Workshop: Creating Zero-Waste Flavourful Ferments
This workshop is an introduction to fermentation for beginners, starting with the best way to chop vegetables and work with vegetable left overs, and ending with the creation of zero waste ferments. The session will cover introduction to fermentation as an ancient food preservation practice across the world, its health benefits and waste-reduction methods. We will then create individual prep stations for step-by-step guidance on:
Jar preparations and storage methods
Flavour combinations and how to get creative by expanding flavour profiles according to your own personal preference.
Ferment ratios
General dos and don’ts
We will also share ways to include more ferments into your daily eating habits, as well as a demonstration on making fermented pico de gallo that we will share as a light snack.
There will be plenty of opportunities to ask questions, and you will leave with a jar of vegetables ready for a fermenting process, along with fermenting recipe, instructions, and process reminders sent to you via email. This session is ideal for anyone who wants to learn basic fermentation principals or is curious about fermentation.
Meet Iva (she/her)
Iva has made London her home and developed a career as a plant based chef over the last 15 years, and is passionate about showing people how to include more plants and wholefoods into daily eating habits, and how to develop creativity as a home chef. She is a director and a founder of Nourish Lab London, running community chef-led plant based cooking, workshops, and everything plants in South London.
Growing up in Yugoslavia, now Croatia, in the 1970s, where all the food was prepared from scratch, she learned about foraging wild herbs for food and teas, along with their healing properties, as well fishing and diving for edible shellfish and meat preservation. This was part of seasonal food tradition, and influenced her to shift to a plant-based lifestyle some 30 years ago. She has participated in regular family food preserving growing up, including everything from drying figs and olives, pickling, making jams and fruit preserves, fermenting, and particularly making massive batches preserved of cabbage for the family’s year ahead. As a child, she would be placed in fermenting barrels to walk over the cabbage for the fermentation process.
Price: £85/ Free for Southwark residents
Free places are available for Southwark residents aged 19+. Each resident can claim 1 place per academic year (Sept 24- Jul 25). To check whether you are eligible, please click here.
To claim your free place, click ‘Book Here’ below, and enter code ‘SOUTHWARK25’ under ‘Redeem Coupon’.
You will then be charged a £10 deposit in order to claim your place, this deposit will be refunded to you after you attend the workshop.
Please note that you will be required to fill in a Southwark Council form, including some personal information, in order to confirm your place on a workshop. Your place will not be confirmed until this has been completed in full.
This workshop is now fully booked.
You might also be interested in our other workshop Fermentation: Creating Kombucha and Sauerkraut
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