The Plant-Based Community Cookery School
Thursday 22nd October 2020
7:30pm - 9:30pm
£20 (£10 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Fermenting is a brilliant way of preserving cabbage and other vegetables, and allows us to eat 'living food' all year round. Join our popular cookery teacher and chef, Steve to learn the art and alchemy of making your own fermented gut-loving kimchi and sauerkraut using whatever veg you have available.
The class will include:
For ingredients and equipment needed see below...
About Steve
Steve Wilson loves a funky pickle, and is an extremely popular Made In Hackney cookery teacher (he was also a hit with Jamie Oliver when he visited us!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company. He has recently been getting obsessed with making his own misos, shoyus, fermented drinks, chilli sauces, salsas and other ferments, and is looking forward to sharing some of this knowledge with you.
Fee: £20 (£10 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...
If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Please note we cannot share recordings of classes.
INGREDIENTS LIST
Kimchi
Saukerkraut
N.B. These two classic ferments are usually made with a cabbage base, but you could ferment tomatoes, courgette, carrots, mushrooms, peppers, whatever you have available at home, we can work with you during the class to ferment whatever ingredients you can get hold of to make your own version of kraut-chi in your own home. You could also add grated carrot, radish, kohlrabi, garlic, ginger or other vegetables or spices as you please. In Germany they like to add caraway seeds, I often make my sauerkraut with mustard seeds, but you could add Indian spicing, or Mexican spicing, I will be encouraging you to be creative and experimental with your ferments!
EQUIPMENT LIST
For information: classes@madeinhackney.org / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!