Lactic Fantastic - Fermentation Workshop with Jeanne Kessira 27/3/22

In this intro to lactic fermentation class we’ll be covering the basic tenets of how to ferment veggies safely and easily at home. We’ll explore three fermentation techniques over the course of two hours, providing you with the essential skills to add krauts, kimchis, preserved citrus, pickled gherkins, and a whole lot more to your cooking arsenal.

You’ll go home with a moroccan-inspired sauerkraut, miso carrot kimchi, and garlic & dill gherkins to ferment at home.

A smorgasbord of ferments is included with the ticket price & the Half Cut bar will be open throughout.

Jeanne is a food anthropologist turned pastry chef, pastaia, and fermenter. She’s currently baking at Sourdough Sophia in North London and teaching fermentation and sourdough courses with The Fermentarium in Walthamstow.