Fermentation Course

 Last weekend I went on a fermentation course. And although I do lots of fermenting it's always great to expand my knowledge even more. 

Most years mum buys a course for us both to attend and this one was "Further fermentation". It was lovely of her to book that as she has no interest in fermented foods, but we'd been to the venue before at Harts Barn Cookery School on a course in 2019 called "forage and Feast" and it was lovely to spend the day together - mum even treated me to lunch at the café afterwards.

A strawberry "cheong" 

I was really chuffed when she booked it as I saw it was being lead by Rob Gould, someone I had followed on Facebook for a good number of years. Thinking about it, it might have been his blog that got me to try fermenting wild garlic for the first time. 

Cabbage & Beetroot Sauerkraut

When we were at Hellens Garden festival last month we tried some amazing ferments made by a local firm. 

The two I liked best were the kimchi (hot and spicy) and a beetroot sauerkraut. What set this sauerkraut apart from others I'd tried was the addition of ginger and garlic. It just lifted the flavour so much!

So I decided it was time I had a go at making it. I loved our fermented wild garlic from a few years back so thought it would be good to get back into it.