“Let Food Be Thy Medicine, And Let Medicine Be Thy Food.” - Hippocrates, Father of Western Medicine
The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease." Asa Linéa Simonsson from Linéa Nutrition.
The class will include:
- Learning the nutritional benefits of fermented foods
- Making kombucha and water kefir
- Learning how to make sauerkraut and kimchi
- How to make nut cheeses
- How to make fermented salsa and chutneys to go with the cheeses
- Delicious organic plant based lunch and recipes to keep
- 15% discount on the day in neighbouring wholefood shop, Food for All
Åsa Linéa Simonsson is the author of 'Fermentation - how to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more' published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats.
Single workstation: £99 (£79 Concession**)
Double workstation (share with someone from your household/ social bubble): £178 (£142 Concession**)
Prices include VAT
*This fee is used to help fund our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
** Concessionary rate available for students, pensioners, low waged and unwaged. TO PURCHASE CONCESSION TICKETS USE THE CODE 'CONCESSION' ON THE BILLETTO BOOKING PAGE
Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: firstname.lastname@example.org / 020 8442 4266
Location: Made In Hackney, Liberty Hall*, 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK
*Liberty Hall is a black and white village hall building with a gable roof at the top of Spring Hill, just by the common
We do our utmost to keep you safe at our venue. You will have your own set of equipment at your own socially-distanced workstation with your own hand sanitizer. We take the temperature of all guests on arrival, our staff wear clear masks and visors, and our venue is well ventilated.
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.