Lacto fermentation & Sprouting Masterclass

This Lactofermenting & Sprouting Masterclass will teach you the fundamentals of preparing food in a way to optimize Gut Health for you and your family!

Where possible I will be using local seasonal ingredients and will give suggestions on how each recipe can be modified throughout the seasons.

I will give you an introduction to key ingredients and hacks in creating the right balance of flavour.

We  will create 3-4 bottles or jars in total which you will be able to take home at the end of the afternoon.

Please note: To book this Fermentation & Sprouting class only follow this link to complete and pay (and not the full course of 4 modules which is a private event).

Course Content

Introduction to Lacto-Fermentation & Sprouting

Lacto ferments to make + take home

• Dry brined Ferments eg kraut or kimchi
• Wet brined Ferments eg chilli or mini cucumbers for dill pickles
• Fermented Condiments e.g ketchup or barbecue sauce

Demonstration:

• Fermented Rice/Lentil Mix for Indian Style Pancakes or 'Dosas'*
• Sprouted Chickpeas (to use for curries & stews)*
• Sprouted Qunioa (to use for salads)**
• Overnight activated Oats (to have for breakfast)- to take home***

* we will use these fermented & sprouted ingredients for our Vegan Indian Cuisine class  on 5/10/23 which can be booked seperately.

** we will use this recipe for our Vegan International Cuisine class 9/10/23 which can be booked seperately.

***we will use this recipe for our Vegan Breakfast Brunches + Bakes class on 12/10/23 which can be booked seperately.

For my classes, you are requested to take a home covid test within 48 hours of attending your class.

Please do not attend if you or any household member are experiencing flu or covid related symptoms.

Allergen information: this course will be suitable for vegans and includes nuts & seeds. I may be able to substitute but for more information regarding our ingredients, please contact me before attending your class.