OK We have not really had a zoom cooking for a long time. Mainly because the demand seemed to have waned. If you are still or again interested let me know and if we get enough people together we can start it again.

But this is something a bit different. Last year I gave 5 courses at the Duncraig Senior High School, which was a great success. And I lately had a few inquiries into people looking for online courses for fermentation. So I thought I could just try to make it into a zoom workshop.

It’s completely free and the more that want too participate the better. I think we are limited to 50 participants, but I doubt we get that many anyway.

Lacto Fermentation

In this workshop we will stick to probably the oldest and simplest form of fermentation which is called lacto fermentation. The workshop should go for about one hour and in case you can’t read my writing on the flyer above it will be on Sunday the 6th of March at 21h Perth, 14h Paris and 8AM New York time, for those of you that are scratching their head now, this is the same time in different time zones. So there is for the moment only one workshop planned.  If people like it I am happy to add some more.

What you need

Well if you just want to tune in to listen that is great too, but if you want to start your own fermentation you will need some stuff.

Basics for Fermentation:

  • Glass containers with lid, Size will depend on how much you would like to ferment. Could be old jam jars or or any kind of glass preserving jar. It is usually good if it is glass, just so you can see what is going on. In theory plastic would work too just does not usually look so nice.
  • A big enough pot to sterilise your jars. In other words, your jars have to fit in at least one by one and you should be able to cover them with water.
  • Water for the ferment, ideally filtered
  •  Salt, anything EXCEPT iodised (Table Salt) will do. I tend to go for pink Hymalian Salt since it is less processed than most white salts. The grey sea salt works very well too. Otherwise regular cooking salt will do just fine.
  • Vegetable or fruit to ferment. The possibilities here are endless. Classic ferments are cabbage and Chillies, but I love celery or radishes as well but a lot of other things go as well. Onion and garlic are good, what ever you like
  • either gals weights or lemons or limes. If you are just starting the later will do just fine.
  • If you want you can get some pickling spices. Otherwise cloves are great and coriander seeds are a classic. Always good to have some Garlic around.
  • If you like things sweeter some sugar, but ideally not white sugar since it is to refined
  • Very important a scale that ideally goes into grams with one decimal
And I hope that is it. You might want to check in again before the workshop just to make sure I did not add anything.

Let me know if you are interested and I will send you the connection details if you don't have them already!