LondonFermentation

Join us in the Studio at West 16th for a hands-on Festive Kimchi Fermentation Workshop! The Brussels sprout kimchi is back for one time only this year on Tuesday 3 December at 7pm. PS: sprouts are optional so if you’re not a fan of them, you can leave them out and make a classic vegan Korean kimchi. The kimchi will be ready in time for Christmas lunch so if you’ve been dreaming of turkey, roasties, yorkies and kimchi, then this is the workshop for you. No experience of fermentation required and the recipe is vegan. Cheese & kimchi toasties provided (contains dairy and gluten) and Kombucha cocktail on arrival. Non-alcoholic option available. You will take home a 500ml jar of kimchi to ferment with full instructions. £45 early bird tickets until 3 November then £50pp. Ticket price includes all materials, a delicious cheese and kimchi toastie and a West 16th kombucha cocktail Please note: we buy fresh ingredients for the workshop, so unfortunately cannot refund any tickets, however if you are unable to make it for whatever reason, you are welcome to send someone along in your place. Suitable for ages 18+. Location West 16th, SE24 9JY Book tickets here: https://www.tickettailor.com/events/west16th/1429539?

Join me for a Hands-On Fermentation Workshop in Penge, London SE20 where you will be chopping and prepping veg and fruit to take home and ferment with full instructions. The recipe I use is vegan. Everything you need is provided. No experience of fermentation is required. I'll teach you everything you need to know and your ferment will be ready to eat within a week of the workshop. Tuesday 8th October at 7pm. [BUY TICKETS] Kimchi is a spicy Korean condiment made from fermented cabbage. As well as being delicious, it has lots of brilliant gut health boosting properties. I'll give you lots of recipe ideas on how to eat kimchi. Nb. There will be no refunds or reschedules if you cannot attend as I buy fresh ingredients for each course participant. You are welcome to reallocate or resell your ticket if you cannot attend but do remember to pass on the recipe card that I email to the new attendee. Terms of Sale: Workshop is for age 18+. No refunds or reschedules as Iisted above. https://southlondonferments.wordpress.com/

Early Bird tickets now available: [Book Tickets] Join me for a Hands-On Fermentation Workshop in Penge, London SE20 where you will be chopping and prepping veg and fruit to take home and ferment with full instructions. The recipe I use is vegan. Everything you need is provided. No experience of fermentation is required. I'll teach you everything you need to know and your ferment will be ready to eat within a week of the workshop. Kimchi is a spicy Korean condiment made from fermented cabbage. As well as being delicious, it has lots of brilliant gut health boosting properties. I'll give you lots of recipe ideas on how to eat kimchi.

Book Tickets Join me in the Studio at West 16th in Herne Hill for a hands-on Kimchi Fermentation Workshop where you will learn to make this fabulously punchy fermented side dish and condiment. At the end of the class you will have your own jar of kimchi to take home. The recipe is vegan, packed with probiotics and no experience of fermentation is required. Your ferment will be ready to eat within a week of the workshop. £45pp (ticket includes all materials, a delicious cheese and kimchi toastie and a West 16th kombucha cocktail) Please note: we buy fresh ingredients for the workshop, so unfortunately cannot refund any tickets, however if you are unable to make it for whatever reason, you are welcome to send someone along in your place. Suitable for ages 18+.

Make your own Seamoss Workshop with London’s Finest Seamoss This is the first time I have offered this workshop which will be hosted by Emily from @londons_finest_seamoss Book tickets here: https://www.eventbrite.co.uk/e/make-your-own-seamoss-workshop-with-londons-finest-seamoss-tickets-803865321817 Seamoss is an edible seaweed that is a rich source of many hard-to-get nutrients. It contains 92 out of the 102 minerals our body needs. It’s also a good source of fibre and plant-based Omega 3. The recipe is vegan and raw. I eat a heaped tablespoon of it daily straight from the jar but some people prefer to add it to their smoothies. Unflavoured seamoss has a slightly salty, sea tang to it but in this workshop we will be flavouring the seamoss to take away this taste. You will learn all about the process of rehydrating dried seamoss, flavouring it and creating a gel that is ready to eat. Emily uses wildcrafted sea moss as opposed to farmed seamoss. This grows naturally in the marine environment so that the seaweed can absorb the nutrients from the ocean. Her seamoss comes from Grenada. This type of moss is preferred because it is more nutrient-dense and has the most nutritional benefits when consumed. As well as creating your own flavoured jar ready to eat, you will take home some dried seamoss to create another batch. Flavour options include: Key lime and Ginger Ginger and cayenne pepper Mango and Maca Sea moss benefits may include: 1. It provides iodine and tyrosine which support a healthy thyroid 2. Rich in fibre, it also acts as a prebiotic, boosting good bacteria in the gut 3. Contains phytochemicals that improve the immune system 4. Its fibre content means it slows down digestion and balances blood sugar levels 5. One of the best plant sources of omega-3 fatty acids, which support a healthy heart https://www.eventbrite.co.uk/e/make-your-own-seamoss-workshop-with-londons-finest-seamoss-tickets-803865321817

Kombucha is a fermented drink made from tea and packed full of probiotics. Book your ticket here: https://www.eventbrite.co.uk/e/kombucha-is-a-fermented-drink-made-from-tea-and-packed-full-of-probiotics-tickets-791920344067?aff=oddtdtcreator No fermentation experience is required. Come along, learn a new skill and meet people that are also into fermentation. In this workshop we will look at how to brew delicious kombucha at home. We'll cover all your fermentation questions - flavouring, first and second fermentation, carbonation and scobys, and you'll leave with your own starter kit to make your own. You will receive your own Kombucha brewing starter pack with a Scoby in a glass jar already sitting in the tea and sugar liquid and a clip-top bottle along with a demonstration of the two stages of making kombucha including flavouring options and how to build carbonation.