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Cooking Masterclass | Russian Ferments with Alissa Timoshkina

Join Alissa Timoshkina - writer, chef and author of ‘Salt & Time – Recipes from a Russian kitchen’ for a 3 hour cooking masterclass exploring the world of Russian fermentation. 

In this class you will learn about the Russian ancient traditions of growing your own food to preserve and see you through the colder winter months, make your own ferment to takeaway, and then cook three different dishes using fermented vegetables as ingredients.

The class will end by sitting down to enjoy all the dishes you have made.

This class is a combination of hands on and demo by Alissa.

Sample Recipes

  • Fennel, apple and white cabbage sauerkraut
  • A winter slaw with fermented red cabbage, apples, sour cherries and sunflower seeds
  • Sauerkraut and potato latkes with soured cream and rye crumbs
  • Bigos (a sauerkraut stew) with wild mushrooms served with boiled potatoes in dill butter

Open to all levels of skills and interests. This class will include a mixture of hands on by participants and demonstration by the instructor. This class is suitable for Adults 16 and over. Maximum capacity 6 people

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 new food learning studio. Each class is 3 hours, and includes tastings or a full meal eaten together depending on the course subject.

Alissa Timoshkina

  • Alissa Timoshkina

    Alissa Timoshkina

    Alissa is a food writer, chef and supper club host. Originally from Russia, she came to the UK in the late-1990s, studying film history and gaining a PhD in the field. Since 2015 Alissa has been running a successful supper club, KinoVino, and offering her own take on Russian food, namely through her cookbook ‘Salt & Time’ and curated food pop-ups. Alissa runs cooking classes and hosts ‘MotherFood’ - a podcast dedicated to mothers working in food. She is currently working on her second cookbook.