Festive Fermenting with Thom Eagle

Join us on Wednesday 18th December

In this session you will the ancient art of fermentation. A slow and mindful way of
approaching food, fermenting has been used throughout history to preserve fruit and
vegetables and to transform their flavour. Thom will talk you through the basic techniques
required and how to adapt them to whatever produce you have to hand. With minimal
equipment required, this session will equip you with traditional skills that you can bring into
your own cooking practice.
Everyone is welcome from total beginners to experienced cooks and fermenters looking to
share their skills.

What to Expect:
We’ll explore the gardens to see what produce is available to preserve even in the middle ofwinter before settling into the polytunnel to make a Festive Kimchi with winter greens,
stored roots and fruits, and preserved chestnuts.
Dress warm! We’ll be outside for some of the session and in the polytunnel for the rest
which is sheltered but not heated.
We’ll provide the ingredients – please bring a jar of around 500ml to take your kimchi
home! Please get in touch if you won’t be able to bring one as we should be able to provide
some spares.

Recommended age for this workshop is 11+
Under 18s must be accompanied by an adult

We have 3 ticket price options:

Supported ticket for £0 (for people on low income, in or out of work)

Standard ticket for £7 (for people in employment or with a steady income)

Supporter ticket for £14 ( for middle to high earners with disposable income beyond cost of living)