer Lindy Wildsmith specialises in modern British country and Italian regional food. Fish and game, home cooking and kitchen crafts, such as preserving, curing, smoking and potting are high on her agenda. Lindy is the author of Cured, which was shortlisted for the André Simon Award and the Guild of Food Writers best food book in 2011. She is also a travel writer - in love with Italy - where she lived for many years. The ties between people, culture and food fascinate Lindy and she has been a follower of Slow Food almost since its inception and is a huge fan of The School of Artisan Food. Lindy runs The Chef’s Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn.
  • Gender
  • Female
  • Teacher's Nationality
  • N/A

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