Real Pickles workshop online
The harvest season is in full swing, all the best vegetables all at the same time, which means it is time to preserve, and one of the healthiest and tastiest ways to do that is by utilising the magic of fermentation. Simple, cheap and healthy. Get confident with vegetable fermentation and get creative – its time to fill your kitchen and your gut with healthy and delicious live-culture food.
During this live online workshop you will learn how to ferment vegetables at home, getting to know the process and biological principles. I will introduce some fermentation traditions from around the world and the potential health benefits you can get from eating fermented foods. This is a practical course so everyone will be making some ferments in their own kitchen. A list of basic ingredients and tools will be sent out ahead of time. As it is summer we will focus on the vegetables of the moment including tomatoes and cucumbers.
NOTE: this workshop starts at 10:00 CET so 10am for Portugal/UK, 11am in Sweden, Netherlands, Spain etc and 12pm for Finland. The workshop will be held in English.
Who’s it for
This course is open to all levels, from total beginners to seasoned kimchi makers, and from avid shoppers to market gardeners looking to branch out.
Why ferment your vegetables? Having a healthy gut flora (your own colony of microbes who help you digest) is associated with multiple health benefits. These include: protection against diabetes and certain cancers, better immune response, reduced anxiety and less inflammation. The process of fermentation make the nutrients in the vegetables easier for your body to take up (some new nutrients are even created) while the good bacteria help you digest the other food on your plate better to and increase your own gut flora.
Fermented vegetables are fun to make, can add both sparkle and depth to your meal and come with a whole line of health benefits that we are only beginning to understand (although we have been fermenting for thousands of years).
Place
Zoom
Cost
50€
Sign up
Fill in and send the form below and you will receive a confirmation email with payment information – your place is guaranteed on receipt of payment.
Kursledare
Brigid Lefevre
For over a decade, I’ve had the privilege of sharing my passion for fermentation with students in schools, colleges, and private groups. My journey has been deeply rooted in a love for small-scale organic agriculture, where I dedicated years to nurturing a vegetable garden and operating a fermentation CSA in beautiful Sweden.
For the last three years, I took on the exciting role of leading a groundbreaking EU-funded project. This endeavor is close to my heart as it aims to not only promote but actively foster an increase in the production and consumption of fermented vegetables on a national level. It’s been an incredible journey, and I’m grateful for having had the opportunity to contribute to the growth and positive impact of the fermented food community.