University of Liverpool staff, students and graduates are invited to The Fermentation Station’s zero waste Sauerkraut Masterclass as part of Sustainability Week.
The Fermentation Station focuses on sustainable and seasonal, small-batch, gut-loving and plant-based ferments. In our Sauerkraut Masterclass participants will learn how to make this widely used condiment for themselves, making the fermenting process fun and feel familiar. Your masterclass will begin with the fundamentals of fermentation, giving an insight into the rich cultural history of sauerkraut, the preparation process of sauerkraut, including the diversity of this ferment and leaving with the tools to recreate this delicious ferment. A Fermentation Station masterclass also gives an introduction to zero waste principles, the food waste loop and how to use these in fermentation. Each participant will have the choice to follow a traditional recipe or mix it up with other seasonal vegetables and will take away their own custom-made jar of sauerkraut with the knowledge and skills to ferment at home.
“From fermentation first timers to the most proficient pickler, our workshops blend history and knowledge with the natural simplicity of fermenting, educating, and entertaining in the same breath.
Our workshops are inclusive for everyone, as fermentation should be! We provide all the equipment you will need to produce a variety of seasonal ferments, including ingredients and vessels. By the end of the workshop, you will have your own delicious, diverse, seasonal ferment to take home and enjoy.
Fermentation is what we call “Ordered Chaos”, we want our products to be fun from start to finish. We hope our ferments help you get creative, have fun, and inspire you to try new dishes, especially with the help of our ‘Pickles on a Plate’ series.”
Tickets are limited so book your place now!
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