We just had the most brilliant evening at The Waiting Room, teaching the basics of preserving and fermation to the industrious folk of Colchester. We decided to teach three of the basics that we rely on for our every day needs: Sauerkraut, Kimchi and Kombucha. After a super practical workshop where everybody could chip in to make a bit of everything, we filled a bundle of jars for people to take home.
After a breif introduction by Christian about why we do it- besides taste I got everyone chopping, grating, slicing, mixing and tasting and drifting around to learn about how its done.
I'm giving you the recipes that we used in the next few posts but remember everything is open to variation and can be altered depending on taste so don't feel too tied to what I've written done!