I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle. Their school is located in shipping container in the garden of their flagship Dalston Branch and you can get tickets via Eventbrite.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag 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.

During the workshop you will get to try a variety of things I’ve made accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.