Fermentation Workshop

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The Pigtown Fermenting workshop featuring fermentalist and cookbook author Valerie O'Connor

About this event

Boost your immune system for winter by joining me for this fun and interactive fermenting workshop. Fermented foods preserve all the flavour of food while boosting their digestibility and vitamin content. Good gut health is essential for a healthy digestive system and many would argue, it helps with maintaining a balanced nervous system too.

In this workshop I will make

Sauerkraut- pickled cabbage

Kvass - a beetroot tonic

Kimchi - spicy Korean cabbage

Pickled veggies - simple veggies in a jar

This is an introductory class that will teach you all you want and need to know to get started in this fascinating world.

If you want to be interactive I will post the things needed here for making sauerkraut and we can all make that together, but you don't have to.

The other items are easy to follow and you can make afterwards

I will forward on recipes to all paid attendees before the class and if you wish to make everything as we go, you can do so

Please be aware that everything you need to know is listed here the resources to engage in detailed one-to-one questions ahead of the class are not available.

This is part of the Pigtown festival as pickles go great with pork :)

Sauerkraut requirements for make-along

1 full head red or white cabbage (not green) - organic is better but not essential, Lidl do good white cabbage too

1 tblsp sea salt

You will need:

A chopping board

A good, large knife

A large, plastic bowl or basin

A large rolling pin with a flat bottom or a heavy bottle

A 1ltr jar with a clip top lid, Kilner is good - you can find out the volume of your jar by filling it with water from a measuring jug

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Organiser Valerie O'Connor

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