The Art of Fermentation

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20-394 The Art of Fermentation Hawkwood
Fri 09Oct
to
Sun 11Oct

Seasonal preparations to enliven your diet

Facilitator: Daphne Lambert

This wide-ranging course is about the transformative fermenting process. Information on making your own ferments, an overview of the fascinating history and the benefits for individuals, communities and the planet. Gundruk, kimchi, kvass, idli and shrubs will inspire you to tantalise your tastebuds every day through the art of fermentation.

Event time: Fri 9th Oct 2020 at 4:00pm - Sun 11th Oct 2020 at 4:00pm

At a Glance

  • The art of traditional ferments
  • Practical & theory sessions
  • Maximising nutrition, minimising waste

What participants will gain

  • Easy, healthy and enjoyable techniques and recipes
  • Confidence to make a variety of ferments at home
  • Understanding of the relevance of fermentation today

History and context

Fermented foods & drinks have been around for a long time. Writings and drawings from around the world show that nearly every civilisation, since early times, has included fermented food in their culture. Many of the fermented milk products we are familiar with today were developed by nomadic Asian cattle breeders and fermented breads can be traced back to the Egyptians about 3500 years ago. Links between fermented foods and health together with their use as medicine can be traced back as far as Ancient Rome & China.

Approaches to fermentation

We will look at the three types of fermentation; lactic acid, ethyl alcohol and acetic acid. Lactic acid fermentation occurs when yeasts and bacteria convert starches and sugar into lactic acid. Ethyl alcohol fermentation is the conversion, by beneficial micro-organisms, of carbohydrates into alcohol. Acetic fermentation takes place when alcohol is exposed to air.

You will make lacto-fermented vegetables to take home, and learn how each ferment you make is unique to you. The taste, aroma and flavour comes not only from the ingredients but from each unique person and environment.

We will cover in detail the wide and varied benefits of fermented foods. Discussion includes conversations around fermenting ideas that cultivate personal and community health.

A course for everyone

This course is for you whether you’re new to making fermented foods, or want to dive deeper into this method of preserving. Perhaps you have made them before but didn’t like the result. Whatever the reason it’s definitely for you if you want to learn more about enlivening your food with beneficial micro-organisms.

Price Options

£325 Residential Single
£285 Residential Shared
£245 Non-Residential

Tickets

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Deposit
£ 100.00
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Practical Information

Please note that prices are listed per person.

Residential options are fully inclusive with all meals provided. Non-residential options include suppers, lunches and all refreshments and exclude B&B.

If you would like to camp please enquire about camping options and prices.

Daphne Lambert

Daphne has cooked, studied, taught & written about food all her adult life. She has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Daphne is the founding member of Greencuisine Trust and brings her passion for food that truly nourishes, body, mind & soul, together with diverse experiences in the world of food, to her work as a nutritionist & educator within the Trust.

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Testimonials

"I really enjoyed my experience on courses with Daphne Lambert. She is an excellent teacher who shares her thorough, up to date knowledge about nutrition and the impact of our food choices on the planet."

"Daphne demonstrates her extensive skills with confidence, attention to detail and humour. I strongly recommend her courses."