THE HARVEST – 6 week autumnal fermentation course at Newlyn Fermentary
11 / 18 / 25 October & 8 / 15 / 22 November @ 5pm
£150 – for 5 weeks (use discount code HARVEST_30)
£180 – for 6 weeks
(Both include supper club)
Lacto-fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel Booth, for a 6 week fermentation course that covers the basics of fermentation, sauerkraut, kimchi, kvass, water kefir, tepache, culminating in an evening tasting menu/get together at the Fermentary.
Each class will start with an introduction to a specific ferment with the history and cultural context, as well as how we are fermenting today and integrating ferments into our diets. Attendees will enjoy a taster, demo and then make their own ferment. The course will end on the 6th week with a supper club in the Fermentary, at which we can enjoy the fruits of our labour and importantly, see (and taste!!) how you can incorporate fermented foods into your diet to support wellbeing.
Ticket options
Each week we will start at 5pm on the Friday evening
Ticket includes everything you need, all ingredients, tasters, equipment, recipe cards, a supper club on the 6th week and optional WhatsApp chit chat for the duration of the course
(There is also a 5 week option available for those who have attended a previous workshop with £30 discount. Select the ticket then at payment page and add discount code HARVEST_30 to claim – any class can be dropped)
11 / 18 / 25 October & 8 / 15 / 22 November @ 5pm
£150 – for 5 weeks (use discount code HARVEST_30)
£180 – for 6 weeks
(Both include supper club)
Lacto-fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel Booth, for a 6 week fermentation course that covers the basics of fermentation, sauerkraut, kimchi, kvass, water kefir, tepache, culminating in an evening tasting menu/get together at the Fermentary.
Each class will start with an introduction to a specific ferment with the history and cultural context, as well as how we are fermenting today and integrating ferments into our diets. Attendees will enjoy a taster, demo and then make their own ferment. The course will end on the 6th week with a supper club in the Fermentary, at which we can enjoy the fruits of our labour and importantly, see (and taste!!) how you can incorporate fermented foods into your diet to support wellbeing.
Ticket options
Each week we will start at 5pm on the Friday evening
Ticket includes everything you need, all ingredients, tasters, equipment, recipe cards, a supper club on the 6th week and optional WhatsApp chit chat for the duration of the course
(There is also a 5 week option available for those who have attended a previous workshop with £30 discount. Select the ticket then at payment page and add discount code HARVEST_30 to claim – any class can be dropped)
11 / 18 / 25 October & 8 / 15 / 22 November @ 5pm
£150 – for 5 weeks (use discount code HARVEST_30)
£180 – for 6 weeks
(Both include supper club)
Lacto-fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel Booth, for a 6 week fermentation course that covers the basics of fermentation, sauerkraut, kimchi, kvass, water kefir, tepache, culminating in an evening tasting menu/get together at the Fermentary.
Each class will start with an introduction to a specific ferment with the history and cultural context, as well as how we are fermenting today and integrating ferments into our diets. Attendees will enjoy a taster, demo and then make their own ferment. The course will end on the 6th week with a supper club in the Fermentary, at which we can enjoy the fruits of our labour and importantly, see (and taste!!) how you can incorporate fermented foods into your diet to support wellbeing.
Ticket options
Each week we will start at 5pm on the Friday evening
Ticket includes everything you need, all ingredients, tasters, equipment, recipe cards, a supper club on the 6th week and optional WhatsApp chit chat for the duration of the course
(There is also a 5 week option available for those who have attended a previous workshop with £30 discount. Select the ticket then at payment page and add discount code HARVEST_30 to claim – any class can be dropped)
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Week 1 (90 minutes)
Introduction to Newlyn Fermentary, our ethos, tasting and a quick ferment, a traditional sauerkrautWeek 2 (1 hour)
This week we will be bringing vegetables. We will brine 3 different vegetables, some of which we will be using next week!Week 3 (1 hour)
It’s kimchi week - learn how to make Newlyn Fermentary’s best selling house kimchi, we will be using the brine from the previous week to make our blended chilli sauce.Week 4 (1 hour)
By now you will have heard the word ‘kvass’ a few times, let’s learn more about kvass and its uses (using kvass from their 3 previous ferments)Week 5 (1 hour)
During week 5 we will learn to make water kefir and one other wild ferment, we will use the water kefir to blend some delicious cocktails for our celebration supper next week.Week 6 (2.5 hours)
Celebrate your achievements and learn more about how to incorporate fermented food into your diet with a 5 course tasting buffet. There is an option to bring a guest to this evening.