Spend the day in King’s Cross magical Skip Garden learning a wide and delicious variety of seasonal fermented foods.
Throughout the day, you’ll learn how to make and maintain your own sourdough starter. We’ll be whipping up some sourdough crumpets and you’ll also learn how to make traditionally fermented (gluten-free) buckwheat pancakes, which we’ll be start with for elevenses, alongside honey-fermented blackcurrant jam.
We’ll also cover kimchi, kraut and homemade apple cider vinegar (which we'll be making with rosy crab apples), before moving on to drinks such as kombucha, jun, ginger beer, kefir and kvass – with seasonal twists like Elderberry & Echinacea Water Kefir and Pear & Star Anise Ginger Beer.
A delicious Moroccan tagine featuring food from the Skip Garden will be served for lunch, alongside various fermented goodies.
The day will be a mix of hands-on, tastings and demonstrations. You’ll leave with a pot of sourdough, your own jar of kimchi or sauerkraut, which you’ll make on the day, and a printout of all the recipes from the day.
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg and FIVE, and has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.