Make live Sauerkraut & Brined Veg with local produce

In this 2 -hour workshop you will learn how to ferment vegetables using two effective methods – dry salting and brining – from two seasoned nutritionists and fermentationists. During our workshop we will use the skills and techniques necessary to create successful lacto-ferments. There will tasting samples for you to try throughout the event. And you will take 2 jars of delicious foods home with you!

You will learn:

• How to safely prepare delicious sauerkraut and brined vegetables.
• The most important aspects of ageing your vegetable ferments at home and what to look out for to ensure they remain safe and delicious.
• How to get creative with different flavours and seasonal ingredients
• The health benefits of living fermented foods
• How fermentation can provide us with another tool to preserve food and prevent waste at home

Who is this for?

Beginners with no experience of using fermentation to make food or novices who are looking to expand on current knowledge.

Key Information

Date - Saturday 28th September

Time - 2pm - 4pm (we are also running a morning session of this course, click here)

Location - Talgarth Town Hall, The Square, Talgarth, Brecon LD3 0AF

Course Instructor

Madi & Arthur from Crafty Pickle Co. are experienced fermenters who have been running a fermented food business making sauerkraut and kimchi for the past 5 years. During that time they’ve taught hundreds of people the skills of fermentation, incorporating their experience as qualified nutritionists to explain how these foods can fit into our daily diet and support gut health.

What you need:

Everything will be provided, please bring your own apron if you wish.

Age limit - You must be 16 years old or above to take part in this course for safety reasons. Under 18s should be accompanied by an adult.

How much does it cost?

We aim for our short courses to be as accessible as possible by removing finance as a barrier to learn. We also have to ensure that we can cover material and teaching costs. To do so, we operate a Pay What You Can ticket model. We ask you to select one of 5 ticket options based on your individual financial circumstances:

Low wage – Reduced rate: £20

Mid wage - True cost: £40

High wage – Pay it forward: £60

Philanthropist - Gifting a donation to the college to support future courses & bursaries: £200

Free - Fully-funded

If you are unable to pay for the course and would like to be considered for a free place, then please send an email to info@blackmountainscollege.uk. You will be contacted by a member of our team 2 weeks prior to the course starting. Please note that once tickets are sold out, we can no longer accept bursary applications.

Please note that spaces on all our courses are limited. We operate on a first-come, first-serve basis.

Please view details on our pricing structure here for suggestions of what rate to pay 

Refund Policy

We will refund 50% of your ticket until 4 weeks prior to the course start. After that tickets are non-refundable. Depending on the uptake of the course we hold the right to cancel it, in which case you will be refunded. In cases of extreme weather or other unforeseen circumstances that force us to cancel the course, you will also be refunded.

Accessibility

This course is rated as 1 (most accessible) on our scale of accessibility. Read more about our accessibility policy here.

Please see our booking terms & conditions upon checkout for more information.

You need a basic knowledge of knife skills and be able to prepare the food. Instructors will be able to provide assistance when needed.