I’m delighted to be teaching a fermentation workshop at my the gorgeous Garden Museum as part of their monthly Masterclass series in the food learning studio.

We’ll make sauerkraut, kimchi, classic deli cucumber pickles and preserved lemons. You’ll leave with a jar of each along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

A meal is not provided as part of the course, but there will be an opportunity for tastings.