Fermented food may have become something of a talking point in the last number of years, but it has always been an important part of a thriving digestive and immune system. Over time, however, many of the traditional, naturally fermented elements that would have been part of a healthy diet have been lost. This afternoon course is designed to show you how to reintroduce this wonder stuff back into your daily meals, bringing more flavour and greater health to your home cooked food.
Through a practical workshop, Ballymaloe’s fermenting expert Penny Allen will demystify the process of fermenting, and take you through simple methods to make everything from sauerkraut and kombucha to water kefir from scratch.
What you get:
A tour of the organic farm, gardens, dairy and greenhouses
An array of ingredients, including Ballymaloe home-grown produce
An introduction to why fermentation is key to long-term health
An overview of recipes and ways to bring fermented foods into your diet
Step by step guide to essential fermenting recipes
A jar of your own sauerkraut and starter cultures for kombucha and kefir to take home
"The workshop was well organised, preparation was very good and Penny is an interesting, knowledgeable and entertaining teacher. Content was a very good balance between theory and practice. I learned a lot.” Susan xxx
Please note: A pack of all the recipes demonstrated is provided as part of the course fee
Interested but timings don’t work? Don’t worry, we run this course several times a year so please check back for further dates, or sign up to our newsletter and we will notify you of the next one.
Check out what Penny is up to on her Instagram https://www.instagram.com/pennyporteous/
Please note this course begins at 2 pm with a tour of the farm and gardens here at Ballymaloe Cookery School before getting into the kitchen at 3pm.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.