Fermented food - how to improve your gut and immune system by creating super foods at home

Fermentation is the breakdown of carbs such as starch and sugar by good bacteria and yeast. It is also one of the oldest techniques for preserving food. Simple preserves after a harvest glut include sauerkraut and kimchi, but chilli sauces, relishes and other types of flavour-packed “pickles” are as easy to make as they are good for you. The bacteria at work are the same as in live yoghurt, Kefir and pro-biotic drinks. The pro-biotic bacteria in fermented food have been proven to improve digestion and boost the immune system.

Guest teacher Viktoria Rosenhauer grew up in Germany and so is used to sauerkraut and fermented breads, but her scientific interest in fermenting took off after she settled in Cambridge. In this 3-hour class, Viktoria will shed light on the difference between wild fermentation and cultured fermentation, the importance of temperature, what the benefits are and how to make successful ferments at home.

The class will cover the making of

• Sauerkraut
• Kimchi
• Hot fermented chilli sauce 

all of which will be ready to take home in kilner jars provided by us in the class.

We will end the class with a light supper, featuring some of the dishes made during the class and some of our own cookery school sour dough – also made using fermentation.