Ferment and Pickle
Fermented foods are enjoying a renaissance at the moment, with kombucha and kraut appearing on shelves in kitchens and shops across the country. We know they’re good for us and that we should eat more of them – but how? And how do we take this to the next level by exploring some of the more unusual ferments?
Join chef and author Thom Eagle as he looks beyond pickles and kimchi at a variety of fermented foods from historical and international cuisines. From the garum of the ancient Romans to the sour sauces of modern Georgia, he’ll be giving you a ferment-ucation full of delicious tastings, as well as showing you how you can use these flavours and techniques in your own kitchen.