Workshops
The Ferment Festival features an exciting lineup of paid workshops led by experienced practitioners and fermentation experts. These intimate, hands-on sessions offer participants the chance to master specific techniques like koji cultivation, traditional sourdough baking, and vegetable fermentation fundamentals. Each workshop provides all necessary ingredients, comprehensive take-home instructions, and the confidence to continue fermenting independently. Participants will leave with their own fermentation projects to nurture at home, plus exclusive recipe collections not available elsewhere.
We are delighted that the jars have been supplied by Kilner.
Plant Based Yoghurt
Annie Simpkins is a very knowledgeable and experienced fermenter @fervereuk and will be sharing her wisdom for creating plant based yoghurt! We are over the moon for this!In this demonstration you will learn how to make your own yoghurt from your favourite plant milk whether it is boxed or homemade. You can find out all the tips and tricks for making thick, creamy, and tangy plant based yoghurt at home, saving money, and reducing your use of plastic.You will receive a jar of plant based yoghurt to use at home which you can use for your own vegan starter culture. There will be a selection of plant based yoghurts, made from various plant milks, for you to sample.
Sauerkraut
This is with our awesome fermenter and forager Rob Gould @cotswoldforager forager. We are delighted as Rob is a great fermenter and experimentalist. Looking forward to this!In this hands on workshop you have the chance to create your own lacto fermented veg, sauerkraut to take away with you. You’ll learn how to create the safest form of food preservation there is and go away confident to create again. Sauerkraut and fermented veg are tasty, tangy ferments you can put your own twist on to with all sorts of veg, herbs and spices! We will have tasters for you to try to inspire you!
Kombucha
Time: 1:30pm – 2:30pm
Please come and join the wonderful Jules, CCO, The Fermenters Guild and Owner of The Plucky Pickle who is based in Manchester at Wild Pickle Ferment Festival for a kombucha Fermentation Masterclass.Jules will be delving into the wonders of fermentation, including a brief history behind Kombucha brewing, plus methods, techniques and teas for making the best Booch. You will brew your own Kombucha to take home with you to ferment and you’ll leave bubbling with inspiration to make more.
Miso
We are so lucky to have Robin Sherriff The Koji Kitchen teaching a miso workshop at the ferment festival!
Miso is that tasty tasty bean paste that turns into lovely soup and is making everyone on Masterchef lose their minds! The thing is though, it’s been around forever.There are innumerable homemade miso recipes in Japan, changing from family to family and town to town. Like kimchi in Korea or the seeming infinity of grannies’ scones.Some misos are light in colour, some dark, others deep and complex. Some are chunky, some are smooth, some use barley, some use fava beans, others with lentils, peas and aubergine. Basically, miso is a pretty expansive topic.One of the wonderful benefits of making your own miso is that the liquid byproduct of the process is tamari – the fantastic gluten free alternative to soy sauce.In this workshop you’ll get a journey through the wonderful world of miso by tasting different kinds, learning a bit about the fermentation process, learn basic best practises and prepare your own jar of miso.The cost covers all of the ingredients used and a lovely jar to take your miso home in. You will be well fed too, with a whole range of koji-inspired goodies!
Paid Foraging Walk
Urban Foraging Walk
Sam from @ForagingForAges will take you on an exciting urban foraging adventure! In just one hour, you’ll explore the lush green areas of the city and be amazed by the abundance of delicious wild food right at your fingertips. No need to travel to the countryside when you can uncover nature’s edible treasures right in your own backyard!
