I’m delighted to be returning to the gorgeous Garden Museum food learning studio to teach another fermentation workshop as part of their monthly Masterclass series.

We’ll make sauerkraut, kimchi, pink pickled turnips 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.