Masterclass - Kombucha and Kimchi Fermentation (VIP Series)

Kombucha and Kimchi Fermentation (VIP Series)

Date and Time

Wednesday 11th September 2019

6:30pm - 9:00pm

Cost

£84 (£66 Concession*). Price includes VAT.

Location

Made In Hackney
Food For All Basement
3 Cazenove Road
London
N16 6PA
UK

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

"The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease." Asa Linéa Simonsson from Linéa Nutrition

In this class:

  • Perfect the art of making vegan kimchi, sauerkraut, kimchi cucumbers and take your ferments home
  • Discover the wide range of nutritional benefits of fermented foods
  • Learn how to make delicious Kombucha and take home your own kombucha mother
  • Enjoy delicious tasters throughout the class and take home a recipe pack

Asa is a nutritional therapist and a naturopath with more than 20 years’ experience in the medical and healthcare industries and is passionate about helping and inspiring people to improve their health through nutrition. She initially started her career as a nurse in Sweden and moved to England in her early twenties, setting up a business manufacturing vegan skincare, before she trained as a Naturopath at the CNM in London. Asa runs Linea Nutrition and has just finished her first book 'Fermentation' which came out in June 2019 published by Anness Publishing. 

Fee*: £84 (£66 Concession**) inclusive of VAT

You will need to bring two glass Kilner style clip top jars approx 350ml  jars (or otherwise extra jars if you have smaller ones) and one food container (any type)

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: info@madeinhackney.org / 020 8442 4266 - Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.


Masterclass Prices and VAT from January 2019

Stop press! Due to our growth (a good thing!) Made In Hackney is now VAT registered. This means from January 20th 2019 our masterclasses prices must include VAT - raising our prices by 20%. This is a legal requirement. Thanks for your understanding.



Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.