All you need to make your own delicious and good-for-you lacto-fermented pickles are vegetables, salt and some patience. Join chef Clare Heal in our learning studio kitchen for hands-on introduction to this magical process.
We’ll make sauerkraut, kimchi, classic deli cucumber pickles and preserved lemons. You’ll leave with a jar of each along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.
This class is a combination of hands on and demo by Clare. A meal is not provided as part of the course, but there will be an opportunity for tastings.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.
Clare Heal runs her own one-woman catering company, Sycamore Smyth, putting on seasonal supper clubs and other events in London and beyond. She’s a classically-trained chef and self-taught fermentalist who will pickle anything she can get her hands on. Clare believes that anyone can be a good cook and loves giving people the confidence to experiment in the kitchen.