Join us at the Codrington Community Centre for my 2018 Six-Part Series, including my Signature Workshops as well as three Cultured Cook Workshops. Not only will you have access to all the information you need to start fermenting food AND beverages at home, but you will also be aware of how to integrate fermented foods into your everyday diet.
Over the course of the series, you will have access to three distinct cultures to keep and continue enjoying in your own kitchen, and of course every workshop includes hands-on instruction to make your own ferment to take home, along with additional recipes.
Sign up for all six courses, or select only those topics that appeal to your interests. Advance registration is required so that I can fully prepare everything we will need. Payment is accepted in cash, cheque or etransfer – email me to register: email@example.com
Each workshop is limited to 10 participants, to ensure everyone receives the attention they need to feel confident in home fermentation.
Sourdough Basics – $40 ***SOLD OUT
Learn how to keep and bake with a live sourdough culture, then make some sourdough cookies to take home and enjoy! We will also have Heather from Loon Song Farm talking about working with alternative grains like spelt, which she grows locally on her organic/biodynanmic farm. Each participant will also be able to take home a live sourdough culture!
Sunday, January 21st 2:00 pm – 4:00 pm
Fermenting Vegetables – $40 **Register by March 19th
Learn the principles for creating safe and enjoyable vegetable ferments at home. We will be making our own sliced vegetable ferments (a gardiniera!) to take home, along with recipes for other vegetable ferments.
Saturday, March 24th 10:00 am – 12:00 pm
Bubbly Beverages – $40 **Register by May 14th
Become familiar with ferments like water kefir, kombucha and whey-based drinks. These beverages are versatile and delicious, able to be tailored to your family’s tastes. We will make a whey-based drink to take home, and participants can also choose between a water kefir or kombucha culture to take home.
Saturday, May 19th 10:00 am – 12:00 pm
Cultured Cook Series
Cultured Condiments – $40
Upgrade your BBQ season with cultured condiments! We will be making our own fermented ketchup and mustard to take home, well as the recipes for relish and BBQ sauce.
Tuesday, June 12th 7:00 pm – 8:30 pm
Nacho Night – $40
Tucking in to nachos never felt so healthy! We will pack three different types of ferments into our nachos, including creme fraiche, guacamole and pickled jalapenos. Come enjoy a snack and take home your own jar of prepared guacamole mix, in addition to take-home recipes.
Tuesday, September 25th 7:00 pm – 8:30 pm
Super Ginger – $40
Ginger is such a versatile flavour that lends itself to a variety of contexts. We will learn about ginger beer, how to use fermented ginger as a condiment, and will also create a ginger sauerkraut to take home. Each participant will also be able to take home a genuine ginger beer culture to continue enjoying in their own kitchen.
Tuesday, October 23rd – 7:00 pm – 8:30 pm
Each workshop includes hands-on instruction from an experienced fermentor and instructor, take-home recipes and handouts, and of course everything you need to make your own ferment to take home. You will also have access to live cultures that you can keep and create with in your own kitchen!
Each workshop is being held at the Codrington Community Centre
Bonus: Once you have taken a workshop with The Living Kitchen, you get access to our Living Kitchen Insiders Facebook Group! This is a great way to keep in touch with others who are stretching their skills in this area, share recipes and get inspiration for your own creations.
Space is limited to 10 participants per workshop.