Pickled & Fermented Food -how to eat it?
One of the biggest questions I get asked is “How do I eat these”- in this class you will make your very own homemade vinegar brine pickles and the start of a ferment, but will also be encouraged to incorporate them into everyday meals –with a few suggestions for good measure…
Your host Kylee Newton, owner of Newton&Pott and author of The Modern Preserver, will take you through the process of making vinegar brines and how these give your fruit and vegetables longevity and all their health benefits.
We talk the importance of preserving food, why it came about and go through good sterilization practice for longer lasting preserves.
The class is a relaxed hands-on session teaching you how to make artisanal treats which you get to take home to eat or to gift to friends- it’s designed to give you the confidence with preserving in your own kitchen.