Join food author and nutritionist Asa Linéa Simonsson from Linéa Nutrition to learn all about the process of fermenting to preserve food and make it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.

This recording of a live class will include:

• Learning the nutritional benefits of fermented foods
  
• How to make kombucha
• Techniques for making sauerkraut, kimchi and pickles
• Lear how to make nut cheeses and  fermented chutneys in demo sessions
• Extensive recipe handout

For ingredients and equipment needed see below


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. 

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

* All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

** Concessionary rate available for students, pensioners, unemployed and low waged. 

INGREDIENTS LIST:

• Pack of sea salt 

Sauerkraut

• 1/2 cabbage
  
• 1 firm apple
  
• 1 teaspoon caraway seeds
• 1 teaspoonmustard seeds (optional)
  

Kimchi

• 1/2 large or 1 small chinese cabbage
  
• 2 carrots
  
• 4 radishes
  
• 2 spring onions
  
• 3cm piece of root ginger
  
• 1 small red chili
  
• 4 garlic cloves
  
• 1 teaspoon gochuragu chili powder

optional extra ingredients: mooli, sea veg, regular or smoked paprika, apple cider vinegar, red bell pepper, miso, soya sauce

Pickle: 

• 3 carrots
  
• 1 onion
  
• 2 cloves garlic
  
• medium beetroot
  
• 1 teaspoon cumin seeds
  
• teaspoon mustard seeds

optional extra ingredients: cauliflower, chili flakes, caraway seeds, juniper berries. 

You can pickle almost any kind of vegetable so you can use/add whatever you have.

Kombucha: 

3 green or black tea bags or 2 tsp loose., 125g sugar, 2 x tablespoons raw apple cider vinegar

EQUIPMENT LIST

• At least 3 x 350ml kilner-style jars. You can also re-use jam jars. 
• 1.5 litre jar for kombucha (lid not necessary) or just use a large bowl
• Kombucha scoby: you can order a scoby from happykombucha.com or ask a friend who ferments for one (but it's not essential to have in time for the class as you can also just watch and make your kombucha later)
• Fermentation weights: these need to fit inside your fermentation vessel to weigh down the vegetables under the brine: you could use a jar with a smaller diameter, a clean stone, the outer leaves of your cabbage and the stalk, or a small plastic bag filled with water. The options will be discussed in the class and you can then decide what you prefer to use.
• Mixing bowl
• A variety of sized spoons. large and small for tasting
• Measuring spoons
• Scales
• Gloves (optional)
• Grater
• Sharp knife
• Chopping board
• Elastic bands or string
• Old clean tea towel (to use to cover your ferments) or you can use squares of any breathable fabric e.g. an old cotton t-shirt  
• Labels for your ferments (optional)

Refunds: we require a minimum of 5 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: classes@madeinhackney.org / 020 8442 4266

Location: Zoom details to be supplied via email. Check your junk mail if need be!