Using local produce to explore fermentation.
Inspired by the resurgence of the community and market gardens, this workshop will celebrate fresh local produce to explore lacto-fermentation. Facilitated by Nena Foster, a qualified natural chef and fermentation teacher.
All equipment and ingredients are supplied – just turn up!
The workshop will run from 4pm for 2 hours, it’s hands-on (or hands in!) and preceded by a general introduction to the science behind lacto fermentation from natural chef Dr Nena Foster!
All attendees will go home with their own jar or two of lacto fermented veg, a goodie bag and workshop handouts with recipe inspiration. All included. We’ll be exploring vegan kimchi and sauerkraut.
Newlyn Fermentary was established in 2021. A new fledging and still very experimental project. Working with local growers we will be producing a range of fermented vegetables, kimchi, kraut, ‘pickles’ and hot sauces.
The abundance of fresh and organic produce we have in the southwest makes it a perfect place to explore fermentation. There are many community farms and small plots of land that are being nurtured to grow food for our local community and local artist food producers.
Here at Newlyn Fermentary, we have been exploring swapping out less abundant ingredients (such as Napa Cabbage) for ingredients that are available to us – such as courgette! Keeping the awesome flavours and health-giving probiotics, with a little bit of creativity.
The workshop is facilitated by Nena Foster, a qualified Natural Chef (College of Naturopathic Medicine (CNM)), cookery and fermentation teacher, recipe developer, food stylist and writer whose work aims to bring joy and simplicity back into healthy eating.
Nena has a PhD in public health and worked as a public sector consultant with a focus on healthcare. For nearly two decades her work focussed on chronic disease and the impact of poor health. It was through this work that she became passionate about how nutrition can improve and prevent ill health.