Name: Introduction to Miso & Koji Workshop
Price: 55 GBP
Availability: InStock

Bristol 

Join us for a day of foraging &amp; fermentation with local herbalists Annwen Jones &amp; Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health &amp; wellbeing.&nbsp;We will begin the morning in Eastville Park &nbsp;learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have.&nbsp;You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink.&nbsp;We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.Cost: &pound;100, &nbsp;&pound;90 and &pound;80 sliding scaleThis event is a collaboration between Go Foraging and Rhizome Herbal Clinic.&nbsp;

Rhizomeclinic

Foraging

Fermentation

Collaboration of local herbalists and forager to show you local wild herbs to support digestion. We will explore a local wild place in the morning, go back to CoExist for lunch and to make herbal medicines and ferments. 

Spring Herbs, Foraging & Fermentation 

General Admission

Middle waged

Low waged/unwaged

Caldicot

FERMENTATION IS FUN!! 
Both sauerkraut and kimchi are made using a technique referred to as lacto-fermentation. In this process lactic acid bacteria (LAB), are the microrganisms responsible for changing raw vegetables into a complex mixture of lactic acid and chemical compounds resulting in new and funky flavours! During our workshop you'll learn the skills and techniques necessary to create a successful lacto-ferment at home every time! 
Our 2.5 hour course starts with a welcome drink of our house-made kombucha along with a few tasters of our core range of sauerkraut and kimchi, (with an occasional one or two kitchen experiments we've been working on).
From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term 'probiotics' is thrown around so often. 
As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. Each participant will have the opportunity to make their own unique sauerkraut using a selection of herbs, spices, fruit and veg. Additionally, you'll learn how to make an authentic style kimchi. Each participant takes home two kilner-style jars of their prepared sauerkraut and kimchi along with at-home care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic! 
Fermentation is also a delicious and nutritious way to use up spare fruit and veg. You'll learn how you can make the most out of precious food, by providing another tool in the fight against food waste! 
WHAT DO I BRING..? 
Nothing! Well maybe some clothes - knives and nakedness tend not to mix... Seriously though, we'll provide you with everything you need (including some tasty samples to try). A bag to take your ferments home in might be an idea though.
WHERE IS IT HELD? 
We'll be holding the workshop out of our very own fermentation kitchen located on Bentley Green Farm in Crick, just outside of Chepstow and a easy-peesy drive from Bristol and Cardiff. There's also a bus which stops right at the entrance to Bentley Green Farm on the A48. 
 WHAT DO YOU GET? 
 - Expert instruction and guidance on how to produce your own sauerkraut and kimchi at home, safely and effectively.
- Tastings of Crafty Pickle Co. fermented foods (and more!)
- Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.
- To bring home a jar each of your very own, handcrafted sauerkraut and kimchi 
 
See you there! 
With Kimchi and Kisses,  
Madi & Arthur - The Crafty Pickle Co.

The Crafty Pickle Co.

Food & Nutrition

Food & Drinks

Health & Nutrition

Food Science

Food

Nutrition Science

Vegan Cookery

Vegetarian Cookery

Food Waste

Gut Health

Discover how to make your very own sauerkraut and kimchi, giving you the confidence and knowledge you need to explore the world of fermentation!

Sauerkraut & Kimchi Workshop

Some of the earliest evidence we have of humans harnessing fermentation shows they were making beer and wine (cheeky ancestors!). However, the end result of making fermented drinks doesn&#39;t always have to be alcohol. The process of fermentation allows us to create exciting and desirable flavours that can&#39;t be achieved by any other method. In this workshop we&#39;ll instruct you how to make your own kombucha to take home.Kombucha is a tangy, fizzy fermented tea drink made using a SCOBY (symbiotic culture of bacteria and yeasts). It&#39;s a great, refreshing low-alcohol - a tiny bit is produced during fermentation - alternative to your usual tipple.Our 1.5 hour course starts with a welcome drink (fermented, of course) along with a few tasters of our core range of sauerkraut and kimchi and perhaps the occasional one or two experiments we&#39;ve been working on.From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we &#39;ferment&#39; something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term &#39;probiotics&#39; is thrown around so often.As nutritionists, we&#39;ll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. You&#39;ll learn how to start and care for kombucha, using a SCOBY you&#39;ll take home with you on the day. You&#39;ll also go home with care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!WHAT DO YOU GET?<ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Expert instruction and guidance on how to produce your own kombucha at home</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Tastings of <a href="http://www.thecraftypickle.co.uk/products" target="_blank" rel="noopener noreferrer" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">Crafty Pickle Co. fermented foods</a> (and more!)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The chance to ask ANY questions you might have around fermenting.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">To bring home everything you need to brew your very own kombucha at home.</li></ul>WHAT DO I BRING..?Nothing! We&#39;ll provide you with everything you need, although a bag to take your ferments home in might be an idea though.WHERE IS IT HELD?The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We&#39;re right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!

Some of the earliest evidence we have of humans harnessing fermentation shows they were making beer and wine (cheeky ancestors!). However, the end result of making fermented drinks doesn't always have to be alcohol. The process of fermentation allows us to create exciting and desirable flavours that can't be achieved by any other method. In this workshop we'll instruct you how to make your own kombucha to take home.
Kombucha is a tangy, fizzy fermented tea drink made using a SCOBY (symbiotic culture of bacteria and yeasts). It's a great, refreshing low-alcohol alternative to your usual tipple.
Our 1.5 hour course starts with a welcome drink (fermented, of course) along with a few tasters of the range of sauerkraut and kimchi we produce and perhaps the occasional one or two experiments we've been working on.
From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term 'probiotics' is thrown around so often.
As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. You'll learn how to start and care for kombucha, using a SCOBY you'll take home with you on the day. You'll also go home with care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!
WHAT DO YOU GET?
Expert instruction and guidance on how to produce your own kombucha at home
Tastings of Crafty Pickle Co. fermented foods (and more!)
The chance to ask ANY questions you might have around fermenting.
To bring home everything you need to brew your very own kombucha at home.
WHAT DO I BRING..?
Nothing! We'll provide you with everything you need, although a bag to take your ferments home in might be an idea though.
WHERE IS IT HELD?
The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We're right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!



Home & Artisanal Brewing

Nutritional Therapist

Health & Wellbeing

Health

Cookery

Tea Making

Brewing

Learn everything you need to make your own delicious, tangy fermented tea AKA kombucha. Go home with your very own SCOBY ready to brew and bottle kombucha at home using our foolproof instructions.

Kombucha Workshop

We&#39;re so lucky to be joined by &nbsp;Robin Sheriff from The Koji Kitchen who&#39;s coming all the way from Edinburgh to teach us this masterclass in miso. You&#39;ll learn how to make your own miso to take home with you, the ins and outs of koji making and its magic and get to taste some seriously unique and fab ferments.&nbsp;Koji maker Robin is one of the few koji makers in the UK lovingly making small batches and teaching people abou the world of koji and miso.This will be a hands on miso making masterclass with a jar of miso to take home with you. We will make miso together, chat koji , enzymes, mould, textures and tastes of misos and explore using different beans, peas and veggies to make your miso with. We will then enjoy a tasting session of misos, koji based amazakes, shio kojis, pickles and lots of other ferments.&nbsp;This is a one off masterclass, we will have fun I promise and then you can use your self-made miso on everything you eat! Tickets will go fast as we have limited spaces!!What you&#39;ll get* Taaasty tastings of a whole range of koji-inspired goodies* Expert instruction on the world of koji, it&#39;s uses and how we can use it to make a whole host of delicious foods* To go home with a jar of your very own miso, made lovingly by you!Where &nbsp;it&#39;s held<p data-key="40" data-slate-fragment="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">This workshop is being held at King&#39;s Road Yard in Pontcanna, Cardiff. This is a lovely venue and there&#39;s a craft brewery and vegan burger place here if you wanna grab some food and drink too!<p data-key="40" 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&pound;45 per ticketwww.thecraftypickle.co.ukhello@thecraftypickle.co.uk

In this hands-on workshops you'll learn how to make your own miso to take home with you, the ins and outs of koji (the mould used to make miso) and get to taste some fab ferments along the way! 
This will be a hands on class with each participant going home with their very own jar of handmade miso. We'll make miso together, talk through the magic of koji and explore different ways to make miso. Throughout the session you'll also try a range of different ferments showcasing just what fermentation can do.
WHAT DO YOU GET?
* Taaasty tastings of a range of koji-inspired and other fermented goodies
* Expert instruction on the world of koji, it's uses and how we can use it to make a whole host of delicious food
* Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.
* To go home with a jar of your very own miso, made lovingly by you!
WHAT DO I BRING?
Nothing! We'll provide you with everything you need, although a bag to take your ferments home in might be an idea though.
WHERE IS IT HELD?
The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We're right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!

See you there!
With much love and miso,
Madi & Arthur - The Crafty Pickle Co.
www.thecraftypickle.co.uk
hello@thecraftypickle.co.uk

Diet

Tasting Experiences

Nutrition & Diet

Join us to learn how to make your very own miso, the ins and outs of koji making and taste some seriously unique and fab ferments

1 Educators providing Courses in Bristol

the crafty pickle co.

Chepstow

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