Pickling, preserving and fermenting are among some of the oldest methods of food preservation and thanks to a new wave of chefs these processes have become super cool again. Preserving is great fun and ticks all the boxes for seasonality and zero waste without requiring specialist equipment.
During the class we will guide you through a variety of methods and recipes, which will change with the seasons. You will learn how to pickle, preserve and ferment like a pro to create delicious and nutritious staples to enjoy all year round and learn about the best go-to pairings to complement your preserves and pickles. Our chef will explain the reasons behind the methods used and assist you in getting hands on with practical preserving processes and techniques. Throughout the session we will share a wealth of hints and tips on how to get the best out of seasonal produce.
Once you know how, preserving can become addictive- when you finally depart the class clutching an armful of goodies you may also find that you have acquired the pickling bug!
You’ll learn to create a range of pickles, preserves and ferments such as: cucumber and cracked black pepper jelly, Korean kimchi, fennel and orange pickle, raspberry vinegar, summer berry and gin jam, pickled cherry tomatoes, miso pickled mushrooms and Bloody Mary chutney
NB- Recipes will change according to the seasons