Masterclass - Live Culture and Ferments

Live Culture and Ferments

Date and Time

Sunday 7th June 2015

12:00pm - 4:30pm


£65 (£52 Concessions)


Made In Hackney

Food For All Basement

3 Cazenove Road

London N16 6PA 

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

The Event

“Let Food Be Thy Medicine, And Let Medicine Be Thy Food." - Hippocrates, Father of Western Medicine

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.

Learn the lost-art of fermenting with nutritionist Asa Simonsson at this one-day master class. The day's program will include:

  • Nutritional benefits of fermented foods
  • Making nut cheeses
  • Fermented salsa and chutney's to go with the cheeses!
  • Kombucha
  • Water Kefir
  • Sauerkraut & Kimchi

Cost is£65 (£52 Concession)* including a free organic lunch.

*This fee is used to fund our program of free courses to vulnerable and low-income community groups.

For Information: 02084424266

Note: Please let us know if you have any food allergies

Regretfully the kitchen is not wheelchair accessible

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.